Custard Brioche Bread
4 cups flour
1 and a half cups warm milk
1 tbsp yeast
1 tbsp baking powder
2 tbsp sugar
A quarter tsp salt
2 tbsp margarine
1 packet vanilla sugar or you can add vanilla extract.
In a mixer, add everything except milk.
Mix until everything is well incorporated.
Now add the milk and continue to mix until you get a soft dough.
Form the dough into a ball and cover. Roll the dough ball out and apply the custard.
Now cut strips from the middle to one end, so that one end of the circle is whole and one end has strip long cuts.
Next fold the rolled dough into a log, start from the whole end to the cut end.
Gently pick up the log and place it in a prepared bundt cake pan.
If you have any left over custard, you can apply it on top of the log.
Cover the log and let it rise.
Once risen, bake in a 350 degrees oven for about 20 to 25 minutes until well cooked and golden in colour.
If the bread is cooked but the top needs more time to get golden colour, use the broil button and keep a look out so the bread doesn’t burn.
For the custard:
1 cup milk
2 tbsp sugar
1 tsp corn starch
1 egg yolk
In a pot, add all the ingredients and cook stirring constantly until thickened.
Let the custard cool before using in the brioche bread.