SWEET VANILLA BREAD WITH CREAM 😍🤤
food
DOUGH
200 ml lukewarm milk
30 g white caster sugar
8 g vanilla sugar (1 sachet)
7 g instant yeast (1 tbsp or 1 sachet)
1 egg (medium)
50 ml sunflower oil
25 g unsalted butter
450 g all-purpose flour
4 g salt (⅔ tsp)
EXTRA
1 egg (medium)
38 g vanilla pudding mix (1 sachet)
FOR THE FILLING
250 g mascarpone
8 g vanilla sugar (1 sachet)
50 g powdered sugar
250 ml heavy cream (unwhipped)
Half of the prepared vanilla pudding (see steps 3 and 4)
TOPPING
powdered sugar
fruit
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INSTRUCTIONS
Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast.
Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size.
Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling.
In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate.
Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball.
Roll out each ball into a circle.
Then roll the dough into a log.
Press the ends of the log firmly closed and gently flatten it with a rolling pin.
Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size.
Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely.
Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.