Lemon custard bread

Imagine soft bread with fluffy custard—that sounds delicious, right?

But this time, it's not just that. I added the refreshing scent and taste of lemon, making it even more delicious.

As for the bread itself, when I first made it, I felt like the bread and the filling didn't go together as I thought. So, I added lemon zest for more fragrance and more sugar for sweetness. This resulted in a lemon bread that's not only soft but also incredibly lemony.

I've made this recipe three times already, haha. Besides the deliciousness, I also wanted it to look beautiful. There's quite a lot of custard compared to the bread itself. Shaping is crucial. When rolling out the dough, if it doesn't stretch to the desired size, let it rest for a while before rolling out again. Sprinkle flour on the dough before cutting the lines to make them clearer and more beautiful (because if you don't sprinkle it, the lines will stick together). And don't forget to overlap the ends of the dough when you place it in the pan. This will help the bread rise beautifully.

Aside from that, everything else is easy. ^^ The lemon custard is so easy to make, and if you don't want to knead bread by hand, you can use a bread maker to knead the dough.

Lemon custard bread

Make 18 cm bread

Lemon pastry cream

22 g ....................... Cake flour, sifted
40 g ....................... Granulated sugar
2 ............................ Egg yolks
1/8 tsp.................... Salt
40 g ....................... Lemon juice
200 g ..................... Milk

35 g ....................... Unsalted butter

Bread dough

200 g ................... Bread flour

25 g ..................... Granulated sugar

3 g ....................... Instant yeast

............................. Lemon zest from 1 lemon

3 g ....................... Salt

120 g ................... Milk

25 g ..................... Egg

20 g ..................... Unsalted butter

Topping

.............................. Beaten egg

.............................. Waffle sugar

 Sift the flour into a bowl. Add salt and sugar and whisk to combine.

 Put the egg yolks, lemon juice into a bowl, and whisk to combine. Pour the milk into the bowl, and whisk to combine.

 Cover and heat in the microwave (600w) for 2 minutes.

 Remove from the microwave and whisk to combine.

Cover and heat in the microwave (600w) for 2 minutes more.

Remove from the microwave and whisk to combine.

Add the butter.

 Whisk to combine. 

Pass through a sieve into a bowl.

Place a piece of plastic wrap directly over the custard cream and let it cool completely. Keep in the fridge until ready to use.

Put the flour, sugar, and instant yeast into a bowl, and whisk to combine. Put the salt and lemon zest into the bowl, and whisk to combine.

Pour the milk and egg into the bowl.

Mix to combine. 

Remove from the bowl.

Knead for 7-8 minutes.

Or until smooth.

Put the unsalted butter into the dough. Knead for 5-6 minutes or until smooth.

Roll the dough into a ball.

Put the dough into a bowl, cover it, and let it rise for 70 minutes.

Brush an 18 cm round pan with butter.

When the dough is ready.

Sprinkle a work surface with flour. Roll out the dough with a rolling pin.

Roll the dough to 45x20 cm. 

Sprinkle the dough with flour. Leave 1.5 cm from the top and cut 5 cm long lines, about 1 cm apart.

Squeeze lemon custard onto the dough and smooth the top.

Roll from the bottom.

Overlap the ends of the dough together.

Place the dough in the prepared pan.

Cover and let it rise for 1 hour.

Preheat the oven to190℃.

Before baking, brush the top with beaten egg. Top with waffle sugar.

Bake in 190℃  preheated oven for 28-30 minutes. 

After baking, tap the pan on the table.

Let it cool on a wire rack.

Lemon custard bread