6



200g
70g
1



200ml
2
2
2





1.500W31

2.

3.(2)610cm

4.(3)1802025

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(English Recipe)

Custard Cream Bread
Servings: 6

INGREDIENTS
Custard Cream
2 large egg yolks
2 tablespoons sugar
2 tablespoons flour
200 milliliters milk
teaspoon vanilla extract

Bread Dough
70 grams plain yogurt
1 large egg
200 grams pancake mix
Flour, for dusting
Beaten egg, for brushing

PREPARATION
Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
Make the custard cream: In a medium microwave-safe bowl, whisk together the egg yolks and sugar. Sift in the flour and whisk to incorporate. Add the milk and vanilla and whisk to combine.
Microwave the custard at 500W for 3 minutes, stirring after each minute, until thick and very smooth. Cover with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for 1 hour.
Make the bread dough: In a medium bowl, whisk together the yogurt and egg. Add pancake mix and fold with a rubber spatula to incorporate.
Dust a clean work surface with a generous amount of flour. Transfer the dough to the surface and top with more flour. Cut the dough into 6 equal portions.
Flatten each portion in your palm to about 4 inches in diameter. Add a dollop of custard to the center, wrap the dough around it to encase it completely, and roll into a ball. Set on the prepared baking sheet. Brush the tops with beaten egg.
Bake for 20-25 minutes, until golden brown.
Enjoy!