“She sliced into the Easter bread — and found custard hiding inside” 🍞🎉💛 This isn’t your typical holiday loaf — it’s soft, rich, and filled with silky cream that surprises everyone at the table. Want to try this bakery-worthy upgrade at home? Full recipe in the article below 👇🍮
This isn’t just another holiday loaf — it’s a dessert with a hidden surprise. With its soft, buttery dough and rich custard tucked inside, this version of Easter cake is a total crowd-pleaser. It’s moist, flavorful, and anything but ordinary.
What You’ll Need (Makes 2 Loaves)
For the Dough:
All-purpose flour – 500 g
Granulated sugar – 150 g
Vanilla sugar – 8 g
Soft butter – 100 g
Light cream (10%) – 250 ml
Egg yolks – 4
Instant dry yeast – 7 g
Salt – ½ tsp
For the Custard Filling:
Whole milk – 120 ml
Egg yolk – 1
Sugar – 30 g
Cornstarch – 9 g
Butter – 60 g
Vanilla extract or paste – to taste
Step 1: Make the Cream Filling
In a small bowl, combine the sugar and cornstarch.
Whisk in the egg yolk until smooth.
Warm the milk gently with the vanilla (don’t boil it!).
Pour a little of the hot milk into the egg mixture to temper it, then whisk it all back into the pan.
Use a low heat setting and stir continuously until the mixture is smooth and thick.
Stir in the butter and whisk until smooth and glossy.
Move to a bowl and cover snugly with cling wrap to prevent skin from forming (touching the surface), and refrigerate for at least 5 hours to chill completely.
Step 2: Make the Dough
Warm the cream slightly. Bring the eggs and butter to room temperature.
In a big bowl, whisk together the sifted flour, yeast, sugar, vanilla sugar, and a pinch of salt.
Shape a dip in the middle of the bowl and drop in the egg yolks, heated cream, and room-temp butter.
Bring the mixture together, then work the dough for 10 minutes in a mixer or 15–20 minutes manually — until soft, smooth, and elastic.
Drape a kitchen towel over the bowl and let it rise in a warm, draft-free spot somewhere for about 90 to 120 minutes.
Step 3: Shape and Bake
Divide the risen dough into 2 or 3 even parts. Work each piece into a tidy, smooth ball of dough and place into greased baking molds (about 11×9 cm in size).
Cover and let them proof for another 40 minutes.
Warm up the oven before baking to 180°C (350°F).
Bake the loaves for 30–40 minutes until the top is beautifully golden.
Let them cool completely before moving on.
Step 4: Fill and Decorate
Gently slice off the tops of the baked loaves like lids.
Scoop out some of the inside to make room for the filling, leaving a good border around the sides and bottom.
Once filled with cream, seal each one by placing the top piece back in position.
Decorate however you like — classic icing, colorful sprinkles, or a drizzle of melted chocolate.
With a golden crust on the outside and a creamy core wrapped in fluffy dough, this Easter bread won’t sit untouched on the table for long. It’s a show-stopper with every bite.
