Vanilla Bread With Cream
Prep Time
2 h 30 min
Porties
Serveert 10
Niveau
Easy
If you’re looking for a dessert that’s as stunning as it is delicious, this cream-filled bread with fresh fruit topping are an absolute showstopper! Made with soft, buttery dough, a hint of vanilla, and a mascarpone cream filling, this recipe combines light, fluffy bread with a creamy, fruity finish. Perfect for special occasions or a weekend treat, the process is simpler than you’d expect. The dough comes together effortlessly with pantry staples like flour, milk, and yeast, while the creamy filling and vanilla pudding add a rich, indulgent layer. Top it all off with colorful fruit and a dusting of powdered sugar for a dessert that’s guaranteed to impress.
Whether you’re a seasoned baker or just starting out, this recipe breaks down every step, from kneading the dough to piping the cream. With a little love and some rising time, you’ll create rolls that look bakery-worthy and taste even better. Ready to whip up something magical? Let’s dive in and get baking!
Ingrediënten
Ensure the milk is lukewarm (around 37-40°C). Overheating can kill the yeast and prevent the dough from rising.
If your house is cold, let the dough rise in an oven preheated to 30°C (turn the oven off afterward), with just the oven light on, or place the bowl over a pan of warm water.
Ovens vary, so check the rolls after 10 minutes to avoid over-browning.
Let the bread cool completely before piping the cream; otherwise, the cream may melt.
Use colorful fruit and dust with powdered sugar just before serving for a festive touch.
Prepare the pudding and cream ahead of time and refrigerate to save time during baking.
The bread is best enjoyed fresh but can be made a day in advance. Store them (without cream and fruit) in an airtight container and decorate before serving.
Use honey or vanilla pudding to secure the fruit pieces.
For an even richer flavor, make your own custard instead of using pudding mix.
Substitute vanilla sugar with vanilla extract if desired.
If you’re looking for a dessert that’s as stunning as it is delicious, this cream-filled bread with fresh fruit topping are an absolute showstopper! Made with soft, buttery dough, a hint of vanilla, and a mascarpone cream filling, this recipe combines light, fluffy bread with a creamy, fruity finish. Perfect for special occasions or a weekend treat, the process is simpler than you’d expect. The dough comes together effortlessly with pantry staples like flour, milk, and yeast, while the creamy filling and vanilla pudding add a rich, indulgent layer. Top it all off with colorful fruit and a dusting of powdered sugar for a dessert that’s guaranteed to impress.
Whether you’re a seasoned baker or just starting out, this recipe breaks down every step, from kneading the dough to piping the cream. With a little love and some rising time, you’ll create rolls that look bakery-worthy and taste even better. Ready to whip up something magical? Let’s dive in and get baking!
Stappenplan
1 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. |
2 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. |
3 Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. |
4 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. |
5 Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. |
6 Roll out each ball into a circle. |
7 Then roll the dough into a log. |
8 Press the ends of the log firmly closed and gently flatten it with a rolling pin. |
9 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. |
10 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. |
11 Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on. To garnish, spread a thin layer of honey or vanilla pudding on top to help the fruit stick. Add fruit of your choice and dust with powdered sugar. |
