Custard Bread (Cream-ppang)

Steps

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1. 1
   Heat unsalted butter in a pot until melted, add cold whole milk, then turn off heat. Mix in sugar and one egg until well combined. The temperature will be ideal for yeast activation.
   ▶ ≈0:28
2. 2
   Add instant yeast (2 teaspoons) and wait briefly for activation. Then add salt and all-purpose flour (1¾ cups).
   ▶ ≈1:25
3. 3
   Knead the dough thoroughly on a work surface for about 12 minutes until smooth and elastic. Return the dough to the pot, cover it, and let it rise for 1 to 1.5 hours until doubled in size.
   ▶ ≈2:17
4. 4
   Over medium heat, combine 4 egg yolks, ¼ cup flour, ¼ cup sugar, 1 cup milk, and a pinch of salt. Heat until bubbling, then reduce to medium-low and stir continuously until thick and smooth like porridge.
   ▶ ≈3:31
5. 5
   Pour the egg yolks through a strainer into the mixture and stir. Add 1 tablespoon butter and 1 teaspoon vanilla extract, continuing to stir until the butter is completely melted. The finished custard cream will be a beautiful yellow color.
   ▶ ≈5:01
6. 6
   After dough has doubled in volume (about 1.5 hours), divide it into 5 equal portions and roll each into a smooth ball. Return to the pot, cover, and let rest for 10 minutes.
   ▶ ≈6:13
7. 7
   Line a baking pan with parchment paper. Take one portion of dough and roll it out to a rectangle slightly longer than 6 inches. Place a spoonful of custard in the center, fold the edges up to seal, and make two small slits on top to prevent over-expansion.
   ▶ ≈7:36
8. 8
   Arrange all the shaped breads on the baking pan, cover, and let proof for about 30 minutes.
   ▶ ≈10:12
9. 9
   Make egg wash by mixing one egg with about 3 tablespoons of water and stirring until bubbly. Brush the egg wash over the tops of the breads.
   ▶ ≈10:12
10. 10
    Preheat the oven to 350°F and bake for 12 to 13 minutes until golden brown on top. If a darker color is desired, bake for an additional minute.
    ▶ ≈10:55