Cream Bread White Cream Recipe

Activate yeast and mix liquids

In a small bowl or measuring cup, combine the warm water and warm milk. Stir in 1 teaspoon of the granulated sugar (from the dough portion) and sprinkle the instant yeast over the top. Let sit 5–7 minutes until foamy. In a mixing bowl, whisk together the flour, remaining granulated sugar (1 tbsp minus the teaspoon used), and salt.

Form dough

Add the foamy yeast mixture, the beaten egg, and the softened butter to the dry ingredients. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms. Knead (machine or by hand) 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1–2 tablespoons more flour; if too dry, add 1 tsp warm water at a time.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Punch and shape

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (for rolls) or 1 large portion if making a loaf (see notes). For cream-filled rolls: flatten each portion into a small disk about 3–4 inches across, allowing space for filling. If making a loaf: roll into a rectangle for later filling and roll-up shaping.

Prepare egg-cornstarch mix

In a medium bowl, whisk together the egg yolks, cornstarch, and about 2 tablespoons of the granulated sugar until smooth and pale. This paste will help prevent lumps when tempered.

Heat milk

In a medium saucepan, combine the 2 cups milk and the remaining granulated sugar (about 9 tbsp total minus what used in dough; the earlier dough sugar use is small—adjust if needed so total sugar flavors suit you). Heat the milk over medium until it is hot and just begins to steam (do not boil). Remove from heat.

Temper yolks and thicken

Slowly pour about 1/3 of the hot milk into the egg/cornstarch mixture, whisking constantly to temper. Then pour the tempered mixture back into the saucepan with the remaining milk. Return to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil—about 2–4 minutes. Boil gently for 30–60 seconds while stirring to fully cook the cornstarch. Remove from heat.

Finish cream

Off heat, whisk in the butter, vanilla extract, and salt until fully incorporated and the cream is glossy. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 2 hours. Chill until firm enough to pipe—about 3 hours is ideal.

Fill rolls or assemble loaf

For rolls: once dough portions are flattened, spoon or pipe about 1–2 tablespoons of chilled white cream into the center of each disk (do not overfill). Pinch or fold the dough edges over the filling to seal and roll seam-side down onto a prepared baking sheet or into greased muffin tin cups. For a loaf: roll out the dough into a rectangle, spread an even layer (about 1/2–3/4 cup) of chilled cream, leaving a 1/2-inch border; roll tightly into a log and place seam-side down in a greased loaf pan.

Second rise

Cover assembled rolls/loaf loosely with plastic wrap or a damp towel and let rise in a warm place until puffed and nearly doubled, about 30–45 minutes.

Egg wash and bake

Preheat oven to 350°F (175°C). Brush the tops gently with the beaten egg wash. If desired, brush with a little melted butter after baking for a softer crust. Bake rolls for 15–20 minutes or until golden brown and internal temperature reaches about 190°F (88°C). A loaf will take 30–35 minutes. If tops brown too quickly, tent loosely with foil.

Cool and finish

Remove baked bread from oven and transfer to a wire rack. Let cool slightly, then, if desired, dust with powdered sugar. Serve warm or at room temperature. If you want extra cream on top, pipe additional chilled white cream into a slit created in each roll or spread on sliced loaf pieces just before serving.