Buttercream Bread Recipe
Make Buttercream Bread Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Buttercream Filling & Topping
Finish (optional)
Method
Dough
- 1
Activate liquids
Warm the milk and water together until lukewarm (about 105–115°F / 40–46°C). In a large mixing bowl or the bowl of a stand mixer, combine the warm water, warm milk, 1 tablespoon of the granulated sugar, and the instant yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresher yeast.
- 2
- 3
Develop gluten
Add the remaining flour 1/2 cup at a time, mixing after each addition, until a soft, slightly tacky dough forms (you may not need all the flour or you might need up to 4¼ cups depending on humidity). With the mixer running, add the softened butter 1 tablespoon at a time, fully incorporating before adding the next. Mix until the dough is smooth, elastic, and passes the windowpane test (about 6–8 minutes on medium-low). If kneading by hand, knead on a lightly floured surface for 10–12 minutes, incorporating butter gradually.
- 4
- 5
Degas and shape
Punch down the risen dough to release gas and turn it out onto a lightly floured surface. Divide the dough into two equal portions for two loaves or keep whole for one large loaf. Roll each portion into a rectangle roughly 12 x 8 inches. Using a small offset spatula or knife, spread a generous layer (about 3/4 inch thick) of the prepared buttercream filling across the rectangle, leaving a 1/2-inch border along one long edge.
- 6
Roll and place
Tightly roll the dough from the long edge into a log, pinch the seam to seal, and tuck the ends underneath. Place the loaf seam-side down into a greased 9 x 5-inch loaf pan (or similarly sized pan). Repeat with the second portion if making two loaves. Cover and let rise again until puffy and nearly doubled, about 45–60 minutes.
Buttercream Filling & Topping
- 7
Make buttercream
While the dough undergoes its first rise, make the buttercream. In a medium bowl, beat 1 cup room-temperature unsalted butter with an electric mixer on medium speed until pale and creamy, about 2–3 minutes. Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed to avoid a sugar cloud. After all sugar is added, increase speed to medium and add vanilla and 1 tablespoon of cream. Scrape the bowl, taste, and add the remaining cream to reach a spreadable consistency. Add up to 1/4 teaspoon of fine salt (or the specified 1 tsp if you prefer a more salted profile) and mix until smooth. The filling should be soft but hold shape.
- 8
Fill adjustment
If the buttercream seems too loose (especially in warm kitchens), chill it briefly in the refrigerator until firm enough to spread — about 10–15 minutes.
- 9
Top & finish
Optional: before baking, brush the exposed loaf surface with melted butter and sprinkle coarse sugar for a shiny, sweet crust. If you prefer, reserve the buttercream to pipe or spread on the cooled loaf as a topping instead of baking with it—this yields a more pronounced buttercream flavor.
Bake & Finish
- 10
Preheat oven
Preheat the oven to 350°F (175°C) while the loaves undergo their second rise. Position the rack in the center of the oven.
- 11
Bake
Bake the loaf(es) for 30–38 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
- 12
- 13
Serve
Slice and serve plain, or spread/pipe additional buttercream on cooled slices. Store wrapped tightly at room temperature for up to 2 days or refrigerate up to 5 days (bring to room temp before serving).