Cream-Filled Brioche Bread
This recipe yields a rich, airy bread that balances the sweetness of the dough with a smooth, savory-sweet cream filling.
Ingredients
For the Dough:
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3 ½ cups All-purpose flour
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¼ cup Granulated sugar
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2 ¼ tsp (1 packet) Active dry yeast
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½ tsp Salt
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½ cup Whole milk (warm, about 110°F)
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3 Large eggs (room temperature)
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¾ cup Unsalted butter (softened, added one tablespoon at a time)
For the Cream Filling:
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8 oz Cream cheese (softened)
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¼ cup Powdered sugar
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1 tsp Vanilla extract
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2 tbsp Heavy cream (to thin slightly)
Instructions
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Activate the Yeast: In a small bowl, combine warm milk, a tablespoon of the sugar, and the yeast. Let it sit for 5–10 minutes until it becomes foamy.
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Mix the Dough: In a stand mixer with a dough hook, mix the flour, remaining sugar, and salt. Add the yeast mixture and eggs. Mix on low until a shaggy dough forms.
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Incorporate Butter: Increase speed to medium. Add the softened butter one tablespoon at a time, ensuring each piece is fully absorbed before adding the next. Knead for about 10 minutes until the dough is smooth, elastic, and pulls away from the sides.
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First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours (or until doubled in size).
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Prepare Filling: While rising, whisk together the cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Transfer to a piping bag.
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Shape & Fill: Punch down the dough. Roll it into a rectangle. You can either pipe the filling down the center and fold the dough over it, or shape the dough into a loaf, place it in a greased tin, and use a dowel to poke holes and pipe the filling directly into the center.
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Final Rise: Let the loaf rise in the pan for another 45 minutes.
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Bake: Brush the top with an egg wash (1 egg beaten with 1 tbsp water). Bake at 350°F (175°C) for 30–35 minutes until the top is deep golden brown.
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Cool: Allow it to cool for at least 20 minutes before slicing so the cream center sets.