Perfectly Round Cream Bread. Put the bread flour in a bowl. Add sugar and yeast on the side closest to you, and salt on the opposite site. Combine milk and heavy cream and once it becomes a bit warmer pour it over the yeast.

If you make a chiffon cake and have some egg yolk left, use it to make this custard cream. If you don't have egg yolk, make it with a whole egg. This is the perfect loaf of bread to go with a hearty soup or stew. You can cook Perfectly Round Cream Bread using 15 ingredients and 25 steps. Here is how you cook it.

Ingredients of Perfectly Round Cream Bread

Prepare 1 of Basic bread dough (sweet bread with butter).
It's of Custard Creme.
It's 2 of Egg yolk.
Prepare 40 of grams) (If using a whole egg....
It's 40 grams of Sugar.
It's 10 grams of Cake flour.
You need 10 grams of Cornstarch (or cake flour).
It's 200 grams of Milk.
Prepare 10 grams of Butter.
You need 1 dash of Vanilla Essence.
It's of Streusel.
It's 10 grams of Bread (strong) flour.
Prepare 10 grams of Granulated sugar.
It's 10 grams of Butter.
You need 1 dash of Milk (to finish).

I mixed the dough after dinner and baked the bread in the late morning. You could also mix it up early in the day and have fresh-out-of-the-oven bread for dinner. I haven't tried it yet but other flavors can be added to the dough. Brush loaf with egg white if a glossy crust is desired.

Perfectly Round Cream Bread instructions

(Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer..
Refer to "Cream Bread Rolls"for details on the streusel..
Make the bread dough and let it rise through the first proofing (until it doubled in size)..
(Make the custard) Combine the flour and cornstarch, and sift..
Put the egg yolk, sugar, and sifted powdered ingredients into a bowl..
Use a whisk to mix..
Gradually add in the milk and stir it gently so that it doesn't form lumps..
Make sure it's smooth, and then move it to a heat-resistant dish..
Microwave for 5-6 minutes (take it out to stir 2 or 3 times)..
(Make the custard - 7) Add the butter and mix it quickly..
Cover tightly with plastic wrap so that it doesn't form condensation, and let it cool..
Once cooled, add the vanilla essence..
Use a rubber spatula to stir until smooth..
Place it into a pastry bag (tie the tip lightly with a rubber band so that the cream doesn't squeeze out in large dollops. Pinch the top of the bag closed with a clothespin.).
After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes..
Gently push down on the dough with your hands to release the gas and then use a rolling pin to roll it out into a circle..
Put the dough into the aluminum foil cups and push down lightly with your fingertips. Use a fork to poke the dough (so it doesn't expand)..
Fill it up with lots of custard cream..
Let it rise for the final time (about 30 minutes) until about 1.5x larger. (I used the oven's bread rising function at 40°C. In the summer, let sit at room temperature.).
Coat the bread dough with milk using a brush (for shine), and top with the streusel..
Bake in a preheated 180°C oven for 13-15 minutes..
When you want to reheat them, remove from the aluminum cups, cover with plastic wrap, and heat for 20 seconds in a 500 W microwave. They'll be nice and fluffy again, just like they're fresh out of the oven..
I formed them into shapes before baking them..
Instead of streusel, you can use powdered sugar as a topping..
Top the streusel on muffins, cakes, and sweet breads..

In a stand mixer add the warm water, sugar, salt and yeast. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough. On a floured surface knead the dough until smooth and elastic and form a ball. With a sharp knife or razor, slash the top of the bread. Make light, fluffy cloud bread with three simple ingredients: McCormick® Cream of Tartar, eggs and cream cheese.