Simple Egg Custard Bread and Buns Recipe (1) ~ Color Your Recipes

After I baked the pavlova, I saw myself with 4 egg yolks…and question were raised…what to do with all these egg yolks before they go bad? I just felt so bad discarding them…and voila…baking bread! After searching for the internet I found this site and decided to adapt the recipe. The recipe is pretty simple and straight forward.

I baked and baked, I made two loaves and many buns. I even took to work and share it in the lab, luckily all my friends enjoyed it and kept asking for more…

The texture of this bread is super soft and cotton like. Pretty addictive once you start to nibble on it, I personally could eat a whole loaf myself, okay, maybe half of the loaf. The texture of the bread does not change for a few days, and if it last you can place in the microwave for 10 seconds and the bread/bun will taste like out of the oven…yum!

After baking this bread using egg yolk now I am looking for recipes that uses only egg white so I have more excuse to bake this bread again.

Ingredients:

Egg Yolk Custard (tangzhong or water roux)

2 egg yolks
20g sugar
30g bread flour
130 ml nonfat milk

Dough

500g bread flour
50g sugar
1 teaspoon salt
1 ½ teaspoon instant yeast
1 teaspoon vanilla extract
200g heavy cream

40g unsalted butter

Simple Egg Custard Bread and Buns Recipe (2) ~ Color Your Recipes

Simple Egg Custard Bread and Buns Recipe (3) ~ Color Your Recipes

Method:

Egg Yolk Custard

Put all the ingredients listed under egg yolk custard into a small pan and whisk it well. Cook under low heat, stirring continuously, until it thickens and a paste form. Transfer the paste into a small bowl and cover it with a plastic wrap avoiding a skin to form. Let it chill in the refrigerator.

Dough

In a mixer, mix all the egg yolk custard and the ingredients listed under dough except for the butter. Mix until a ball forms. On the Kitchen Aid mixer I started with the stir mode and increased to speed 2.

Add in butter and continue to mix the dough until it becomes smooth and elastic and no longer sticks. I used speed 2 for approximately 20 minutes.

Remove the dough from the mixer and place it in a bowl. Cover with plastic wrap 90 minutes or until doubled in size.

Punch the dough down to remove the air.

Shaping

Simple Egg Custard Bread and Buns Recipe (4) ~ Color Your Recipes

Pullman Loaves

Divide the dough into 8 small portions make them into balls. Cover the balls with plastic wraps and rest for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a Pullman pan, four rolls in each pan.

Cover with plastic wrap and proof for another 60 minutes or so until the dough doubled in size.

Gently brush the bread with egg wash

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Simple Egg Custard Bread and Buns Recipe (5) ~ Color Your Recipes

Simple Egg Custard Bread and Buns Recipe (6) ~ Color Your Recipes

Buns and pull-apart bread

Divide the dough into half. With the first half divide into small balls and cover with plastic wrap for approximately 10 to 15 minutes.

Roll into oval shape and roll it like a Swiss roll and place them into a round pan. Cover with plastic film until doubled in size.

With the other half open the dough into a rectangle of about ¼ in. Brush with butter and sprinkle sugar and cinnamon to taste. Cut into 4 strips, layer the strips onto each other and cut again into small squares. Place them into a loaf pan. Cover with plastic film until doubled in size.

Gently brush the buns and pull-apart bread with egg wash.

Bake at preheated oven at 350F for 25 minutes.

Remove the bread from the oven and transfer to a wire rack to cool.

Now look at the texture of these babies…

Simple Egg Custard Bread and Buns Recipe (9) ~ Color Your Recipes

And it can be packed as a gift!

Simple Egg Custard Bread and Buns Recipe (8) ~ Color Your Recipes

I hope you enjoy this simple bread recipe. You might want to try Almond or Cheese Bread or Chocolate Marble Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!