Ingredients
For the Bread Dough
All-purpose flour – 3½ cups
Warm milk – 1 cup (about 105°F / 40°C)
Active dry yeast – 2¼ teaspoons (1 packet)
Granulated sugar – ¼ cup
Salt – 1 teaspoon
Unsalted butter – ¼ cup, softened
Egg – 1 large
Extra flour – for kneading
Oil or butter – for greasing bowl and pan
For the Custard Filling
Milk – 1½ cups
Egg yolks – 3
Granulated sugar – ¼ cup
Cornstarch – 2 tablespoons
Unsalted butter – 2 tablespoons
Vanilla extract – 1 teaspoonStep 1: Prepare the Custard Filling
In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually whisk in the milk to prevent lumps.
Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Remove from heat and stir in the butter and vanilla.
Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool and firm.
Step 2: Make the Bread Dough
In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes, until foamy.
Add the egg, softened butter, and salt; mix well.
Gradually add flour, one cup at a time, until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Step 3: Assemble the Loaf
Gently punch down the risen dough.
Roll it into a rectangle about 10 × 14 inches.
Spread the chilled custard evenly over the dough, leaving a 1-inch border on all sides
