Roll tightly from the long side into a log, pinching the seam to seal.
Place seam-side down in a greased 9 × 5-inch loaf pan.
Cover loosely and let rise for 30–45 minutes.
Step 4: Bake the Loaf
Preheat oven to 350°F (175°C).
Brush the top with milk or egg wash for your preferred finish.
Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
If the top browns too quickly, tent loosely with foil during the last 10 minutes. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 5: Slice and Serve
Slice using a serrated knife once fully cooled.
Serve plain, dusted with powdered sugar, or drizzled with glaze. Enjoy warm or at room temperature.
ServingsMakes 1 large loaf (about 10–12 slices). Perfect for sharing or enjoying over several days.
Notes & Tips
Custard consistency: Thick but spreadable—too runny may leak during baking
Yeast activation: Milk should be warm, not hot
Dough texture: Soft and elastic, not sticky
Rolling technique: Roll tightly to avoid gaps
Sealing: Pinch seams and ends well to prevent leaks
Cooling: Allow full cooling so custard sets properly
Storage
Room temperature: Up to 2 days
Refrigerated: Up to 5 days
Freezer: Slice, wrap individually, and freeze for easy portions
Variations & Serving Ideas
Add citrus zest, cinnamon, or nutmeg to the custard
Create a swirl effect by spreading custard in stripes
Drizzle with a simple glaze (powdered sugar + milk + vanilla)
Brush with butter after baking for a softer crust
Pair with coffee, tea, or warm milk
Extra custard makes a great pastry filling or parfait layer
