Perfect for breakfast, brunch, or a comforting snack, this cream cheese bread recipe offers a heavenly blend of flavors with the cream cheese filling.
Ingredients
- 185ml milk
- 1 large egg
- 1/4 cup (50g/ 1.7Oz) sugar
- 6g salt
- 6g dry yeast
- 2 3/4 cups (350g/ 12.3Oz) bread flour
- 40g unsalted butter
- 280g / 9.8Oz cream cheese
- 1/4 cup (50g/ 1.7Oz) sugar
- 20g eggs
- 10g milk
Instructions
- To start, add milk and an egg in a mixing bowl then whisk to break the egg and for both ingredients to mix well. Add sugar, salt and instant year and mix well then add the bread flour and start kneading the bread dough. Once the dough has come together with no flour, add room-temperature butter and knead the dough well to incorporate the butter with the dough.
- Cover the dough in the bowl and let it rest for 20 minutes in a warm place. Once the dough has chilled, fold it for about 7 to 10 times to remove the gas produced during the proofing process. After folding it, cover it and let it rest for another 60 minutes. While the dough is proofing, prepare the filling by adding 280 grams of cream cheese in a mixing bowl and soften it by pressing with a spatula until smooth.
- Add 50 grams of sugar and mix well until the sugar is incorporated into the cream cheese. Put the cream cheese in a piping bag and place it in the refrigerator. Lightly flour your work surface then place the proofed dough on it and press the dough to degas it then divide it into 10 equal portions. Take each portion and roll it then round it on your palm into a round ball.
- Do the same for each dough then cover them to rest for 15 minutes. Lightly flour your work surface and roll each dough with a rolling pin then pull both ends of the dough to make it as rectangle as possible. Squeeze about 30 grams of the cream cheese inside the edge of the dough. Fold the dough inwards once and pinch to prevent the cream cheese from coming out then fold it inward and cut the remaining dough into 5 equal parts with a scraper.
- Roll the dough into the eggs pinch the bottom and attach it well. Place the dough in a square baking pan with appropriate space. Once you have worked on all the dough and are in the pan, cover and let them sit for 45 to 60 minutes. Prepare an egg wash(one add and 10ml of milk) and mix well then brush the dough with the egg wash.
- Bake the bread at 350F (180C) for 15 minutes then reduce the temparature to 330F (165C) for 20 minutes. Once baked, brush the top with melted butter to give it more shine and for the bread to remain soft. Let the bread cool down slightly then serve. It’s delicious even if you eat it the next day. Be sure to make it.
