Description
This Rhubarb and Custard Brioche Loaf features enriched buttery dough layered with homemade vanilla custard and fresh rhubarb. A tender, elegant loaf perfect for brunch or tea.
Ingredients
For the dough:
- 330 g strong white bread flour
- 7 g easy bake yeast
- ½ tsp fine salt
- 30 g light brown sugar
- 30 ml whole milk
- 3 medium eggs, beaten
- 1 tsp vanilla bean paste
- 160 g unsalted butter, softened
For the filling:
- 200 g rhubarb, chopped
- 110 g golden sugar
- 150 ml whole milk
- 1 tsp vanilla bean paste
- 2 egg yolks
- 1 tbsp cornflour
- ½ tsp fine salt
Instructions
- Mix flour, yeast, salt, and sugar.
- Add milk, eggs, and vanilla; knead until smooth.
- Gradually knead in butter until glossy.
- Rise 1–1½ hours until doubled.
- Make custard by heating milk, whisking with yolks, sugar, cornflour, and thickening. Cool.
- Roll dough into rectangle, spread custard, add rhubarb.
- Roll into log and place in loaf tin.
- Rise 45–60 minutes.
- Bake at 180°C for 35–40 minutes until golden.
Notes
- Add butter gradually for smooth incorporation.
- Cool custard fully before spreading.
- Tent with foil if loaf browns too quickly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes