Cream-Filled Brioche Loaf Recipe

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Cream-Filled Brioche Loaf is a luxurious baked creation that combines the soft, buttery texture of brioche bread with a rich, velvety cream filling tucked inside each slice. This loaf is golden brown on the outside, fluffy within, and surprises with a smooth custard or cream cheese filling that makes every bite indulgent. It is a recipe that elevates bread into dessert territory, offering both comfort and elegance.

Unlike banana bread, which is dense and rustic, this brioche loaf is airy, refined, and layered with richness. The cream filling adds a decadent twist, transforming a simple loaf into something extraordinary. It is perfect for breakfast, afternoon tea, or as a show-stopping centerpiece for gatherings. The combination of buttery bread and creamy filling creates harmony, making it a new favorite for anyone who loves baking.

Ingredients

For the Brioche Dough:

  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons instant yeast
  • 4 large eggs
  • ½ cup whole milk (warm)
  • 1 cup unsalted butter (softened, cut into cubes)

For the Cream Filling:

  • 1 cup cream cheese (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk (for richness)

For Brushing and Baking:

  • 1 egg (beaten, for egg wash)
  • Optional: powdered sugar for dusting after baking

Instruction

  1. Prepare the dough:
    • In a mixing bowl, combine flour, sugar, salt, and yeast.
    • Add eggs and warm milk. Mix until a dough forms.
    • Gradually add softened butter, kneading until incorporated. The dough should be smooth and elastic.
    • Cover and let rise for 1–2 hours, or until doubled in size.
  2. Prepare the cream filling:
    • In a bowl, beat cream cheese until smooth.
    • Add powdered sugar, vanilla, and egg yolk. Mix until creamy and thick.
    • Chill until ready to use.
  3. Shape the loaf:
    • Punch down the risen dough and divide into portions.
    • Flatten each portion, spoon cream filling in the center, and fold dough over to seal.
    • Place filled portions into a greased loaf pan, layering them neatly.
  4. Second rise:
    • Cover the loaf pan and let dough rise again for 45 minutes.
  5. Bake:
    • Preheat oven to 350°F (175°C).
    • Brush the top with beaten egg for a glossy finish.
    • Bake for 35–40 minutes, until golden brown.
  6. Cool and serve:
    • Allow loaf to cool slightly before slicing.
    • Dust with powdered sugar if desired.

Servings

This recipe yields 8–10 slices of cream-filled brioche loaf.

Note

  • Butter matters: Use high-quality butter for the richest flavor.
  • Filling options: Cream cheese filling is classic, but custard or whipped cream can be used.
  • Storage: Store in an airtight container for up to 2 days. Reheat gently to restore softness.
  • Presentation: Serve warm for maximum indulgence.

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