Sweet Cream-Filled Bread (Pão Doce com Creme)

Today we are going to bake bread that tastes just like it came from a professional bakery—so soft and delicious you’ll be licking your fingers. We are making a sweet cream-filled bread, topped with a delightful bonus of shredded coconut. Let’s get to the recipe!

Ingredients for the sweet cream-filled bread:

Dough:

• 1 packet (7g) active dry yeast;
• ¾ cup (200ml) whole milk, warm;
• ½ cup granulated sugar;
• 2 large eggs;
• 7 tbsp (100g) unsalted butter, room temperature;
• ¼ tsp salt;
• 4 ¾ cups (600g) all-purpose flour.

Cream Filling:

• 2 cups (500ml) whole milk;
• ¾ cup granulated sugar;
• ¼ cup cornstarch;
• ½ tbsp unsalted butter;
• 1 tsp vanilla extract;
• Yellow gel food coloring (optional, to taste).

Topping:

• 1 tbsp melted unsalted butter;
• ¼ cup shredded coconut (unsweetened);
• 1 egg yolk (for egg wash).

How to make sweet cream-filled bread:

1. In a saucepan, combine the milk and cornstarch, whisking until the cornstarch is completely dissolved.
2. Add the butter, sugar, and vanilla extract.
3. Mix well.
4. Place over low heat and stir constantly until thickened.
5. Note that it will thicken further as it cools.
6. Remove from heat, add a few drops of yellow food coloring, and stir well.
7. Transfer the cream to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool.
8. While the cream cools, prepare the dough. In a large bowl, pour in the warm milk and dissolve the yeast.
9. Add the sugar and mix until dissolved.
10. Add the eggs and room-temperature butter; work the butter into the liquid.
11. Gradually add the flour and mix. When the dough becomes heavy, use your hands to incorporate the rest of the flour.
12. Add the salt and knead for a few more minutes.
13. Transfer the dough to a floured surface and knead until smooth, elastic, and no longer sticky.
14. Place the dough in a bowl, cover it, and let it rise in a warm spot for about 30 minutes, or until doubled in size.
15. Once risen, punch the dough down on a floured surface and divide it into equal portions.
16. Roll each portion into a rope and shape into a horseshoe.
17. Place on a floured baking sheet. Cover and let rise for another 20 minutes or until doubled in size.
18. Gently brush each bread with the egg yolk.
19. Spoon the prepared cream into the center opening of each horseshoe-shaped bread.
20. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden brown on top.
21. While still warm, brush with melted butter and sprinkle with shredded coconut. Let it cool slightly and enjoy!

Suggestions:

These buns are also wonderful filled with guava paste (goiabada) or guava jam. You can swap the cream for pieces of guava paste or add it alongside the cream—it’s a classic Brazilian flavor combination!

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