Cream-ppang, also known as Korean custard bread, is a delightful treat that combines the softness of bread with the lusciousness of a creamy custard filling. The golden-brown exterior gives way to a pillowy, sweet bread that encases a rich, velvety custard center. This recipe is sure to satisfy your cravings for a delightful and indulgent Korean bakery classic.

Ingredients

• For the bread dough:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons instant yeast
• 1/2 cup warm milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• For the custard filling:
• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 large egg yolks
• 1 teaspoon vanilla extract
• For the topping:
• 1 large egg, beaten
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar

Directions

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Make a well in the center and add the warm milk, melted butter, and egg. Mix until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
3. Meanwhile, prepare the custard filling. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
4. Slowly pour the hot milk into the sugar mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat, stir in the vanilla extract, and let it cool completely.
5. Once the dough has doubled in size, punch it down to release the air. Transfer it back to the floured surface and divide it into 8 equal portions. Shape each portion into a ball and flatten it into a disk. Place a spoonful of the custard filling in the center of each disk and gather the edges to seal, forming a bun shape.
6. Preheat your oven to 350°F. Place the filled buns on a parchment-lined baking sheet, leaving some space between each one. Brush the tops of the buns with the beaten egg, then generously sprinkle sugar over them. Finally, drizzle melted butter over the tops.
7. Bake the cream-ppang in the preheated oven for about 15-18 minutes or until golden brown and puffy. Remove from the oven and let them cool on a wire rack for a few minutes.
8. Serve the Cream-ppang warm or at room temperature for the ultimate enjoyment. These custard-filled bread buns are best enjoyed on the day they are made, but you can store any leftovers in an airtight container for up to 2 days.

Indulge in the heavenly combination of fluffy bread and creamy custard with this delectable Korean custard bread recipe. Enjoy!