Grape Cream Burst Bread

Taste: Creamy; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps for making Grape Cream Burst Bread

Prepare ingredients

Pour whipping cream into the bread machine, add eggs. (Whipping cream can be replaced with water or milk)

Add bread mix and yeast

Start the bread machine, add butter, and continue to stir.

Add grapes and stir

Knead the dough until it forms a glove film, then wait for fermentation.

Check the fermentation

Knead and deflate the dough

Divide into 9 equal parts and let them rest for 10 minutes

Place the dough on a baking sheet and shape it, then let it ferment again in a warm place for about 40 minutes.

Brush the surface of the fermented bread with egg yolk, preheat the oven to 170 degrees Celsius, and bake for 20 minutes.

Take out of the oven

Butter sauce ingredients: 150g butter, 100g condensed milk, 150g whipping cream for butter sauce, a little vanilla extract, 5g corn starch, and 10g water. Mix the corn starch and water together and set aside.

In a pot, heat the whipping cream over low heat until it boils.

Add the corn starch water mixture and stir until thickened, then turn off the heat.

Beat the butter with an electric mixer until it turns light in color, then add the condensed milk and continue to mix at low speed until well combined.

Add the whipped cream sauce that has been cooked to the butter mixture in several batches, mix at low speed until well combined, then add some vanilla extract and mix well.

The butter sauce is ready

Put the butter sauce in a piping bag and set aside

Use a chopstick to poke a hole in the center of the bread surface as shown in the picture, and tilt the chopstick inside the bread to create some space.

Squeeze the butter sauce into the hole as shown in the picture

The bread is now ready to be served

Finished product

Finished product

Finished product