Cream bread

Ingredients for creamy bread

For the dough:

Butter: 110 grams

Water: 1 cup

 Salt: 3/4 teaspoon

 White flour: 1 cup

  4 large eggs

For baking creamy bread:

 1 egg yolk

High-fat cream (35 to 40%) 240 ml

Vanilla extract 1/2 teaspoon

 2 tablespoons sugar

How to prepare creamy bread dough

1- First, crush the butter as much as you can to melt it faster. Then pour butter, 1 cup of water and salt in boiling milk or pot and put it on a high flame to boil together. When the water boils, the butter should be completely melted. If it is not yet melted, lower the flame so that the water does not evaporate too much, and when the whole butter is melted, increase the flame again until the water boils.
Creamy bread dough - boiling butter

2- Remove the pan from the heat and add all the flour to it. Stir well so that no trace of dry flour is seen in the mixture. Eventually you will get something like mashed potatoes.
Dough dough - flour

3- Put the pot back on the flame (medium). Stir the dough over the heat. Press it to the sides of the container and reassemble in the middle. This will cause the flour to cook slightly and the dough to dry. Keep doing this for 3-5 minutes until the dough is thick creamy and the surface is shiny. The dough should be firm enough that you can hold a wooden spoon vertically.
Stiff dough

4- Mix the dough in a large bowl and stir with the head of an electric mixer or a whisk until the dough is a little cool. The goal is not to make the dough hot. When the bowl is only slightly warm, the dough has cooled enough.
Cool the dough

5. Break three eggs in a bowl and stir. Then add the beaten eggs to the dough in three steps and mix well with an electric or hand mixer each time. Now check the dough. Your final dough should be soft and creamy. It should also retain its shape when you pick up a bullet. If the dough has not yet reached the desired state, beat the fourth egg and add half of it to the dough and check again. If necessary, you can add the other half to make the desired creamy dough.
How to make creamy bread
first stage:

Preheat the oven to 215 degrees Celsius. Spread greaseproof paper on an oven tray. If your dough is frozen, put it in the refrigerator overnight to gradually soften. Scoop the dough evenly over the greaseproof paper. You can also use a funnel and a pipette to do this. Their size and shape depends on your taste. Of course, if you want to pour the cream into the bread with a funnel in the last step, it is better not to shape the bread too small.
Creamy bread dough
second stage:

Beat an egg yolk with a tablespoon of water. When you have formed all the dough in a scoping way, rub a little egg yolk on each of them until they turn golden brown on the bread after baking. You can also sprinkle a little sugar on them.

third level:

Place the tray in the oven. After 12-15 minutes, when the dough is puffed, reduce the oven temperature to 190 degrees Celsius.
Step 4:

 Continue cooking for another 18-10 minutes. Of course, the exact time depends on the shape and size of your dough. The breads should be slightly puffed and golden brown and dry. The loaves are easily separated from the tray at this stage and look light and hollow. Now set the oven to 150 degrees. Continue baking for another 15 minutes until the breads are completely dry. If you open one of them, the inside should not be damp and egg-shaped. Now take the tray out of the oven and wait for the breads to cool completely.
Step 5:

To make the whipped cream bread, first pour the high-fat cream with the vanilla extract and sugar into a large bowl and stir to combine. Cover the bowl and refrigerate for at least 15 minutes. Place the mixer in the refrigerator to cool during this time. Then take the cream out of the fridge and beat with a mixer until it swells and takes shape.
Step 6:

 Pour the whipped cream into the funnel. Make a hole under or next to the loaves and press the tube slightly into it and fill the loaf with cream.
Creamy bread - funnel

You can also cut the bread in half and pour the cream in the middle.
Cream on creamy bread

Finally, you can decorate the creamy bread with chocolate sauce or ganache.
Creamy bread-chocolate
Key points for making creamy bread:

 Creamy bread dough can be stored in the refrigerator for up to three days and in the freezer for up to three months. If you freeze the dough, transfer it to the refrigerator the day before using it to thaw overnight.

The most important thing is the sweet bread that should be crispy and puffy. Use the recipe given above to prepare the dough and follow it carefully.

One of the problems that can occur in making creamy bread is that the dough does not swell. If you beat a lot of egg dough, the dough will loosen. As a result, it does not retain its shape. In these cases, do not add raw flour to the cooked dough in any way. This is the only way out. Make a new dough with half of all the ingredients except the eggs. Then let the dough cool a bit. Add it little by little to the loose dough until it reaches the right concentration.

It is better to use a large simple round tube to pour the dough on the oven tray.

You can be creative in pouring dough on the oven tray. For example, you can make creamy bread in the shape of a swan.