Corn Custard Bread


Ingredients A

120g Prima Superfine Wholegrain Flour
180g Prima Top Flour
90g Fresh Milk
1 Egg (60g)
45g Sugar
4g Salt
5g Yeast
120g Butter

Ingredients B

100g Whole Kernel Corn
1 tsp Sweet Corn Essence
Some Lemon Yellow Colouring

Corn Custard Filling Ingredients A

400ml Fresh Milk
80g Sugar
75g Butter
¼ tsp Salt

Ingredient B

100ml Fresh Milk
40g Custard Powder
20g Corn Flour
1 Egg
¼ tsp Corn Essence
60g Cream Style Sweetcorn


  1. Mix Ingredients A till it forms a soft dough.
  2. Rest the dough before scaling it 40 gm and rest again forA a while.
  3. Shape the dough into long strips to resemble a corn.
  4. Leave to proof until it doubles in size.
  5. Egg wash and bake at 180°C for 15 – 20 mins.
  6. Once cooled, add in the corn custard filling.

Corn Custard Filling

  1. Mix Ingredients B and leave aside.
  2. Bring Ingredients A to a boil, add in Ingredients B and cook again.
  3. Cool this before putting into the bread.
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