Sweet Bread with Pastry Cream

In a small bowl, dissolve dry yeast and sugar in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, eggs, vanilla essence, and melted butter.
Mix everything together until a dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Make the Pastry Cream:

In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together eggs, sugar, vanilla essence, and cornstarch until smooth.
Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. Slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
Cook the mixture over low heat, whisking constantly, until it thickens into a creamy consistency (about 5-7 minutes). Remove from heat and let it cool completely.
Assemble the Sweet Bread:

Preheat the oven to 180°C (350°F).
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a rectangular shape.
Spread the pastry cream evenly over the dough, leaving a border around the edges. Roll the dough up into a log shape, pinching the edges to seal it.
Cut the rolled dough into sections and place them into a greased baking pan or on a baking sheet lined with parchment paper.
Cover the dough with a kitchen towel and let it rise for another 30-45 minutes, allowing the dough to puff up.
Bake the Sweet Bread:

Bake the bread in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Let the sweet bread cool slightly before serving.
Serve:

Enjoy the sweet bread warm or at room temperature. You can dust it with powdered sugar or drizzle some chocolate sauce over it for extra indulgence.
Serving and Storage Tips