Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream-filled rolls in a bread maker. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cream-filled Rolls in a Bread Maker is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Cream-filled Rolls in a Bread Maker is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have cream-filled rolls in a bread maker using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Cream-filled Rolls in a Bread Maker:

1. Get 280 grams Bread (strong) flour
2. Prepare 50 grams Butter
3. Prepare 2 tbsp Skim milk powder
4. Get 3 tbsp Sugar
5. Get 1 tsp Salt
6. Get 2 beaten Beaten eggs
7. Make ready 150 ml Water
8. Prepare 1 tsp Instant dry yeast
9. Prepare Custard Cream
10. Prepare 2 Egg yolk
11. Take 150 ml Milk
12. Prepare 50 grams Sugar
13. Prepare 20 grams White flour
14. Prepare 20 grams Butter
15. Prepare 2 or 3 drops Vanilla essence

Steps to make Cream-filled Rolls in a Bread Maker:

1. Add all of the dough ingredients to the bread maker, set to the 'bread dough' setting and press start.
2. Make the custard cream in the microwave. First add 2 egg yolks and 50 ml of milk into a heat-resistant bowl and mix.
3. Add the sugar and vanilla essence to the mixture and mix again.
4. Aff the flour in a few goes, mixing into the mixture with each addition.
5. Add the rest of the milk and once mixed, wrap the bowl loosely with cling film. Heat for 1.5 minutes in a 1000 W microwave. Take it out once, mix with a whisk and put back in the microwave for a further 1.5 minutes.
6. Whilst still warm, add the butter and melt by mixing it in. Once the cream has become a bit more transparent, it's done.
7. Transfer the cream to a shallow container, wrap tightly and set aside.
8. Preheat the oven to 180°C.
9. Next, the bread dough. When the alarm on the bread maker sounds, take the dough out of the machine, cover with a tea towel and leave to rest for 20 minutes.
10. Split the dough into 10 pieces, each weighing around 55 g.
11. Roll each piece of dough into an eliptical shape with a rolling pin and dollop 1/10 of the custard cream mixture onto each.
12. Fold the dough in half over the cream.
13. Make 4 incisions along the edge of the dough with a scraper.
14. Line a baking tray with parchment paper and bake 5 rolls at a time, leaving plenty of space between each one on the tray. Bake at 180°C for 12 minutes. Once they turn a nice golden colour, they're done.

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