I love spiral cream bread! A couple weeks ago when I saw Carol’s newest post – recipe for spiral cream bread, it made me feel so nostalgic…

Spiral Cream Bread

(Please skip this whole paragraph if you’re not interested in Taiwan Democracy)

We’ve been in the US for almost three years, we pretty much used to this small town. It’s quiet, friendly also safe. Though I have some friends here I still miss all you guys far in Taiwan. Especially now, we’ve fought for our democracy for two weeks – SunFlower Student Movement, a student-led protest against a trade pact with Beijing. I really wish I could be there… The goal for this movement… (Photo Courtesy of Website)



Sometimes I was so confused that why we need to fight for a living so badly, since our lifespan is less than 100 years. But is 100 years a long period of time? For human life, yes; for a country, nope! It takes time to change, it also takes time to ruin.

We understand that we all need to move forward not only toward economy but also political relations with the mainland! For sure, we worry about our future, but we care more about our  democracy, freedom and right… We agree with what most people agree with, but please don’t fool your people, don’t cheat on people who believe in you… In short, we do angry about the contents of the Pact, but what make us really mad is how could KMT use a legislative maneuver to move the Pact out of committee for a full vote!!! Are we still a democrat country? If the Pact is so good to go, please convince us, explain to us with what we can understand, or please enact a law allowing close legislative monitoring of future agreements with China before we signed the Pact!

If the Pact just means to make Taiwan more economically reliant on the mainland, and then undermine Taiwan’s democracy, I’m really worried… I don’t want to live lies, just like “the Truman Show“, our government plays nice shows for you everyday… It’s really pathetic to find if there’s no more truth by our newspaper, broadcast, news even Facebook. Hard to imagine… So, please stop it while there’s still a chance… Hang in there, I love all you guys!!!

Shame on me, this is the first time I really care what happened. But I’m in and I’ll keep following up!

Back to my post. Ta-Da, this is a kind of bread I always bought for breakfast when I was in Taiwan… Share for all of you!!!

Spiral Cream Bread (Servings: 6)

Convenience      ♥♥♥♥♡
Level                  ♥♡♡♡♡

Salt: 1/4 t
Bread Flour: 2 1/4 Cup
Whole Wheat Flour: 1/4 Cup
Cane Sugar: 2 1/2 T
Instant Yeast: 1/2 t
Milk: 1 3/4 ~ 2 Cup*
Unsalted Butter: 2 T

Egg: 1 ea

Heavy Whipped Cream: 2/3 Cup
Cane Sugar: 4 t


1. Put everything, except the unsalted butter, inside the pan of the bread machine*. Select “Basic” or “White Bread” setting, and press “Start”.
2. After the dough formed (Showed as the left pic.) add the unsalted butter (Showed as the middle pic.) for further mixed until it reaches soft and smooth to the touch or shows the thin membrane (Showed as the right pic.).
3. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Spray water, cover with clean cloth or put in a closed space and let rise in warm, draft-free place for 1 hour or until doubled in size.

4. At the mean time, use letter size copy paper and aluminum foil for preparing our homemade “3cm in diameter cone shaper”.
  • Fold letter size copy paper in half.
  • Draw a half circle on copy paper and cut it out. One paper can make 2 cone shaper.
  • Form the half circle into a cone, leveling the cone’s base against a flat surface and estimating its size to fit on 3 cm in diameter.
  • Tape and fix the shape, and then wrap it by aluminum foil.





5. Until twice in size, punch down the dough.** Divide dough into 6 equal pieces, circle each piece of dough on a lightly floured board, cover with clean cloth and rest for another 15 minutes.


6. Butter and flour your cone shaper for easier removed after baking.
7. After rest, pat the ball down a bit to create an even, flat oval shape. Knead each piece of dough from the short side to form 6 rolls.
8. Roll each roll of dough to form 6 ropes, about 20 inches long.
9. Set rope spirals on cone shaper.


10. Put in the oven and let rise in warm, draft-free place for another 30 minutes.
11. 10 minutes before done rising, take the dough out and preheat the oven to 350 degree F.
12. Topping with egg.
13. Bake 16~18 minutes or until the surface shows golden brown.
14. Let cool on a wire rack, remove the cone shaper after cooling.
15. Fillings: Whipped the heavy whipped cream and cane sugar by slow speed, fridge for 1~2 hours before use.
16. Fill the cream into the spiral bread just before serving!***


* Do not add all amount of milk directly, it depends on the brands of flour. Add only suitable amount of milk to form a dough.
** The first rise step was done if you found it’s not recovered soon after you punch your dough.
*** Fill the cream either by cookie press or pastry bag.

Ta-Da, Enjoy your homemade Spiral Cream Bread!!! And Gig ‘Em Taiwan!!!!!!!!

For more detailed recipe, hop on over to Carol 自在生活!


More bread recipe made by bread maker:

–> Need more recipes? Check ♡ Recipe ♡

現居德州, 致力於在平凡的生活中尋找不平凡, 在忙碌的生活中尋找只屬於我們的小幸福... 旅行。美食。生活。牽著手的三人行... 若無特別聲明, 本站所有文章皆為作者原創, 欲轉載請註明作者 & 文章出處, 請尊重智慧財產權, 謝謝~!!