Wool Roll Bread

Soft and fluffy milk bread shaped into a wool roll is fun to make. The bread is filled with delicious cranberries or any other filling of your choice. I have tried cranberries & Nutella filling. It is a pull-apart milk bread you will absolutely love.

Lately this Wool Roll Bread has been very popular . It seems that the Wool Roll Bread has become trendy because of a Malaysia YouTuber "Apron".  The video was clear and easy to follow along. Wool Roll Bread is a soft fluffy bread loaf that bake with a round cake tin (or a round pot that can go into the oven). The special thing about it is the bread shaping method, which after baking, the bread looks like a roll of wool. That is why is called wool roll bread. Let make the unusual cool Wool Bread!

Ingredients:

• 80ml lukewarm milk
• 3g instant yeast
• 300g bread flour
• 1 tsp salt
• 30g sugar
• 1 egg
• 100ml double cream
• 100g dried cranberries or Nutella or any filling of your choice
• 2 tbsp melted butter
• 3 tbsp milk to brush the top of dough

Method:

Add 1 tsp instant yeast into the lukewarm milk. Stir well and keep it aside to bloom.

In a stand mixer, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. Use a dough hook attachment to combine the ingredients until dough ball is formed, about 2-3 minutes. Knead for another 6-8 minutes until it is smooth. When ready, shape dough into a ball, place in lightly greased bowl, cover and let it rest in arm spot for another 60 minutes, or until the dough is puffy and has doubled in size.

When the dough has doubled in size, tip it onto a lightly floured surface. Then, carefully deflated the dough. Using a bench scraper or a sharp knife, divide into 5 equal pieces.   

                                     

    Form dough pieces into balls. Cover and let them rest for 15 minutes.

  Roll each into a ball

    pull in the edges and overlap the dough

 Flip over and roll with seam down until the top is smooth and taut

 Let it rest for 15 minutes

                                       

While waiting, chop the dried cranberries. Set aside. Prepare the pan. Brush melted butter generously all over the inside bottom and sides. Line the pan with baking paper and brush with butter.

Take one of the dough balls, and roll out into a long oval approximately 12" long by 5" wide. Then using a very sharp knife or a bench scraper, cut a long thin lines from middle to the top of the dough piece.

 Place the dough ball on a lightly floured surface

 Roll out into a long oval

 Lightly mark/score the middle of the oval and start cutting the top part of the oval

 Place chopped berries or any filling of your choice into the bottom part

 Fold in one side

 Fold in the other side

 From the bottom, roll up the dough

 Keep rolling

 Tuck the seam under the rolled up dough

                                   

 Ready for the pan

Scatter about 1 tbsp of the chopped dried cranberries on the bottom uncut part of the dough. Fold in the sides and start to roll up the dough from the edge closest to you. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough.

 Place dough balls into the lined pan

 Arrange them like so

 Cover with cling film

 After 60 minutes of proofing in a warm spot

Cover the shaped dough in cling film and let it rest for about 60 minutes until it has risen and looks poufy. Preheat oven at 170ºC/150ºC for fan assist oven.

When ready, brush the top of the bread with milk. Bake in the preheated oven for 20 minutes or until the top are golden brown. 

Remove pan from the heat. Let it cool in the pan for 10 minutes before inverting and popping out the pan. It's ready!