Wool Roll Bread

on

 

Wool Roll Bread




Classic sweet yeast bread with a twist; this Wool Roll Bread is filled with a hazelnut chocolate spread. So good!

Ingredients

  • 300g flour
  • 80ml milk
  • 30g sugar
  • 80g cream
  • 30g melted butter
  • 1tbsp yeast
  • pinch of salt
  • egg wash (1 egg yolk, 2tbsp milk, coffee powder)
  • Hazelnut chocolate spread (or the filling of your choice: cheese, cream,...)
  • icing sugar (optional)


Instructions

  1. Bring into a bowl warm milk, sugar, and yeast; mix thoroughly. Add 1 egg, cream, and melted butter; mix briefly to combine the ingredients.
  2. At this point, add flour and salt.
  3. Knead for 10-15 minutes until the dough has a smooth surface and pull away from the sides of the bowl.
  4. Place the dough in a lightly oiled bowl and let it proof for one hour or until it doubled in size.
  5. Once the dough has doubled in size, divide it into 5 pieces, and form each ball of dough.
  6. Take one ball of dough and roll it out on a lightly floured surface into an oblong shape.
  7. Take your bench scraper and make lots of lengthwise cuts, slicing all the way through the dough to the opposite end forming many equal-sized stretches of dough.
  8. Spread a tablespoon of hazelnut chocolate spread (or the filling of your choice) in the center of the unsliced dough, and roll it out.
  9. Transform to the prepared pan (greased pan and covered with parchment paper) and place it at the bottom. Repeat four more times.
  10. Place the rolls around the inside of the pan to form a ring. Cover with a plastic wrap and let the dough double in size for 1 hour or until it doubled in size.
  11. Meanwhile, preheat the oven to 180 degrees C (355 degrees F).
  12. Brush the bread's surface with egg wash.
  13. Bake it for 30 to 35 minutes.
Sprinkle some icing sugar.


Comments

Post a Comment