Filled Wool Roll Bread

Name: Filled Wool Roll Bread
Cuisine: European
Ingredients: 3 tablespoons (43g) water; 3 tablespoons (43g) milk, whole preferred; 2 tablespoons (14g) King Arthur Unbleached Bread Flour; 1/2 cup (113g) milk, whole preferred; 1 large egg; 4 tablespoons (57g) unsalted butter, softened; 1 tablespoon (9g) instant yeast; 1/4 cup (50g) granulated sugar; 1 teaspoon (6g) salt; 2 1/2 cups (300g) King Arthur Unbleached Bread Flour; half an 8-ounce package (113g) cream cheese, softened*; 2 tablespoons (25g) granulated sugar; zest (grated rind) of 2 medium lemons; pinch of salt; 2 tablespoons (4g) freeze-dried raspberries, lightly crushed; 2 tablespoons (15g) King Arthur Unbleached Bread Flour; 2 tablespoons (28g) milk, whole preferred

23 steps

This appropriately named loaf resembles a roll of wool, but despite its intricate appearance, it couldn’t be easier to make. We turned to our bread flour-based Japanese Milk Bread recipe for the soft, pillowy base for this gorgeous bread. While filling combinations are limitless, we find that pairing the dough with sweetened cream cheese studded with raspberries and lemon zest not only keeps things fresh and light, but makes this wool roll bread downright delicious!

Updated at: Fri, 01 Sep 2023 16:07:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories274 kcal (14%)

Total Fat10.7 g (15%)

Carbs38.9 g (15%)

Sugars10 g (11%)

Protein5.8 g (12%)

Sodium340.2 mg (17%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Instructions

To make the starter

Step 1

Combine all the ingredients in a small saucepan, and whisk until no lumps remain.

Step 2

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 2 to 4 minutes, depending on the strength of your burner.

Step 3

Remove the tangzhong from the heat and transfer it to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

To make the dough

Step 4

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour into the bowl with the tangzhong and add the remaining dough ingredients. Mix to combine, then knead — by hand, mixer, or bread machine — until a soft, smooth dough forms, about 8 to 10 minutes on medium-low speed of a mixer. (The dough may be tacky and stick to the sides of the bowl slightly; that's OK.)

Step 5

Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 1 to 1 1/2 hours, until puffy but not necessarily doubled in bulk.

To make the filling

Step 6

Combine the cream cheese, sugar, lemon zest, and salt, mixing until smooth.

Step 7

Add the freeze-dried raspberries and flour, mixing until the berries are completely crushed and evenly distributed.

To assemble

Step 8

On a lightly floured surface, gently deflate the dough, divide it into four pieces (about 170g each), and shape each piece into a ball.

Step 9

Cover the dough and let rest for 10 minutes.

Step 10

Line a 9” springform or a 9” round cake pan (at least 2” deep) with parchment and lightly grease the parchment.

Step 11

Working with one piece of dough at a time, roll it into a 6” x 12” rectangle. If the dough begins to snap back during rolling, set it aside and begin rolling out the second piece. Return to the first piece to continue rolling it to the full size after a couple of minutes, giving the gluten a chance to relax.

Step 12

Portion 2 heaping tablespoons of filling (about 50g) onto the top half of the rectangle. A tablespoon cookie scoop works well here; use two rounded scoops per piece of dough.

Step 13

Position the rectangle so its 12" sides are vertical. Starting at the top, spread the filling across the entire width of the rectangle (leaving about 1/4" bare on each side) and down about 6" or 7", leaving the bottom 5" to 6" bare. If the filling is difficult to spread, warm it in the microwave for 15 seconds and stir; check the consistency. Repeat, if necessary, until it's an easily spreadable consistency.

Step 14

Using a bench or chef’s knife, cut the uncovered dough at the bottom into very thin strips (anywhere from 1/8" to 1/4" wide).

Step 15

Fold the long edges of the rectangle in to prevent any filling from seeping out.

Step 16

Starting from the filling-covered top and rolling toward the uncovered strips, roll the dough into a log about 6" long.

Step 17

Lightly press the strips into the rolled log to secure. Place the log, seam-side down, into the bottom of the pan so it's snuggled up against the pan’s outside edge.

Step 18