Wool Roll Bread with Almond Filling
By Olivia Hayes
Wool Roll Bread is a visually striking bread that has gained popularity for its beautiful appearance and delicious flavor. This recipe features a unique almond paste filling known as frangipane, combined with a blend of spices that evoke warming cinnamon sugar notes. The bread has an incredibly fluffy texture thanks to a special technique called Tangzhong. It's perfect for festive occasions or as a delightful treat to accompany afternoon tea.
Ingredients
- •30 g all-purpose flour (for the tangzhong)
- •120 ml milk (for the tangzhong)
- •390 g all-purpose flour (for the bread dough)
- •65 g sugar (granulated or brown)
- •8 g instant yeast
- •1.5 tsp salt
- •1 egg egg
- •120 ml warm milk
- •110 g unsalted butter (at room temperature)
- •70 g unsalted butter (for the filling, at room temperature)
- •90 g icing sugar
- •1 egg egg (for the filling)
- •0.25 tsp salt (for the filling)
- •100 g almond flour (whole or peeled)
- •30 g all-purpose flour (for the filling)
- •1 tsp vanilla extract
- •1 tsp cinnamon (optional)
- •0.25 tsp ground clove (optional)
- •0.5 tsp ground ginger (optional)
- •0.25 tsp ground nutmeg (optional)
Instructions
- 1
To make the tangzhong, mix the 30 g all-purpose flour and 120 ml milk in a small pot over medium heat. Stir continuously until it thickens to a very thick bechamel-like consistency.
- 2
Remove the tangzhong from the heat and let it cool completely before using it.
- 3
In a bowl, combine 390 g all-purpose flour, 65 g sugar, 8 g instant yeast, 1.5 tsp salt, 1 egg, and 120 ml warm milk. Mix until combined.
- 4
Knead the dough by hand for 20 minutes or in a stand mixer on medium speed for 10 minutes, incorporating the tangzhong.
- 5
Gradually add 110 g unsalted butter to the dough while kneading until smooth and shiny.
- 6
Place the dough in a bowl, cover, and let it proof in a warm spot for 2 hours or until doubled in size.
- 7
For the filling, whisk together 70 g unsalted butter, 90 g icing sugar, 1 egg, 0.25 tsp salt, 100 g almond flour, 30 g all-purpose flour, 1 tsp vanilla extract, and optional spices.
- 8
Once the dough has proofed, weigh it and divide it into 6 portions. Flatten each portion and fold the edges towards the center.
- 9
Roll out one piece of dough lengthwise, making a mark at the middle without cutting. Cut thin strips in the bottom half.
- 10
Spread 1/6 of the filling on the uncut upper half, fold the edges in, and roll from the filling side.
- 11
Repeat with all portions and place in a prepared 25 cm round pan.
- 12
Let the rolls proof for 1 hour in a warm place.
- 13
Bake in a preheated oven at 180°C (350°F) for 30-40 minutes or until golden brown.
- 14
Dust with icing sugar once cooled.
