A stunning bread that resembles wool neatly woven together, this Wool Roll Bread is as delicious as it looks! This version is filled with a milky coconut filling that gives the bread a delicious flavor in the center.
Hello and welcome, once again, to Woman Scribbles! It has been a lot of while since I posted a new recipe and gosh, I miss writing posts so much. Today, I bring you a recipe for a beautiful bread that has caught my attention just recently, Wool Roll Bread.
This bread is filled with a milky coconut filling. You can definitely use other ready fillings such as Nutella, chunks of chocolate, marzipan and ube jam.
If you Google images of wool, you will know why this bread is called as such. I love how intricate and sophisticated the look of this bread is. With one glance, you might think that it takes a serious level of artistry and concentration to achieve it.
But worry not. Making Wool Roll bread is nothing more than playing with dough and letting it puff beautifully in the oven as it bakes. Let’s do this!
How to Make Wool Roll Bread?
- In a large mixing bowl, add the warm water. It is important that it is between 105-115 F. Too hot, you will kill the yeast. Sprinkle the yeast over the warm water, then add about a teaspoon of the sugar. Let this sit until the mixture is foamy.
- Add the egg, the milk, butter, sugar and salt. Stir everything with a wooden spoon. Add 3 cups of flour, one cup at a time, stirring well. The dough should be forming into a sticky mass now. Add just enough of the remaining flour to the dough, just until the dough gathers in the center of the bowl. It is still shaggy but more defined in shape.
- Time to knead. Use the heels of your palms to push the dough downwards and away from your body, then fold it inwards. Repeat this motion until the dough is smooth and elastic. Shape the kneaded dough into a ball, place it in a bowl and loosely cover. Allow rising for an hour and a half.
- Assembly. Deflate the risen dough and divide it into 5 equal portions (I divide approximately). Roll one portion into an oval that is larger than your outstretched hands. A rolling pin is handy here. To the bottom part of the dough, spoon about 2-3 tbsp of the coconut filling. To make the threads of wool, use a pizza cutter to cut thin slits of dough that runs from the edge of the area with filling down to the end of the oval. Fold about 1/4 inch of dough from both sides inwards, then roll the oval into a log.
- Bake. Arrange the logs on a 10-inch springform pan, placing them end to end along the sides of the pan with the seams sides down. Cover the pan loosely and allow to rise for 1 hour. Preheat oven to 340 F. Bake the bread at 340 F for 25-28 minutes. The top is golden.
The Milky Coconut Filling
- It is important that the butter is really soft. Microwave the butter for 8-12 seconds at a time until it looks melty, but not really melting all the way. Stir the butter with the rest of the filling ingredients until the mixture is chunky.
- The mixture is ready when it clings together when pressed with your fingers. It will start out as gritty and coarse, but as you stir, the powders will be moister and the mixture will be more like rough play dough.
More Delicious Bread
- Coconut Buns with Milky Sweet Filling
- Brioche Braid Recipe
- Brioche Bread Ring
- Pan de Leche
- Strawberry Cream Buns
For the Bread Dough
- 1/4 cup warm water ( 105-115 F)
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk (105-115 F)
- 1 large egg
- 1/4 cup softened butter
- 1/4 cup sugar
- 1 tsp salt
- 3 and 1/2 up to 4 cups of all-purpose flour
For the Milky Coconut Filling
- 6 tbsp very soft unsalted butter
- 3 tbsp sugar
- 3 tbsp cake flour
- 1/4 cup milk powder
- 1/2 cup dried coconut flakes/ Dessicated coconut, sweetened
Make the Bread Dough
- In a large mixing bowl, add the warm water. Sprinkle the yeast and about a teaspoon of the sugar. Let this mixture stand for about 5 minutes, or until foam rises to the surface.
- Add the warm milk, egg, butter, sugar and the salt. Use a wooden spoon to mix everything together.
- Add 3 cups of flour, one cup at a time, as you stir after each addition. The dough will start to take form in a sticky mass. Add just enough of the remaining flour, just until the dough gathers into a soft shaggy mass in the center ( refer to the photo in the post for reference).
- Turn the dough over into a floured board and knead until the dough is smooth and elastic. New to kneading? Check out my How to Knead Bread Dough post.
- Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean towel. Let rise for 1 hour and a half, or until doubled in size. After rising gently deflate the dough and divide it into 5 equal portions.
- Roll one portion of the dough into an oval that is slightly larger than your hands. To the lower third of the dough ( the bottom portion ), spoon about 3-4 tbsp of the filling. Using a pizza cutter, cut the remaining part of the dough( the area without the filling) into thin strips, about 1/8 inch, starting from the area of the filling down to the rest of the length of the oval.
- Fold about 1/4 inch of sides of the oval inwards, then roll the oval into a log. Do the same procedure to the other 4 portions of the dough.
- Arrange the wool logs on a 10-inch springform pan. Position them end to end along the sides of the pan with the seam sides down. Cover the pan loosely with plastic film or towel and allow to rsie for 40 minutes to an hour.
- Bake the wool roll bread at 340 F for 25-28 minutes. The top should be golden.
The Coconut Filling
- In a bowl, combine the softened butter, sugar, cake flour, milk powder and dried coconut flakes. Stir them well until a chunky paste is formed. At first, this will be gritty and crumbly. Continue to mix until the mixture is moist and can cling together when pressed with your fingers.
- For very soft butter, I use the microwave to warm it up for 8-12 seconds at a time. Make sure that it does not melt all the way.
- Store leftover bread in a tightly covered container at room temperature for up to 2 days.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 273mgCarbohydrates: 32gFiber: 2gSugar: 11gProtein: 4g