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
Hi the recipe at the bottom has a different amount of filling to put inside each roll than in the video and the description at beginning? Thank you!
Hi Cat! you are right :). You can put as little as 2 tbsp or as much as 3 tbsp, just keeping an eye on approximately having enough for all 5 portions! Thank you for pointing that out 🙂
Can I use Instant Dry Yeast instead of Active Dry Yeast to make this bread? Thank you.
Hello there! Yes, you can. But I strongly suggest that you proofit first as per the recipe. Good luck!