• 3 hours / 30 min
  • Medium

Wool roll bread

300 g of Type 0 Manitoba flour
80 ml of whole milk at 28/30°C
9 g of fresh yeast (or 3 g of dry yeast)
5 g of fine salt
30 g of granulated sugar
1 medium egg
100 ml of fresh cream at room temperature (not whipped)
Grated orange or lemon zest
A vanilla bean
80/100 g of chocolate chips (or another filling to taste)
The evening before making your wool roll bread, lightly heat the cream and leave the orange or lemon zest and the vanilla open and scraped to infuse overnight. If you don't have time to wait all night long, you can insert everything while making your preparation.
First, dissolve the yeast in the milk. Separately, in a bowl, sift the flour, add the sugar and salt and mix the powders together. Proceed by adding the flavored cream, the egg and finally the milk with the yeast. If you have not carried out the infusion step, add the seeds of the vanilla bean and the grated zest.
With the help of a kneading machine, knead with the hook at low speed for 3/4 minutes, then increase the speed and knead for a further 10 minutes, until the dough comes off the edges and appears smooth and stringed.
Complete the mixing phase on the worktop, then form a ball, place it in a bowl previously greased with butter or oil, cover it with a cloth or plastic wrap and let it rise in the oven with the light on until doubled in volume.
At the end of the leavening phase, brush a 20 cm diameter and 7 cm high baking pan with melted butter, placing a greased parchment paper disc on the bottom.
Let the dough fall on the worktop and flatten it slightly with your fingertips, then divide it into 5 slices, each weighing approximately 115 grams.
For each slice, bring the 3 flaps towards the centre to close it, then bring the ends too, turn over and swirl, rounding lightly.
Once this step is complete, let the balls covered with film rest in the freezer for about 10 minutes.
After the rest time, roll out the balls giving them an ovoid shape and using a pastry cutter on the upper half to create fringes.
In the part without fringes, pour 15/20 grams of chocolate chips, then close the two side flaps bringing first one edge and then the other on the chocolate and roll the dough on itself starting from the part without fringes. In this way, the fringed surface will be the visible one.
Arrange the 5 rolls in the pan, then cover them with plastic wrap and let them rest in the oven with the light on for about an hour or until doubled.
At the end of the rest, brush the surface with milk and bake in a preheated oven at 170° for 17/20 minutes.
Once cooked, let your wool roll bread cool on a wire rack.

In cooperation with L’Ultima Fetta

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