* Exported from MasterCook *
Bread, Filled Wool Roll
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Tangzhong (starter):
3 tablespoons water -- (43g)
3 tablespoons milk -- whole preferred, (43g)
2 tablespoons Bread Flour -- (14g)
Dough:
1/2 cup milk -- whole preferred, (113g)
1 large egg
4 tablespoons unsalted butter -- softened, (57g)
1 tablespoon instant yeast -- (9g)
1/4 cup granulated sugar -- (50g)
1 teaspoon salt -- (6g)
2 1/2 cups Bread Flour -- (300g)
Filling:
4 ounces cream cheese -- softened, room temp, 68F
minimum, (113g)
2 tablespoons granulated sugar -- (25g)
2 tablespoons lemon zest -- from 2 medium lemons
pinch of salt
2 tablespoons freeze-dried raspberries -- lightly crushed, (4g)
2 tablespoons Bread Flour -- (15g)
Topping:
2 tablespoons milk -- whole preferred, (28g)
See website for construction details - many pictures.
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 the bread downright delicious!
To make the tangzhong: Combine all the ingredients in a small
saucepan, and whisk until no lumps remain.
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.
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: 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.)
Shape the dough into a ball and let it rest in a lightly greased
bowl, covered, for 60 to 90 minutes, until puffy but not necessarily
doubled in bulk.
To make the filling: Combine the cream cheese, sugar, lemon zest, and
salt, mixing until smooth.
Add the freeze-dried raspberries and flour, mixing until the berries
are completely crushed and evenly distributed.
To assemble: On a lightly floured surface, gently deflate the dough,
divide it into four pieces (about 170g each), and shape each piece into a ball.
Cover the dough and let rest for 10 minutes.
Line a 9" springform or a 9" round cake pan (at least 2" deep) with
parchment and lightly grease the parchment.
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.
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.
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.
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).
Fold the long edges of the rectangle in to prevent any filling from
seeping out.
Starting from the filling-covered top and rolling toward the
uncovered strips, roll the dough into a log about 6" long.
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.
Repeat with the remaining pieces of dough, placing them into the pan
to form a complete circle around the pan's outside edge.
Preheat the oven to 350F.
Cover the wool roll and let it rise for 60 to 75 minutes, until puffy.
To finish and bake the roll: Brush the roll with milk, being careful
not to deflate the delicate dough.
Bake it for 28 to 32 minutes, until it's golden brown on top; a
digital thermometer inserted into the center of the loaf should read
at least 190F.
Remove the roll from the oven and cool it in the pan until you can
transfer it safely to a rack to cool completely.
Storage information: Store leftover bread, well wrapped, at room
temperature for several days.
Tips from our Bakers
The tangzhong starter can be made ahead of time. Simply cook it up
(making a double, triple, or quadruple batch if you like, for future
use) as instructed in steps 1 - 3. Remove from the heat and transfer
to a small bowl, pressing a layer of plastic wrap over the top of the
mixture to prevent a skin from forming. Cool to room temperature then
store, covered, in the refrigerator for up to five days. When you're
ready to bake your Wool Roll Bread, use a heaping 1/3 cup (95g)
tangzhong in the dough. Use warm milk when mixing the remaining dough
ingredients; proceed with the recipe from step 4.
Let your culinary imagination run wild with this recipe, since the
sky is the limit for filling combinations. Cinnamon sugar? Chocolate?
Butter and garlic? Pesto and cheese? Whether you go sweet or savory,
don't overload your bread with filling. Less is definitely more when
working with this soft, pillowy dough.
S(Internet address):
https://www.kingarthurbaking.com/recipes/filled-wool-roll-recipe
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Per Serving (excluding unknown items): 168 Calories; 6g Fat (34.7%
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary
Fiber; 30mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 0710