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Ingredients:
80 ml (0.34 cups) whole milk, lukewarm
3 grams of instant yeast
300 grams/ 10.50z (2.4 cups) bread flour
5 g. kosher salt
30 grams (1.050z) granulated sugar
1 egg
100ml cream
10 sticks pain chocolate sticks or any filling of your choice
Method:
In a small bowl, combine 80 ml of warm milk and 3 grams of instant yeast. Mix and set aside.
In a bowl of a stand mixer, combine bread flour, kosher salt, and granulated sugar. Whisk to mix.
Add 100ml of cream and one egg, then add the yeast milk mixture.
With a hook attachment, mix for about 10 minutes or until the dough no longer sticks to the sides of the bowl.
Round the dough, place it in a bowl, and cover it with plastic wrap. Let it proof for 60 minutes in a warm place.
Once proofed, place the dough on a work surface and degas it. Divide the dough into 5 equal pieces.
Tuck each piece in the middle, pinch it, turn it over, and round it. Place them aside and cover them for 15 minutes before shaping them.
Brush the inside of a round baking pan with butter and line it with parchment paper. Butter the sides of the pan as well.
Take the dough ball and press it down. Roll it out to about 9 inches, then cut little lines halfway through the dough to create the wool.
Place pieces of chocolate or other fillings on the other side of the dough and fold them to the sides. Roll it up and place it in the prepared pan. Repeat until all the dough is used.
Cover and let the dough rest for about an hour or until it doubles in size.
Brush the top with milk, then bake in a preheated oven at 340 degrees Fahrenheit (170C) for 17 to 20 minutes until everything is golden and puffy.
Once baked, take it out of the oven and brush the top with butter. Let it cool down and serve.
Enjoy your delicious wool roll bread!
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