Wool roll Bread: (filled with dark chocolate, Strawberry jam and Apricot jam)
Wool roll Bread: (filled with dark chocolate, Strawberry jam and Apricot jam)
Cooking Instructions
- 1
🌻To make the roux:
whisk together water and flour in a small saucepan and cook, stirring, over medium heat until a very hot, gluey paste is from. Remove from heat and let cool completely.
While roux cools, pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let bloom for 10 minutes.
- 2
🌻To make the Dough:
Add the cooled roux,sugar, salt, beaten egg, flour, and butter to the yeast mixture. Using the dough hook, knead on low speed until a smooth, elastic, slightly sticky dough forms, about 10 minutes.
Shape dough into a ball and transfer to a buttered bowl; let rise until doubled in size, 60 to 90 minutes.
- 3
- 4
Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 5 equal portions. Each ball Roll it into an oblong shape.
- 5
Cut vertical line but only create these vertical lines half way up the dough. This should create a barcode type pattern on one half of the oval. As shown in the picture.
- 6
Place filling on the non sliced sections of dough (shown in the picture) and fold dough over to cover then roll the entire dough including the vertical lines This creates a sausage shape that.
- 7
Place all 5 bread rolls in 9inch round cake tin lined with parchment paper / greaseproof paper.
Cover cake tin with plastic wrap or clingfilm and let it rest for 1 hour or double in size.
- 8
Preheat oven to 356°F / 180°C.
Brush all bread rolls with egg wash.
Bake all Bread 20-25 mins or all till nice golden brown.
Take it out from the oven let it rest about 4-5 mins then glazed all bread for Apricot jam And Serve Hot ♨️
Enjoy with Tea, coffee !!!
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