Filled Wool Roll Bread

Name: Filled Wool Roll Bread
Prep time: 40 min
Cook time: 32 min
Total time: 1 h 12 min
Cuisine: European
Ingredients: 3 tablespoons (43g) water; 3 tablespoons (43g) milk whole preferred; 2 tablespoons (14g) King Arthur Unbleached Bread Flour; 1/2 cup (113g) milk whole preferred; cold; 2 1/2 cups (300g) King Arthur Unbleached Bread Flour; 1 large egg; 4 tablespoons (57g) unsalted butter softened; 1 tablespoon (9g) instant yeast; 1/4 cup (50g) granulated sugar; 1 teaspoon (6g) table salt; half an 8-ounce package (113g) cream cheese softened*; 2 tablespoons (25g) granulated sugar; zest (grated rind) of 2 medium lemons; pinch of table salt; 2 tablespoons (4g) freeze-dried raspberries lightly crushed; 2 tablespoons (15g) King Arthur Unbleached Bread Flour; 2 tablespoons (28g) milk whole preferred

Instructions

Prep:40minCook:32min

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 this wool roll bread downright delicious!Note: To save a bit of time, make a supply of tangzhong starter up to five days ahead; see “tips,” below, for the details.

Updated at: Wed, 14 Aug 2024 12:29:40 GMT