Wool Roll Bread With Black Currants

I really enjoys making Wool Roll Bread.  This time around, I am using another recipe which makes use of Whipping Cream, but without butter.  This is another Keeper Recipe.

Ingredients: (makes 1 round 8" pan)

80 ml. lukewarm milk

1 tsp. instant yeast

300 g. bread flour (sifted)

1 tsp. salt

25 g. caster sugar

1 egg

100 ml. whipping cream

1/3 cup Black Currants (for filling)

Methods:

• In a small bowl, mix lukewarm milk and yeast, stir and leave 5 minutes for yeast proofing.
• In a mixer bowl, add flour, salt and sugar; stir to combine with the dough hook using your hand.
• Add whipping cream, egg and the milk yeast mixture.  Using a dough hook mix using low speed until a smooth dough is form, and does not stick to the sides of the bowl.  
• Tilt the dough onto a lightly dust pastry mat, shape into a round ball, place into a clean bowl to proof at a warm place for 60 minutes until double in size.
• Chop the black currants if it is large; I did not chop mine as it is small, and I just use it whole.
• Grease the pan and place a parchment paper at the bottom; grease the top of the paper also.
• Lightly dust the pastry mat; tilt the dough over the center, press with hands and shape it into a flat disc.  Divide into 5 equal dough.  Take out one piece, fold the sides, roll into round smooth ball and set aside on the pastry mat.  Repeat until all is done.  Cover with plastic wrap or kitchen towel and let rest for 15 minutes.
• After 15 minutes, take one dough out, flatten lightly with hands and using a rolling pin, roll the dough into elongated shape. Press down the dough along the edges to keep it from stretching back.
• Using a dough scraper, cut out thin strips of dough about 2/5 lengthwise, spread black currants over the remaining uncut part. (refer picture below).

• Fold 1/4" from three of the dough edges. (refer picture below).

• Then start rolling towards the dough strips until the opposite end to form a log.  

• Gently pick up the dough log and place around the perimeter of the prepared pan.  Repeat with the other 4 doughs to get a total of 5 logs.

• Cover with a kitchen towel and let it rest in a warm area for 1 hour.

• 10 minutes before the end of the proofing time, switch on the oven.  Gently brush the dough with milk.  Bake in a preheated oven of 170 degree Celsius for 17-20 minutes or until golden brown.  
• Remove from oven and place the pan on a cooling rack until it is cool enough to remove the bread from the pan. 
• Cut and serve warm with a cup of coffee/tea.

I adapted this recipe from Youtube 'Apron' with some adjustments to suit my baking preference.

Orange Sweet Potato Wool Roll Bread

Sweet Potatoes are my favorite root vegetables, be it purple, orange, yellow/white in colors, I love them all!  They are rich in vitamins, minerals, antioxidants and fiber; thus, who would not love them ~ SMILE ~

Ingredients:

360 g. plain flour (sifted)

2 tsp. instant yeast

50 g. granulated sugar

200 g. mashed orange sweet potato

50 g. unsalted butter, softened

Water or milk as needed (I use 6 tablespoons of milk)

Milk (to brush the bread)

Methods:

• Add flour, yeast, sugar, mashed sweet potatoes, and butter into a mixer bowl; holding the dough hook in your hands, give it a few stirs to slightly combine the ingredients.  Attach the dough hook on your stand mixer, knead on lowest speed for about 1 minute.  Then turn one level up and knead.  The amount of liquid needed depends on how moist the sweet potato is.  If the dough cannot come together because it's too dry, start adding water or milk by 2 tablespoons at a time, until you get a smooth dough.  Continue to knead until the dough is soft and not sticky.
• Turn the dough out on a lightly floured pastry mat.  Give it a few knead using hands and form it into a ball.  Put the dough ball into a large oiled bowl, cover with a kitchen towel and place it in a warm place.  It may take 1 to 1 1/2 hours to proof the dough until they are about double in size.
• Line your bread pan with parchment paper, overlapping on all four sides and let the extra hang out to the side for easier lifting out from the pan later.
• To check the dough if it has done proofing,  when you press on the dough the indentation should stay.
• Turn the dough onto a pastry mat.  Punch the dough down to release all the air bubbles.  Give it a few knead, form it into a round ball, cover with a kitchen towel and it rest for 5 minutes.  It will be easier to roll out.
• Roll the dough out into about 1/2" thick.  The width should be about the length of your bread pan and about 13" long.  Use a scrapper to cut about 2/3 of the dough into long strips.

• Fold the 2 sides over, then gently roll up like a swiss roll over to the other end of the strips.

• Gently pick it up and place inside the prepared pan.  Cover with towel and let the dough proof again for the second time; it may take about 45 minutes to 1 hour.

• 15 minutes before the end of the second proofing, preheat oven to 180 degree Celsius.  Brush the top with milk and put the pan in the middle of the oven and bake for 30-35 minutes or until lightly golden brown on the top.  
• Remove from oven; lift the bread up by grabbing the overhanging parchment paper and let the bread cools down completely on a wire rack before serving.

Note: 

Since I am interested to see the woolly texture of the bread inside, I just use hands to pull the bread into two (the picture on top); after which another picture at the bottom shows the cut using a serrated knife; smooth cut and the nice wool roll texture on the surface.

This recipe is adapted from 'what to cook today' with slight adjustments to suit my baking preference.

Wool Roll Bread With Milky Coconut Filling

This unique bread captures my heart, the moment I saw it online.  True enough, I keep making them over and over; either with the same recipe or with other recipes.  It is real FUN, starting from preparing the dough, watching it rise, creating it into beautiful rolls and watching it comes out of the oven; beautifully baked and yummy to the taste buds.  Finally, I've decided that it is time for me to add into my Blog and share it with everyone who loves baking it and enjoys this healthy home-baked bread in the comfort of their sweet home.

Ingredients: (makes 1 round 8" pan)

(A)  Bread Dough

2 cups plain flour (sifted)

2 1/2 tbsp. granulated sugar

1/2 tsp. salt

1 tsp. instant yeast

1 large egg

1/2 cup warm milk

2 tbsp. (28 g.) unsalted butter (room temperature)

(B)  Milky Coconut Filling

6 tbsp. (3 oz.) unsalted butter, very soft

2 1/2 tbsp. granulated sugar (add another 1/2 tbsp. if you prefer sweeter)

3 tbsp. plain flour (sifted)

1/4 cup milk powder (sifted)

1/2 cup desiccated coconut 

Methods:

(A)  Bread Dough

• Combine flour, sugar, salt and yeast in a large bowl.  Add egg and warm milk.  Using a dough hook with low speed, mix until it becomes a dough.
• Add butter and continue to mix using medium speed until fully incorporated.  It will be messy at first, continue to mix until the dough becomes smooth, elastic and not sticky.
• Remove dough onto a pastry mat.  Shape into a dough ball.  Drizzle a bit of corn oil into a large bowl, place the dough ball into it, roll and turn over to coat the dough with the corn oil; cover the bowl with a clean kitchen towel and place in a warm area until the dough is doubled in size, approximately 1 hour.

(B)  Milky Coconut Filling

• In a bowl, combine the softened butter, sugar, flour, milk powder and desiccated coconut.  Stir them well until a chunky paste is formed.  At first, this will be gritty and crumbly.  Continue to mix until the mixture is moist and can cling together when pressed with your fingers.

(C)  Assembly

• Grease pan with butter.  Line the bottom with parchment paper.
• Remove dough onto the pastry mat/work surface.  Punch down dough to release the air inside.  Divide dough into 8 pieces.  Shape each piece into a ball, cover with a kitchen towel, and set them aside for 15 minutes.  
• Using a rolling pin, roll out each piece into an elongated shape.  Press down the dough around the edges with your thumbs to keep it from stretching back.

• Cut out thin strips of dough along the top 2/5 part of the dough (lengthwise), and spread a layer of the milky coconut filling over the remaining part of the dough (see picture below).

• Fold 1/4" from 3 of the dough edges over the filling.  Then start rolling towards the dough strips from the opposite end to form a log.  Repeat with the other leftover dough to get a total of 8 logs.  Place dough logs into the prepared pan as per picture below. 

• Cover with a kitchen towel and place in a warm area for 1 hour.

• Gently brush the dough with milk.  Bake in a preheated oven of 170 degree Celsius for 25 minutes or until golden brown.

• Let the bread sit inside the pan over a wire rack until the pan is cool enough to remove the bread from the pan, remove the parchment paper, and let it cool completely over a wire rack.

This recipe is adapted from two sources: (1)  The bread dough recipe from 'spoonfulpassion.com' and (2) The milky coconut filling recipe from 'womanscribbles.net', both with slight adjustments to suit my baking preferences.