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.