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.