Super Cottony Soft Golden Wool Roll Bread with Brown Sugar Swirl - HIGHLY RECOMMENDED!!!



Another wool roll bread again?


Yup.


I promise you this is my third and last as I have many other recipes to explore...


This Super Cottony Soft Golden Wool Roll Bread is actually the BEST that I have baked. And I told myself that I must share this recipe!!!


For those who don't know this latest Asian-influenced baking craze, it is a round bread that is shaped to look like a large fluffy wool yarn and I have baked two different versions earlier at:


Super Soft Chocolate Wool Roll Bread at HERE
Super Soft Apple-loaded Apple Cinnamon Wool Roll Bread at HERE


Just want to demonstrate in this post that I can use an extra fluffy cottony brioche-like bread recipe that I have used to bake the hot cross buns at HERE to bake it into this beautiful Golden Wool Roll Bread with plain muscovado (brown) sugar filling.


This bread is expected to rise extremely well and so it might crack a little. Yet, it will shrink back slightly to look almost flawless...





My Super Cottony Soft Golden Wool Roll Bread with Brown Sugar Swirl Filling
So simple yet so beautiful and delicious!






Less talk more action...


Here's a video showing how I baked this beautiful cottony soft bread. The shaping method that I used for this bread is exactly the same like my Chocolate Wool Roll Bread at here and Apple Cinnamon Wool Roll Bread at here.

Please use a loose bottom 20cm round pan with 7cm height and the measurements mentioned in this video and recipe if you wish to be absolutely precise with your shaping.



Music: Bensound




I'm impressed!
Every section of this bread is shaped with this gorgeous brown sugar swirl.



And every single bite is so ultimately soft!





I hope that you will like this family-friendly recipe and also plentiful of others that I have shared in my blog previously. If you do, please support me and LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your LIKE, SHARE, FOLLOW and SUBSCRIBE mean a lot to me and will keep me motivated and share more of my tried-and-tested recipes in the future. Thank you! 

Here's the recipe.

Makes one 20 cm (8 inches) round x 7cm height round pan


For the bread dough:
190g water, at warm temperature about 25°C
30g egg yolks, at room temperature (about 2 yolks but please use exact weight)
300g bread flour with 12% protein
20g milk powder - please do not use milk to replace water and milk powder.
20g caster sugar
2g salt
35g unsalted butter, softened at room temperature
1 tsp instant yeast

To assemble:
50g dark muscovado sugar or dark brown sugar

For the egg wash:
1 egg yolk
1 tsp milk

extra butter or vegetable oil spray to grease baking pan
extra bread flour for dusting and shaping

For the bread dough:
If you are using a breadmaker to knead and prove the dough, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. Allow the dough to prove for 1 hr or until doubled in size.

If you are using an electric mixer with an hook attachment or your hand to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

Grease one 20cm x 7cm height loose bottom round cake pan with butter or vegetable oil spray. Using your lightly floured hands, divide dough into 5 equal portions, about 115g each. Pull, stretch and shape all portions into smooth balls.

Use a rolling pin to roll each dough into long flat oval with about 10cm width and as thin as possible. Visually, divide the oval into two by its longer side. For the first half, cut dough into thin strips along its longer side. Then, spread about 10g muscovado sugar evenly on the remaining half.

Fold both sides of the sugar side of the dough inwards. The width of the sugar side of the dough should be about 5-6cm. Pick the shorter side at the sugar side of the dough and roll the dough tightly like a Swiss roll. The sugar half of the dough should be tightly rolled at the inside, revealing the cut half of the dough at the outside. Repeat this shaping step for the remaining portions of the dough.

Bend the shaped dough slightly and arrange them around in the prepared pan with their seam sides down and the cut side facing up.

Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.

Preheat the oven 350°F or 180°C.

For the egg wash, combine egg yolk and milk. Brush bread with egg wash.

Bake for 20-25 mins or until golden brown and thoroughly baked inside. If the top of the breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 5-10 mins of bake and continue to bake until thoroughly baked. Remove from the oven and transfer onto a wire rack to cool completely.

Store any leftover in an airtight container at room temperature when they are completely cooled so that they will remain soft and moist even on the next day. Alternatively, you can store the breads in zip-lock bags, then in a freezer for up to 2 weeks. If you are consuming the breads on the next day or so, I suggest that you should warm each one-eighth using a microwave with high power for 10-20 secs. If the breads are frozen, thaw them in a fridge overnight then microwave each one-eighth with high power for 10-20 secs just before consumption. I promise. The breads will be super soft, fluffy and nice just like they have been freshly baked.

Happy Baking
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