A soft crown of brioche bread that resembles a ball of wool: it is the wool roll bread, a leavened looking more than captivating, social media star, which with a little attention can be replicated perfectly in the home oven. We propose it with a stuffed fanciful, for aperitif.
Ingrediants
- 200 g of flour 0
- 100 g of Manitoba flour
- 7 g of dehydrated brewer’s yeast
- 100 ml of fresh cream at room temperature
- 80 ml of whole milk at room temperature
FOR DOUGH:
- 1 egg
- 30 g of granulated sugar
- 5 g of salt
- fresh cream for brushing
- 50 g of gruyere
FURTHERMORE:
The wool roll bread it is a very soft crown of brioche bread, a cloud of softness with an almost neutral flavor, only slightly sweet, which has conquered social networks and beyond. Beautiful and good, in some respects it may recall the Danube, in others a Challah. It is certainly a perfect gluttony a Breakfast, snack or at the time ofaperitif.
The surface covered with a play of lines that resembles a ball of wool, can be replicated quite easily in the oven at home. It is enough to strictly follow the recipe procedure and some indications.
First of all make sure that cream, milk And egg they are not cold in the refrigerator. With the ingredients in the indicated doses, it die it must be the correct size: 20cm in diameter and about 7cm high. The base of the mold must be greased and covered with parchment paper, on the edges there is enough butter.
There leavening is essential for the success of the wool roll bread, the room temperature must not be below 28 degrees, and must not have sudden changes: if you have no way of controlling it, it is ideal to let the dough rise inside the oven, turned off, with the courtesy light on.
The wool roll bread it is very good eaten natural, but it becomes even more delicious if enriched with a filling, we have foreseen some gruyere into small pieces. If you prefer a sweet wool roll bread you can indulge yourself with dried fruit, chocolate chips, spreads or jams. In any case it will be a great success.
OTHER TASTY RECIPES: Brioche tang zhong method; Salted Danube with yoghurt; Salted brioche knot with ricotta, dried tomatoes and almonds
How to prepare: Wool roll bread
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
20 min
- Rising time
-
3h – 4h
- Portions
-
8
How to prepare: Wool roll bread
To prepare the wool roll bread, collect all the ingredients, except the salt, in the mixer bowl. Mix using the whisk at low speed, then mount the hook and knead until stringing by adding the salt towards the end. Knead until you get a smooth and elastic dough then take it out of the bowl and with your hands bring the edges towards the center below. Repeat this operation several times which will give strength to the pasta. Form a ball, place it in a bowl, cover with cling film and let it rise in the oven with the light on until doubled. Alternatively, make sure it rises at a temperature of about 28 ° so it should double in about 2 hours.
After this time, overturn the dough on a pastry board lightly sprinkled with flour. Weigh it and divide it into 5 pieces of the same weight. Give each of them the shape of a ball. Cover with cling film and let it rest for 15 minutes.
Roll out a ball with a rolling pin on the pastry board to form a not too thin oval. With a tarot cut the upper half into parallel fringes. Place 10 g of cheese in the center of the uncut half, fold the side edges slightly inwards and roll up from bottom to top as shown in the image: you will finally have to obtain a cylinder. Repeat the same operation for all portions of pasta.
Grease the bottom and edges of a circular mold 20 cm in diameter by 7 in height. Cover the bottom with a baking sheet. Then place the 5 filled cylinders in the mold, with the closure facing down, adjacent to each other. Cover with cling film and let it rise again until doubled, in the oven off with the light on or in a sheltered place at 28 °. At the end of the second leavening, brush the surface of the “donut” with the cream and bake in a preheated oven at 170 ° for about 20-22 minutes.
Remove the wool roll bread from the oven and let it cool completely before turning it out of the mold and serving.
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