Wool Roll Bread
A soft, fluffy pull-apart bread shaped like a ball of wool, studded with dried cranberries.
Ingredients
| 80 ml | lukewarm milk |
| 3 g | instant yeast |
| 300 g | bread flour |
| 5 g | sea salt |
| 30 g | sugar |
| 1 | whole egg |
| 100 ml | whipping cream |
| 50 g | dried cranberry |
Instructions
Wool Roll Breadļ½Apron
Lukewarm milk 80ml +- Instant yeast 3g / 1 tsp Bread flour 300g / 2 1/8 cup Sea salt 5g / 1 tsp Sugar 30g / 1/8 cup Whole egg 1 (55g +- an egg) Whipping cream 100ml / 1/2 cup Dried Cranberry 50g / 1/3 cup
Pan size 20x7cm Bake at 170Ā°C / 340Ā°F for 17-20 minutes
(Reconstructed / classic proportions ā the source had only the ingredient list, pan size and baking temperature.) Combine the lukewarm milk, yeast and sugar and let stand a few minutes until foamy. Add the flour, salt, egg and whipping cream and knead into a smooth, elastic dough. Cover and let rise until doubled, about 1 hour. Divide the dough into 5 equal pieces. Roll each piece into an oval, then roll out thin; scatter dried cranberries over one half of each oval and cut the other half into thin strips (the "wool" fringe). Roll up each piece from the cranberry end so the fringe wraps around, and arrange the rolls seam-side down around the edge of a greased 20x7cm round pan. Cover and let rise again until puffy. Bake at 170Ā°C / 340Ā°F for 17-20 minutes until lightly golden. Cool before serving.