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DinnerBaking
Wool Roll Bread with Almond Filling
By Olivia Hayes
Wool Roll Bread is a visually striking bread that has gained popularity for its beautiful appearance and delicious flavor. This recipe features a unique almond paste filling known as frangipane, combined with a blend of spices that evoke warming cinnamon sugar notes. The bread has an incredibly fluffy texture thanks to a special technique called Tangzhong. It's perfect for festive occasions or as a delightful treat to accompany afternoon tea.
Ingredients
Servings
12
- •30 g all-purpose flour (for the tangzhong)
- •120 ml milk (for the tangzhong)
- •390 g all-purpose flour (for the bread dough)
- •65 g sugar (granulated or brown)
- •8 g instant yeast
- •1.5 tsp salt
- •1 egg egg
- •120 ml warm milk
- •110 g unsalted butter (at room temperature)
- •70 g unsalted butter (for the filling, at room temperature)
- •90 g icing sugar
- •1 egg egg (for the filling)
- •0.25 tsp salt (for the filling)
- •100 g almond flour (whole or peeled)
- •30 g all-purpose flour (for the filling)
- •1 tsp vanilla extract
- •1 tsp cinnamon (optional)
- •0.25 tsp ground clove (optional)
- •0.5 tsp ground ginger (optional)
- •0.25 tsp ground nutmeg (optional)
Instructions
- 1
To make the tangzhong, mix the 30 g all-purpose flour and 120 ml milk in a small pot over medium heat. Stir continuously until it thickens to a very thick bechamel-like consistency.
