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Woll Roll Bread with Almond Filling (Frangipane)

Wool Roll Bread has started to pop up on all my social media lately. The filling in this wool roll bread is an almond paste (frangipane) with a spice mix, it gives cinnamon sugar vibes but with more depth of flavour.
5 from 2 votes
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Course: Bread, Breakfast, Tea Time
Keyword: christmas, milk bread, wool roll bread
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 portions in a 25cm/10in diameter pan
Author: Lorena Salinas from Cravings Journal

Ingredients

For the tangzhong

  • 30 g all-purpose flour
  • 120 ml milk

For the bread dough

  • 390 g all-purpose flour
  • 65 g sugar
  • 8 g instant yeast
  • tsp salt
  • 1 egg
  • 120 ml/g warm milk
  • tangzhong from above
  • 110 g unsalted butter at room temperature

For the filling

  • 70 g unsalted butter at room temperature
  • 90 g icing sugar
  • 1 egg
  • ¼ tsp salt
  • 100 g almond flour whole or peeled
  • 30 g all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon optional
  • ¼ tsp ground clove optional
  • ½ tsp ground ginger optional
  • ¼ tsp ground nutmeg optional

Instructions

For the tangzhong

  • In a small pot or saucepan, mix the ingredients until they look homogeneous.
  • Place the pot over medium heat and let it cook while stirring all the time until it thickens completely. It will look like a VERY thick bechamel sauce.
  • Remove the tangzhong from the pot and place it in a bowl. Let it cool down completely before using it in the recipe.

For the bread dough

  • Place all the ingredients except the butter in a bowl and start mixing first with a spatula and then with your hands when the spatula doesn't help anymore. Knead for 20 minutes by hand.
    If you're using a stand mixer like me, place all the ingredients except the butter in the bowl and mix them in slightly using the hook. Then knead on medium speed for 10 minutes.
  • Add the butter a little at a time and knead to incorporate it. You can do this by hand or in a stand mixer with the hook attachment. At first, it will be messy and look like it has gone wrong, but as you knead it will come together. Stop kneading once you have a homoegenous and shiny dough.
  • Place the dough in a bowl, cover it and let it proof in a warm spot for 2 hours or until it doubles in size. I like to place it in the oven with the light on.

For the filling

  • In the same bowl where you had the dough (no need to wash) place all the filling's ingredients and whisk them together or use a stand mixer.

For the assembly

  • Once the dough has proofed, weigh it and divide it into 6 equal portions. Flatten each one and then fold the edges towards the centre to form a parcel. Flip it around and make it spin, pushing it down slightly against the surface to close the place where the dough meets at the back.
  • Go back to the first portion you shaped and use a rolling pin to flatten it, but only do it lengthwise.
  • With a knife or dough scraper, make a mark at the middle of the dough, dividing the top from the bottom without actually cutting it.
  • On the bottom half make several cuts, close to each other to make strings.
  • Spread around 1/6th of the filling on the half that has no strings. Fold the edges in to contain the filling.
  • Roll the portion of dough starting from the half with filling and finishing with the half with the strings. Repeat these steps with all the portions.
  • Place the rolls in a 25cm/10 inches round pan. If it's not non-stick, line it first with baking paper at the bottom and grease the sides. Start by placing two rolls on either side of the pan and then the rest in between these two so that it's symmetrical. You'll have to squeeze them a bit to fit them all in. IMPORTANT: make sure that the part where the strings finish goes under and against the back of the pan. It's because it unravels a bit as it bakes and you don't want the filling to come pouring out.
  • Let the bread proof for 1 hour in a warm spot or until it doubles in size.
  • Bake in a preheated oven at 180°C/350°F for 30-40 minutes or until golden.
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