Cool Wool Bread
A fun to make and delicious pull-apart ring bread that resembles pouffy skeins of sheep wool when baked. The bread is filled with chopped dried fruits and can easily be customized to suit! Recipe lightly adapted from Apron's Wool Roll Recipe.
Equipment
- Stand Mixer
- Parchment-lined 8" (20cm) Round Pan
- Rolling Pin
- Sharp knife or bench scraper
Ingredients
- 1 tsp (5g) Active Yeast
- 1/3 cup (80ml) Milk, warm
- 2⅛ cup (300g) Bread Flour (high protein flour)
- 1 tsp (9g) Salt
- 2½ Tbsp. (30g) Sugar
- 1/2 cup (100ml) Cream
- 1 large egg, at room temperature
- 2/3 cup (100g) dried cranberries (craisins)
- Melted butter to grease pan
- Milk or cream to brush on top of dough
Instructions
- Gather all the ingredients. Add yeast to milk, stir and let it bloom for 5 minute.
- In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth.
- Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
- Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces. Form dough pieces into balls. Cover and let them rest for 15 minutes.
- When waiting, chop up the dried cranberries. Set aside. Prepare the pan. Brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter.
- Take one of the dough balls, and roll out into a long oval qpprox. 12" (30cm) long by 5" (12cm) wide.
- Very lightly score a line across the middle of the oval, as if you are dividing it in half. This will be a guide when you cut the top part of the dough. Using a very sharp knife or your bench scraper, cut long thin lines from middle to the top of the dough piece.
- Scatter about a tablespoon of chopped dried cranberries on the bottom uncut part of the dough. Fold in the sides and start to roll up the dough from the edge closest to you. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough.
- Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
- When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
- Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. It's ready!
Notes
You can use your favorite filling if you are not a fan of dried cranberries. Just make sure the filling is not too wet and not too lumpy.
Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits
Ideas for Sweet filling: Cinnamon sugar, Nutella spread, chocolate chips/flakes, coconut flakes, dried fruit mix
So many possibilities! Happy tinkering!
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