One of the amazing fluffy options to bake for the Christmas and Easter holidays is the Wool Roll Bread. It has a pillow-shaped yeast dough with special rolling and cutting method that gives the bread such a beautiful look as a ball of wool. You can fill the Wool Roll Bread with your favorite fillings. This may include chocolate, cinnamon and raisin, Nutella, hazelnut, custard, dried fruits, or even cheese and preserved meats.
There are two different ways to bake Wool Roll Bread. You can use the sourdough starter (if you already have some ready) or simply use dry yeast to prepare the dough. Using yeast is a more simple method, but you should follow one special tip. While you are mixing the milk and yeast, be careful about the milk temperature, it should not be too warm because that will kill the yeast.
In a cup or small bowl, mix the lukewarm Low-Fat Milk and the dry yeast. Quickly stir and let sit at room temperature for about 5 minutes to bubble up a bit.
Meanwhile, add flour, sugar, and salt to a larger bowl. Stir the dry ingredients together, then add the heavy cream and the egg. When the yeast has bubbled and activated, you can add it to the bowl and mix it.
You can either use a mixer with a hook or knead it by hand. For about 8 minutes, knead the dough until it becomes smooth but sticky. When the dough is easily removed from the bowl’s sides, it means it is easy to work. Cover the bowl with a clean towel and let it rest. Place it in a draft-free place, such as an oven, for one hour until it doubles in size.
Add two tablespoons of the low-fat milk, two tablespoons of sugar, and Kalleh Sweet Butter to a saucepan. Put the saucepan on medium heat until the butter has melted. Then mix in the hazelnuts ground into a paste until it is thick enough. Let the hazelnut mixture cool down in the saucepan. Set aside an 8-inch (20 cm) springform pan or a baking pan lined with parchment paper, or greased with butter.
After the dough has doubled in size, place it on a floured surface and divide it into 5 equal balls. For another 10 minutes, keep them covered. Afterwards, flatten each ball slightly and roll it into a rectangle (about 10x15cm and 3 mm thick). Put 1/2 of the filling on the shorter side of the rectangle with a spoon. Using a dough scraper or knife, cut fringes or stripes 2 mm thick going from the middle of each rectangle.
Roll it up from the side where the filling is. Repeat the rolling process with the remaining dough balls and filling. Place the rolled-up logs close together in the springform pan. Let it rise again for an hour or until it has doubled in size.
The oven should be preheated to 180°C. Milk the top of the risen bread. Bake it in the preheated oven for 18-20 minutes until golden brown. Let it cool down on a wire rack before removing from the pan and enjoying this beautiful hazelnut Wool Roll Bread!