Wool Roll Bread

This beautiful bread is so lovely, made with little striations, and comes out round. In a small bowl, add 80 ml of warm milk, and to that, add 3 grams of instant yeast, then mix it and set it aside. Add bread flour, sea salt, and sugar in a stand mixer bowl, and then use a whisk to combine them. Add 100ml of cream and one egg, then the yeast milk mixture. Mix it with a hook attachment for about 10 minutes or until your dough no longer sticks to the sides of the bowl.

Round the dough, place it in a bowl, cover it with plastic wrap, and let it proof for 60 minutes in a warm place. Once proofed, place the dough on your work surface and degas it, then divide it into five equal pieces. Tuck each piece in the middle and pinch it, turn it over and round it, then place them aside and cover them for 15 minutes before shaping them.

Brush the inside of a round baking pan with butter, line it with parchment paper, and butter the sides of the pan. Press the dough ball down, roll it out to about 9 inches, and cut little lines halfway through the dough to create the wool.

Place pieces of chocolate on the other side of the dough and fold them to the sides. Then, roll the dough up and place it in the prepared pan. Repeat that all the way around, then cover and let it rest for about an hour or until it doubles in size. For the filling, you can also use cranberries, any type of fruit, or fillings of your choice.

Brush the top with milk, then bake in a preheated oven at 340 degrees Fahrenheit (170C) for 17 to 20 minutes until everything is golden and puffy. Once baked, take it out of the oven, brush the top with butter, let it cool down, and serve.