Today, on the occasion of the second May edition of the column Il Granaio, I want to share with you the recipe for a bread that has recently become quite viral on the web! Anyone who dabbles even a little in the food world knows what I’m talking about: yarn ball bread! When I first saw it, I literally fell in love and it’s hard not to evoke this kind of seduction for those who love to get their hands in the dough! Its rolled shape, like a yarn ball, is certainly already a great calling card, but its soft consistency is equally so! Unlike many other leavened products, however, the woll roll bread is really easy to make, even though I had to make a couple of attempts to understand, for example, how much difference the type of mold can make, or rather its size! That said, a second difficulty also arose from the use of beetroot powder that I wanted to add to the dough, for a more spring-like version! I really like colors in dishes, those who know me already know that, so when I chose to buy beetroot powder it was precisely to honor this feeling! Inside, to leave nothing out, a delicious chocolate filling! Nothing tastier, believe me! I hope you like it too!

Difficulty: Easy
Cost: Medium
Rest time: 5 Hours 15 Minutes
Preparation time: 25 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: International

Ingredients for a 20/22 cm Ø mold:

10.6 oz Manitoba flour
2/3 cup whole milk
1 egg
1/4 cup sugar
0.25 oz fresh yeast
1 tsp salt
0.7 oz beetroot powder
2.1 oz chocolate chips or shavings
as needed milk for brushing
as needed powdered sugar

Preparation:

Combine the flour with the sugar in the bowl of the mixer (fig. 1).
Also add the beetroot powder and mix well (fig. 2).
Add half of the milk at room temperature and continue mixing (fig. 3).
Incorporate the egg (fig. 4).
Finish with the remaining half of the milk in which you have dissolved the yeast, and work with a wooden spoon or with the dough hook of the mixer (fig. 5).
Start kneading, adding the salt only after you have combined the yeast (fig. 6).
Continue to knead on a work surface until you obtain a smooth and homogeneous dough or bring the dough to a tight formation if you have worked in the mixer (fig. 7).
Place it in a lightly oiled or floured container, cover and let it rise in a warm place for about 2 hours or until doubled in volume (fig. 8).
Flip the risen dough onto a slightly floured surface, gently spread it out with your fingertips without deflating it too much, and divide it into 5 equal parts using a dough scraper (fig. 9).
Fold each piece of dough onto itself (fig. 10).
Then round them to give them a rounded shape (fig. 11).
Cover them with plastic wrap and wait 30 minutes for the gluten structure to relax (fig. 12).
Roll out the ball with a rolling pin to form an oval (fig. 13).
Cut comb-style fringes in the upper half with a scraper (fig. 14).
Stuff the bottom half with a few chocolate chips (fig. 15).
Fold the sides towards the center and start rolling (fig. 16).
You should form a cylinder (fig. 17).
Place it along the edge in a 22 cm diameter springform pan greased and lined at the base with a disc of parchment paper. Proceed the same way with the remaining 4 balls and place them side by side to create a ring/crown (fig. 17).
Cover the pan with plastic wrap and let it rise in a warm place for 2/3 hours, then brush the surface with a little milk (fig. 18).
Bake in a preheated static oven on the center rack at 340°F for 17-20 minutes.
Remove from oven, unmold and remove the parchment paper, then place on a wire rack to cool and dust with powdered sugar.
And voila… your woll roll bread is ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!