The Wool roll bread, or “yarn ball bread,” is the trend of the moment, apparently originating from a YouTube video created by the Malaysian blogger “Apron.”
▶The base dough is that of the Japanese Hokkaido milk bread (don’t confuse it with the Shokupan!) stuffed with a sweet or savory filling, divided into small pieces, rolled and baked next to each other in a circle similar to a donut.
▶▶I enriched it with Spirulina and used refreshed sourdough from the day before.
- Difficulty: Difficult
- Rest time: 4 Hours 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 0.7 oz flour
- 1/4 cup milk
- 1 oz water
- 10.6 oz flour
- 4.2 oz sourdough
- to taste salt
- 1 egg
- 3.4 oz cream
- 1/3 cup milk
- 3 tbsps Spirulina
Tools
- 1 Pizza Cutter
- 1 Cake Pan 20 cm (8") Bundt cake pan
Steps
Prepare the milk roux: in a small pan, combine the flour, milk, and water. Heat to 158°F to thicken.
Add to the flour the sourdough, the milk roux, salt, egg, cream, milk, and spirulina.
Knead the dough and let it rise, covered, until doubled in size.
Form 5 balls, let them rise covered for 15 minutes.
Roll them out into an oval shape, use a pizza cutter to make (as shown in the photo) cuts on the right side.
Roll from left to right (optionally fill to your liking).
As shown in the photo, arrange the balls next to each other in a ring cake pan.
Brush with milk.
Bake in a static oven at 338°F for 20 minutes.
FAQs
What is the difference between Hokkaido milk bread and Shokupan?
The Hokkaido milk bread is another popular variant of Japanese bread; it shares similarities with shokupan in terms of fluffy texture and soft, sweet flavor profile.
The main difference comes from the incorporation of cream or higher milk content in the Hokkaido milk bread recipe, which results in a richer taste and creamier texture.
