Wool Roll Bread

01Method

1. 1

   Prepare the water roux by combining water and flour in a small saucepan, whisking over medium heat until the mixture thickens into a hot, glossy paste (at least 150°F / 65°C). Remove from heat and allow to cool to room temperature.

2. 2

   While the roux is cooling, combine the warm milk and yeast in the bowl of a stand mixer and leave to activate for 10 minutes.

3. 3

   Add the cooled roux, sugar, salt, beaten egg, flour, and butter to the yeast mixture. Attach the dough hook and mix on low speed until the dough is smooth, elastic, and slightly tacky, approximately 10 minutes.

4. 4

   Form the dough into a ball, place in a greased bowl, and leave to rise until doubled, between 60 and 90 minutes.

5. 5

   Turn the dough out onto a work surface and flatten into a disk. Using a bench scraper, divide it into 5 equal wedges as you would cut a pie. Round each wedge into a ball, cover loosely with plastic wrap, and rest for 15 minutes.

6. 6

   Grease a 10-inch springform or round cake pan generously with butter. Line the base with a parchment circle and butter that too. Set aside.

7. 7

   Working with one dough ball at a time, roll it into an oblong roughly 5 inches wide by 9 inches long on a lightly floured surface. Using the bench scraper, make dense parallel lengthwise cuts about 1/8 inch apart across the far two-thirds of the dough, leaving the near third uncut, so that one section remains solid and the rest becomes fine strands.

8. 8

   Flatten the uncut section to about 1/8-inch thickness. Place a generous spoonful of chocolate chunks in the center of this solid portion, then roll it up while tucking in the sides until the chocolate is enclosed and you reach the start of the cut strands.

9. 9

   Continue rolling up the strand section to create the "wool" effect, keeping the cut edges intact, and finish seam-side down. Place in the prepared pan near the edge. Repeat with the remaining four dough balls, arranging all five rolls in a ring inside the pan.

10. 10

    Cover the pan with plastic wrap and let the rolls rise until doubled in size, 45 to 60 minutes.

11. 11

    While the rolls are proofing, heat the oven to 350°F (175°C).

12. 12

    Gently brush the surface of the rolls with the remaining milk.

13. 13

    Bake in the center of the oven until deep golden brown, 30 to 35 minutes. Cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely before serving.