Triple Chocolate Wool Roll Bread 三重巧克力毛線球麵包

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Since the wool roll bread was such a hit, we already tried making a Green Onion Savory Wool Roll Bread last time, it looked so pretty and it tasted so delicious. That’s why this time we decided to try a different one, and make a Chocolate Wool Roll Bread instead.

Soft and fluffy wool roll bread

The original wool roll bread recipe by Apron used the cream to make the bread softer. In our version, we decided to go for a tangzhong method to prepare the bread dough. Tangzhong is basically a water roux, it incorporates some part of the flour with water before forming the dough. The flour absorbs a lot of water, which makes the dough softer and fluffier.

Shaping the bread

Wool roll bread is totally based on bread shaping. As long as you have a round form, and learn how to shape the bread, there are so many possibilities on the flavor or fillings based on your liking. To understand the best how to shape it, we recommend you to check out the video we posted on YouTube. After all, a picture speaks a thousand words.

Chocolate fillings

We want to make a sweet chocolate version of the wool roll bread, but we also want to make sure the wool roll pattern shows prettily on top. Therefore we decide to combine plain and chocolate dough to help. When we are making chocolate wool roll bread, I want to get all in. So on top of the chocolate dough, we decide to add Nutella and blocks of chocolate inside the wool roll bread. The best thing with this filling is, if you eat it warm, the chocolate will still be runny! It may be a bit messy to eat it, but trust us it’s epic! (And really, trust us, we survived from the messiness.)

The wool roll bread is such a smart idea to shape bread, but it is not something difficult to make. It looks so good and it tastes so delicious, try it out and share your own version too!

Triple Chocolate Wool Roll Bread

The sweet chocolate version of the wool roll bread!

Equipment

  • 18 cm round cake form

Ingredients

Tangzhong/Water Roux

  • 20 g Bread flour
  • 120 mL Water

Yeast mix

  • 2 g Sugar
  • 80 mL Milk
  • 5 g Active dry yeast

Main dough

  • 200 g Bread flour
  • 120 g All-purpose flour
  • 20 g Sugar
  • 2 g Salt
  • 1 Egg
  • 20 g Butter
  • 2 tbsp Cocoa powder
  • Milk To brush on top of the bread

Fillings

  • 60 g Chocolate Cut into blocks
  • Nutella

Instructions

Tangzhong/Water Roux

  • Add the flour and water into a small pot.
  • Put it on medium heat and keep mixing until it becomes a paste.
  • Set aside to cool down before use.

Yeast mix

  • Add sugar and milk to a small bowl.
  • Mix over a water bath until it is around 45-50°C.
  • Add the yeast, stir it, and leave it aside to dissolve for 5 mins.

Main dough

  • Add bread flour, all-purpose flour, sugar, salt, egg, tangzhong/water roux, and yeast mix to a large mixing bowl.
  • Start kneading by hand or a mixer with a dough hook. We start with a hand mixer with the dough hook on the slowest mode for 2-3 mins, until all the ingredients come together; and then increase the speed to 1 level up to mix for another 7-8 mins. Or knead until a smooth dough formed.
  • Divide the dough into 2 pieces. Keep one piece aside, cover it so it doesn't dry out.
  • For the first piece, add 10g butter to the dough, and knead again until a smooth dough formed. It took us around 6-7mins.
  • For the second piece, add 10g butter and 2 tbsp cocoa powder to the dough, knead until a smooth dough formed.
  • Put the two dough balls in two separate bowls. Cover and leave them in a warm place to prove for 45 mins, or until they double their sizes.

Shape the dough

  • In the cake form, brush a layer of butter.
  • After the first proof, press out all the air and put it on a floured surface. Divide both doughs into 5 pieces separately. Shape each of them into a small round ball. Cover with a cling film and leave them to rest for 10 mins.
  • Take out one non-cocoa dough ball, flatten it with a rolling pin into an oval shape. Repeat for one cocoa dough ball too.
  • On the non-cocoa dough, spread some Nutella to half of the dough. Put the chocolate dough on top.
  • Press the side without the Nutella down slightly. Cut into thin strips. Turn each strip outward, and arrange them nicely.
  • Put the block of chocolate on the side without the stripes. Fold the two outer edges of the dough towards the middle, and start rolling from the chocolate side to the side with the stripes.
  • Repeat for the rest of the dough balls, and put them around the cake form - on the edge like a ring.
  • Cover the cake form and place it in a warm place for the second proof - around 30 mins.
  • Preheat the oven to 175°C.
  • Brush some milk on top.
  • Bake in the oven for around 18 mins.
  • Remove from the cake form to a wire rack to cool down.

Notes

Nowadays we like to leave the dough in a closed oven for proofing. We just leave the dough in the oven, with a pot with lukewarm water (around 30°C), close the oven door and leave it to rise.
Author: namethedish
Course: Breakfast, Snack

Join the Conversation

  1. In the directions for Yeast Mix, do you mean Add sugar and milk to a small bowl? You have add sugar and water but water is not listed as one of the ingredients for the yeast mix.

    1. namethedish Author says:

      You are very right, that is supposed to be sugar and milk instead. We’ve corrected it in the recipe, and thank you very much for letting us know!

  2. Marie-Noelle Cunningham says:

    For the list of ingredients, you ask for 2 teaspoons of cocoa powder, but in step 5 of the instructions, it is written 2 tablespoons. The latest seems more accurate, but could you please confirm the right quantity? Thank you ever so much!

    1. namethedish Author says:

      Thanks for giving the feedback! You are right, it should be 2 tablespoons instead of 2 teaspoons. We’ve updated the ingredient list now.

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