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.