This beautiful loaf of bread has a soft pull-apart texture with a richness that pairs perfectly with the semi-sweet chocolate inside.
Chocolate-Filled Wool Roll Bread
This beautiful loaf of bread has a soft pull-apart texture with a richness that pairs perfectly with the semi-sweet chocolate inside.
Equipment
- oven
- pastry scraper
- 7" push pan or springform pan
- parchment paper
Ingredients
- 80 ml. whole milk lukewarm, plus 1 T. for browning
- 3 g. instant yeast
- 300 g. bread flour
- 5 g. Kosher salt
- 30 g. granulated sugar
- 1 egg
- 100 ml. cream
- 10 sticks pain au chocolate sticks substitute chocolate chips or dark chocolate
Instructions
- In a small bowl sprinkle the yeast over the milk. Stir well and let rest for 5 minutes.
- In the bowl of a stand mixer add the flour, salt, and sugar. Whisk to combine.
- To the dry ingredients add the egg, cream, and yeast mixture. Using the hook attachment mix on low speed to combine. Increase the speed to medium and knead for 5-8 minutes or until the dough pulls away from the sides of the bowl.
- Scrape the dough out of the bowl and turn the ends under to form a ball.
- Place the ball of dough back into the bowl and cover with plastic wrap. Allow the dough to proof in a warm room for 60 minutes or until doubled in size.
- After proofing, turn the dough out and with a rolling pin roll the dough into a ~9" disc to press out the gas. Divide the dough into 5 equal pieces.
- Form each piece of dough into a ball by tucking the edges under and rolling it in cupped hands against the countertop. Cover and rest for 15 minutes.
- Use a pastry brush to butter the sides and bottom of the pan. Line the bottom of the pan with a round of parchment paper.
- Take a ball of dough and roll it out into a 4"x9" oval. Using the straight edge of a bench scraper slice the top 2/3 of the dough into 1/8" strips.
- On the lower third of the dough place a stick of chocolate. Break another stick in half and place both pieces parallel to the first stick.
- Fold up the dough on the sides of the chocolate ~1/2" to seal everything in. From the bottom roll up the dough encasing the chocolate.
- Gently place the roll into the prepared pan, nestling it up against the wall of the pan and squeezing it slightly into a wedge shape to make room for the other rolls. Repeat for the remaining rolls.
- Cover the dough and allow to rise in a warm room for 1 hour or until doubled.
- Gently brush the risen dough with milk.
- Bake in a preheated oven at 340ĖF/170ĖC for 25 minutes.
- Allow the bread to cool for 15 minutes before unmolding.
Notes
This recipe was adapted from Apron’s Wool Roll Bread: https://www.youtube.com/watch?v=ZGw0GuSx3_c.
Nutrition
Calories: 287kcalCarbohydrates: 44gProtein: 8gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 347mgPotassium: 105mgFiber: 1gSugar: 6gVitamin A: 308IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!
What measurement does 0.42 equal? I am a big fan and enjoy your videos. Thank you for all you do. You make the world a better place just being you.
It’s about 6.75 tablespoons. Sorry for the decimals, but successful baking is often tied to precision. And thank you for the kind words. š
turned out amazing! such a wonderful dough to work with, i will be using this recipe forever & constantly trying different fillings
Yay!!!
Hi Emmy, is cream in this recipe is whipping cream? If it is regular or heavy cream is fine?
I think either would be fine, but I used heavy cream.
Any ideas on how to substitute active dry yeast for instant yeast? Itās all I got right now. Thanks!
I made this according to the recipe and it turned out GREAT!! I had never made such a soft and fluffy bread before, and it looks so impressive when it comes out of the oven. I didn’t have the chocolate sticks so I used semisweet chocolate chips. I was a bit conservative with the chocolate and I really should have loaded it up more to get a gooey chocolate bite in every piece. This recipe is definitely a keeper!
made this but had to subsitute instant yeast with active yeast and it turned out amazing!
Awesome!
I made this yesterday. It is the best yeasted bread I have ever made. Perfect texture, crumb & flavor. It’s delicious! Thank you so much for the recipe & video.
AWESOME! I’m glad you enjoyed it.
Liked the recipe, used a pizza cutter to make the cuts, faster and easier than bench scraper. Tastes good, looks better.