Walnut Raisin Wool Roll Bread - #BreadBakers

Happy new year! And welcome to the first Bread Bakers of 2023. January happens to be National Dried Fruits month so that's how we are starting off. I have wanted to try a wool roll for a while now so it was the perfect time to test it out. I didn't have much time and the wool bread was super simple and quick to make while looking like it took some effort. I can't wait to make it again with other fillings - especially savoury versions. Very little rambling from me today as it's 10 PM and after putting in a full day's work, I need to go put in another couple of hours. No complaints though. Super grateful for the opportunities coming my way right now. 

Be sure to scroll down to check out the other recipes that we are sharing with you today. 

Walnut Raisin Wool Roll Bread

Ingredients

Tangzhong

43 g water 

43 g milk 

14 g flour 

Dough 

300 g flour 

50 g sugar

1 tablespoon instant yeast

1 teaspoon salt 

1/2 cup whole milk 

1 egg

4 tablespoons oil 

Filling

115 grams raisins

rum or water or juice

75 grams walnuts

2 tablespoons butter

dash of cinnamon

1 tablespoon sugar, or to taste

Milk for brushing dough

Directions

In a small saucepan, whisk together the water, milk and flour for the tangzhong. Place over medium heat and cook, stirring often, until it thickens enough to coat the back of a spoon. This should take about 3 minutes. DO NOT WALK AWAY. Trust me. 

Remove the tangzhong from the heat and add the mixture to your mixing bowl. Allow it to cool. 

Add the remaining dough ingredients. Knead until a smooth, soft dough forms - about 8 to 10 minutes. The dough should be tacky. 

Place the kneaded dough in an oiled bowl and allow it to bulk ferment in the refrigerator overnight. You can also do the standard room temperature rise. But I prefer to let it work overnight in the fridge. 

Soak the raisins overnight in rum, water, or juice. 

The next day, drain the raisins and add them to a food processor along with the walnuts, butter and cinnamon. Blend to a chunk consistency. I didn't make it too smooth. Taste and add sugar and some additional cinnamon, if you wish. 

Line a 9" springform or cake pan that is at least 2 inches deep with parchment paper. Lightly grease the parchment. 

On a lightly floured surface, divide the dough into 4 equal pieces. Cover and let rest for 10 minutes.  Roll out each piece to a 6" x 12" rectangle. 

With the long sides facing you, mark the top 5 inches of the rectangle. Scoop 1 1/2 to 2 tablespoons of filling onto that top section. Spread it evenly across the top leaving just the edges bare. 

Cut the uncovered dough into thin strips. 

Fold in the edges of the rectangle to keep the filling inside. Starting from the top with the filling, roll the dough towards the uncovered section with the strips. Place the log, seam side down in the prepared pan. Repeat with other pieces of dough.  

Cover the pan and allow the bread to proof until doubled and puffy. This could take about an hour or an hour and a half depending on the temperature of the room. 

About 20 minutes before, preheat oven to 350 F. 

When the dough is ready, gently brush the dough with the milk and place it in the oven. 

Bake for 30 minutes or until the top is golden brown. 

Cool in the pan until you can safely remove it to cool it on an oven rack. Then dig in. 

Notes

I adapted this from King Arthur's Filled Wool Roll. You can visit the page to see visuals on how to fill and roll up the dough.

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

 #BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.