Raisin Wool Roll Bread with Condensed Milk
From the MolalaCook kitchen · 烘焙手記
Raisin Wool Roll Bread with Condensed Milk
煉奶提子毛線球麵包
Five rolls of milk dough bake into one pull-apart loaf.
▶ Watch the recipe
Before you begin
Thin cuts in half of each dough piece make the wool-like strands, with soaked raisins tucked inside. Drain the soaked raisins so excess liquid does not make the dough slippery when shaping.
Method 做法
Knead the enriched dough
Mix the flour, sugar, yeast, salt, egg, milk and condensed milk. Knead until the dough begins to look smooth, then work in the softened butter and continue kneading until smooth and elastic.
See this stage at 3:10 →
Let rise and divide
Cover and leave at room temperature for about an hour, until roughly doubled. Press out the larger air bubbles, divide evenly into five and shape each piece into a ball. Cover and rest for 15 minutes.
Cut the fringe
Roll each ball into an oblong. Cut one half into many narrow parallel strips, leaving the other half intact. Place drained raisins on the intact half. Roll from the filling toward the fringe so the strands wrap around the outside.
See this stage at 6:15 →
Proof and bake
Arrange the five rolls around the inside of an 8-inch round pan. Cover and let rise for about an hour. Brush the tops gently with milk and bake in a preheated oven at 170°C (338°F) for about 20 minutes. Unmould and cool.
See this stage at 8:15 →
Watch & bake along
Raisin Wool Roll Bread with Condensed Milk
✦How far should I cut the fringe?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
For dividing and handling the enriched dough.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
