Wool Roll Chocolate Bread

This beautiful loaf of bread has a soft pull-apart texture with a richness that pairs perfectly with the semi-sweet chocolate inside.

Wool roll bread in a pan.

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.
4.34 from 15 votes
Prep Time 30 mins
Cook Time 25 mins
Rising Time 2 hrs 15 mins
Total Time 3 hrs 10 mins
Course Baking, Bread, Dessert
Servings 6
Calories 287 kcal

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 340˚F/170˚C 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
Keyword Chocolate, enriched bread, milk bread, wool bread, wool roll bread
Tried this recipe?Let us know how it was!

8 thoughts on “Wool Roll Chocolate Bread”

  1. Terri Timmerman

    5 stars
    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.

  2. 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. 😊

  3. 5 stars
    turned out amazing! such a wonderful dough to work with, i will be using this recipe forever & constantly trying different fillings

  4. Hi Emmy, is cream in this recipe is whipping cream? If it is regular or heavy cream is fine?

  5. Any ideas on how to substitute active dry yeast for instant yeast? It’s all I got right now. Thanks!

  6. 5 stars
    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!

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