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–+ servings
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.
4.48 from 19 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Course Baking, Bread, Dessert
Cuisine German
Servings 6
Calories 287 kcal

Equipment

  • oven
  • pastry scraper
  • 7" push pan or springform pan
  • parchment paper
Metric - US Customary

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
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