Wool Roll Bread With Blueberry & Cream Cheese
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 2 hours rising time
Cooking time: 45 minutes
Serves: 8
- 20g/0.7ozs. or 1/6 cup flour
- 1/2 cup/125ml/4flozs. water
- 1 teaspoon salt
- 1 egg
- 30g/1oz butter, soft
- 45g/1.6ozs. sugar
- 1/2 cup/125ml/4flozs. water
- 1/2 teaspoon royal blue food gel colouring
- 380g/13.4ozs. bread or plain flour
- 2.5 teaspoons instant dried yeast
- 90g/3ozs. cream cheese, softened
- 2 teaspoons sugar
- 180g/6ozs. blueberry jam
- Beaten egg to glaze
Step 1 - Grease and line the base of a 22cm/8.6 inch round springform tin.
Step 2 - Make the tangzhong roux first. Whisk the first measurement of flour with the water and heat gently in a small saucepan until it becomes a thick, smooth roux. Remove from heat when it becomes 65C/149F. Whisk in the salt, egg, butter, sugar, water and blue colouring until combined.
Step 3 - Place this mixture into the bowl of an electric mixer fitted with a dough hook. Add the flour and yeast and mix with a spatula to combine-it will look shaggy but that will be fine. Knead with the dough hook until you get the window pane effect where it can be gently pulled apart with floured hands without it breaking. This may take from 10-15 minutes.
Thermomix directions: place the first measurement of flour and water in the bowl on speed #5 10 seconds until smooth. Then heat to 65C on speed 2 for 3 minutes. Then add the salt, egg, butter, sugar, water and blue colouring and set to speed 5, 30 seconds. Add flour and yeast and set to knead function for 10 minutes. The dough is ready when you get the window pane effect where it can be gently pulled apart with floured hands without it breaking. You can also put it in for another few minutes if it hasn't reached this stage.
Step 4 - Place the dough in a greased bowl and roll into a ball so that there are no cracks on top. Cover and allow to rise for an hour or until doubled in size. Mix the cream cheese and sugar together and have this and the jam ready.
Step 5 - Punch down the dough and cut into 5 equal pieces. Roll out one piece into a long oval shape (not too wide, around 10cm or 4 inches is good) and then using a pizza cutter, cut strips starting two thirds along the oval.
Step 6 - On the uncut side spread the cream cheese and then the jam and then roll it up starting on this side. You will get a log with the stripes on top. Place into the prepared tin and repeat with the others. Sometimes you may need to trim the ends off if they aren't neat (cook's treat!). Snuggle them in together.
Step 7 - Cover and allow to rise for an hour in a warm place. Preheat oven to 170C/340F. Brush bread with egg wash and bake for 30-40 minutes covering it with foil at the 25 minute mark if it starts browning too much (browning is fine in bread but you may want it less brown to keep the blue colour). Cool in tin for 5 minutes and then remove the collar and cool on a baking rack. Serve with extra jam and butter if preferred.