Cinnamon Wool Roll Bread

Instructions

Prepare the tangzhong.

In a small saucepan add the flour and milk and place over medium-low heat. Cook stirring continuously until thickens. Let it cool slightly.

Prepare the dough.

In a medium bowl add yeast, 1 tsp (5g) sugar and 2/3 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl whisk together the flour, sugar and salt. Add the activated yeast, tangzhong, eggs, vanilla extract and melted butter. Start kneading it until smooth and it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.

Transfer the dough into an oiled bowl and cover with plastic wrap.

Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the butter cinnamon mixture.

In a small bowl combine butter with cinnamon and sugar. Set aside until ready to use.

Grease and line a 10-inch (25cm) springform pan with parchment paper.

How to shape the wool roll bread.

Divide the dough into 6 equal pieces (about 170g each). Shape each into a ball.

Roll each piece of dough lengthwise into a rectangle until about 12 inches (30cm) long.

Spread of butter cinnamon mixture over the top half of the rectangle.

Cut the bottom half into thin strips.

Fold the long edges of the rectangle and roll the dough into a log.

Place the log, seam-side down, into the bottom of the pan.

Repeat with the remaining dough.

Cover and let rise for 45 minutes.

Meanwhile, preheat the oven to 350F (180C).

Brush the bread with beaten egg.

Bake the wool roll bread for 25-30 minutes until golden brown.

Let it cool slightly before serving.

Bread