Woll Roll Bread is a very easy to make in holidays. It is perfect sizzler for party also. This bread is famous in Easter also.
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 05:00
Ingredients of Woll Roll Bread
- For the dough:
- 1/3 cup lukewarm milk
- 1 1/2 tsp. active dry yeast
- 2 1/2 cups all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 100g heavy cream
- 1 medium egg
- For the filling:
- 2 tbsp. milk
- 2 tbsp. sugar
- 30g butter
- 100g ground hazelnuts
- some milk for brushing
How to Make Woll Roll Bread
- Mix the lukewarm milk with the dry yeast and let sit for about 5 minutes.
- Add the flour, sugar, salt, heavy cream, egg, and yeast milk to a large bowl and knead for about 10 minutes.
- Cover the bowl with a cotton cloth and let the dough rise for 2 hours.
- Add the milk, sugar, and butter to a pan and gently heat up on the stove until the butter has melted.
- Add the ground hazelnuts and mix everything until you get a thick paste. Remove from the heat and let cool down.
- Line an 8 inches springform tin with some baking parchment, grease and set aside.
- When the dough has doubled in size, transfer to a floured surface and divide into 5 equal pieces, shape into balls and covered for 10 minutes.
- Roll out to rectangles with 4×6 inches.
- Place 1/5 of the filling on the shorter side of the rectangle and cut several times into the dough opposite of the filling so it kind of looks like fringes.
- Roll up from the side where the filling is and place in the prepared springform tin and repeat with the remaining dough and filling.
- Place the rolled-up logs close to each other in a ring in the springform tin, cover with plastic wrap and let rise for 2 hours.
- Preheat the oven to 180°C. Brush the risen bread carefully with some milk and bake for 20 minutes until nicely browned on top.
- Take out of the oven and let cool down on a wire rack, then remove from the tin.
