Sweet Custard Wool Bread

Break out your springform pan—we’re baking the most photo-worthy bread of the season, Sweet Custard Wool Bread. With a Custard Filling made irresistible with sweetened condensed milk, this incredibly fluffy, enriched yeast bread gets its rippled “wooly” appearance with a simple cut-and-roll technique. Save Recipe Print Sweet Custard Wool Bread   Makes 1 (8-inch) loaf […] The post Sweet Custard Wool Bread appeared first on Bake from Scratch.

Sweet Custard Wool Bread

Break out your springform pan—we’re baking the most photo-worthy bread of the season, Sweet Custard Wool Bread. With a Custard Filling made irresistible with sweetened condensed milk, this incredibly fluffy, enriched yeast bread gets its rippled “wooly” appearance with a simple cut-and-roll technique.

Sweet Custard Wool Bread
 
Makes 1 (8-inch) loaf
Ingredients
  • 2¼ to 2½ cups (286 to 318 grams) bread flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • 2 teaspoons (6 grams) instant yeast
  • ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
  • ¼ cup (60 grams) whole milk
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 1 tablespoon (19 grams) sweetened condensed milk
  • Milk Roux (recipe follows)
  • 2 large eggs (100 grams), room temperature and divided
  • Custard Filling (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (127 grams) flour, sugar, salt, and yeast at medium-low speed just until combined.
  2. In a medium saucepan, combine ¼ cup (60 grams) water, whole milk, and butter. Cook over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture and condensed milk to flour mixture; beat at medium-low speed until combined, 30 seconds to 1 minute, stopping to scrape sides of bowl. Add Milk Roux and 1 egg (50 grams); beat until combined, 30 seconds to 1 minute. With mixer on low speed, gradually add 1¼ cups (159 grams) flour, beating just until combined.
  3. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, slightly tacky dough forms, 5 to 9 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Check dough using the windowpane test; see Note.) Turn out dough onto a clean surface, and gently shape into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Punch down dough; cover and let stand for 10 minutes. On a clean surface, divide dough into 5 portions (about 118 grams each). Roll each portion into a ball, pinching any seams closed if needed. Cover and let stand for 15 minutes.
  6. Generously spray an 8-inch light-colored metal springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  7. On a clean work surface, place 1 dough ball smooth side down, and roll into a 10x5-inch oval (about ⅛ inch thick). Starting about 5½ inches from one short end of oval, using a greased pizza cutter or sharp knife, cut remaining dough lengthwise into ⅛-inch-thick strands. (It will look like there is fringe on one side of oval.) Spread about 1 tablespoon (about 32 grams) Custard Filling onto solid side of dough, leaving a ¼- to ½-inch border around edge. Fold sides of oval ¼ to ½ inch over filling. Starting on short end opposite dough fringe, roll dough into a log shape. Place, seam side down, against edge of prepared pan. Repeat with remaining dough and remaining Custard Filling, placing dough logs end to end around edge of pan. (Gently push previous logs over to create room for new logs, if needed). Cover and let rise in a warm draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when poked, 40 minutes to 1 hour.
  8. Preheat oven to 350°F (180°C).
  9. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top of dough with egg wash.
  10. Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 24 to 30 minutes, rotating pan halfway and loosely covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using a sharp knife or small offset spatula, carefully loosen edges of bread from pan. Remove sides of pan; let cool completely on pan base on a wire rack before serving.
Notes
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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Milk Roux
 
Makes about ¼ cup
Ingredients
  • ¼ cup (60 grams) whole milk
  • 1½ tablespoons (12 grams) bread flour
Instructions
  1. In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 149°F (65°C). Transfer to a small bowl, and let cool completely before using.
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Custard Filling
 
Makes about ⅓ cup
Ingredients
  • 6 tablespoons (90 grams) whole milk
  • 5 tablespoons (100 grams) sweetened condensed milk, divided
  • 2 large egg yolks (37 grams), room temperature
  • 1 tablespoon (8 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 1 tablespoon (14 grams) unsalted butter, softened
  • ¼ teaspoon (1.5 grams) vanilla bean paste
Instructions
  1. Place a fine-mesh sieve in a medium heatproof bowl.
  2. In a small saucepan, whisk together whole milk and 2½ tablespoons (50 grams) condensed milk. Cook over medium heat, stirring frequently, until steaming. (Do not boil.)
  3. In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 2½ tablespoons (50 grams) condensed milk. Gradually whisk warm milk mixture into egg yolk mixture. Return mixture to saucepan. Cook over medium heat, whisking frequently, until very thick and mixture no longer tastes starchy, 3 to 5 minutes. (Mixture will resemble very thick pudding; watch carefully since timing may vary depending on stovetop.)
  4. Strain custard through prepared sieve into bowl. Whisk in butter and vanilla bean paste until well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, 1 to 2 hours or up to overnight. Stir until smooth before using.
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The post Sweet Custard Wool Bread appeared first on Bake from Scratch.