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Cooking + Entertaining

Pain brioche ball of wool: the recipe for the soft and original leavened product

Pain brioche ball of wool: the recipe for the soft and original leavened product


The pain brioche ball of wool or wool roll bread it is a very soft brioche with an appearance similar to that of a ball of wool, ideal for breakfast and the snack. A soft and irresistible bread with a neutral flavour, which we have made in a sweet version, also adding it to the dough raisins And cinnamon. To prepare it you will need Flour, milk, dry brewer’s yeast, condensed milk, egg And melted butter. Once risen, the dough will be divided into 2 parts, rolled out and sprinkled with Brown sugar, caster sugar, cinnamon And raisins. Once the brioche has the appearance of a roll, making thin cuts on the unfilled part, it will be cooked in the oven for about half an hour. Enjoy it as is or sprinkled with powdered sugar.

How to prepare pain brioche ball of wool

Pour the milk into the bowl then add the condensed milk and the dry brewer’s yeast. Mix with the whisk.

Add and incorporate the melted butter and egg. Then add the flour, salt and knead with your hands until you obtain a smooth and compact dough. Let it rise for 2 hours.

Divide the dough in two. Roll it out with a rolling pin and brush the butter on one half. Sprinkle brown sugar, cinnamon, white sugar and raisins over the greased half.

Make very thin cuts on the dry side of the dough and roll. Repeat the operation with the other half to obtain the second loaf of bread.

Place them both in the rectangular mold and moisten them with milk.

Cook in a static oven at 180°C for 30 minutes.

Moisten the bread with melted butter before serving.


You can store the pain brioche ball of wool for Three days under a glass bell.

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