This wool bread with red bean paste is a stunning, soft, and fluffy bread that looks like strands of wool when baked. Each roll is filled with sweet red bean paste, creating a perfect balance of slightly sweet and pillowy bread with a creamy filling. It’s a beautiful centerpiece bread that’s surprisingly approachable to make at home.

Why You’ll Love This Recipe

The bread turns out incredibly soft and fluffy.
The wool-like pattern makes it visually stunning and unique.
A perfect treat for afternoon tea or as a sweet breakfast bread.
Customizable with different fillings like custard, chocolate, or fruit jams.
Uses basic pantry ingredients with a professional-looking result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup warm milk (95-105°F; about 118 mL)
½ teaspoon active dry yeast
2½ cups all-purpose flour, spooned and leveled (about 325 g)
3 tablespoons granulated sugar
1 teaspoon Kosher salt
6½ tablespoons boiling hot water (about 95 mL)
2 tablespoons unsalted butter, softened
1 cup red bean paste, homemade or store-bought (about 10-12 oz)
2 tablespoons milk, or 1 beaten egg (for brushing)

Directions

Sprinkle the yeast over the warm milk, stir, and let it dissolve and activate.
In a mixing bowl, combine flour, sugar, and salt. Slowly drizzle in the boiling hot water while mixing with a dough hook or fork. Let the mixture cool until warm to the touch.
Add the milk with dissolved yeast into the flour mixture. Mix on medium-low speed until the dough comes together, about 2-3 minutes.
Add the softened butter and knead on medium-high speed until the dough is elastic and passes the windowpane test, about 10-15 minutes. Shape into a ball, cover, and let it proof in a warm area for 45-60 minutes, or until doubled in size.
Punch down the dough, fold it back into shape, then divide into 5 equal pieces. Roll each piece into a ball and let rest for 3-5 minutes.
Line an 8-inch round cake pan with parchment paper and grease the sides.
Roll one dough ball into an oblong shape (8-10 inches long, 4-5 inches wide, ⅛ inch thick). Make thin vertical cuts along the top half of the dough.
Place 2-3 tablespoons of red bean paste in the bottom half, fold the sides in, and roll into a log. Repeat with remaining dough balls.
Arrange shaped rolls into the cake pan. Cover and proof for another 45-60 minutes, or until nearly doubled.
Preheat oven to 350°F. Brush tops with milk or beaten egg wash.
Bake for 25-30 minutes, until golden brown and internal temperature reaches 190°F.
Let cool for 5 minutes, then remove from the pan and allow to cool slightly before serving.

Servings and timing

Servings: 8-10 slices
Prep time: 30 minutes
Proofing time: 1 hour 30 minutes to 2 hours
Baking time: 25-30 minutes
Total time: About 2 hours 30 minutes

Variations

Use custard cream, Nutella, or jam instead of red bean paste.
Add sesame seeds or sliced almonds on top before baking.
Make savory wool bread by filling with cheese, garlic butter, or herbs.
Use whole wheat flour for a nuttier flavor and healthier version.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly and refrigerate for up to 5 days.
Freeze for up to 2 months; thaw at room temperature before reheating.
Reheat in the oven at 300°F for 8-10 minutes or microwave for 15-20 seconds until warm.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first proofing. Let it come to room temperature before shaping and proceeding.

What if I don’t have red bean paste?

You can substitute with custard, chocolate spread, or fruit preserves.

How do I know if my dough has proofed enough?

The dough should double in size and spring back slowly when poked with a finger.

Can I use instant yeast instead of active dry yeast?

Yes, you can use the same amount. Skip dissolving it in milk and add it directly to the flour mixture.

Do I need a stand mixer for this recipe?

No, you can knead by hand, but it will take longer (about 20 minutes).

Why do we use boiling water in the dough?

The hot water partially cooks the flour, making the bread extra soft and fluffy.

Can I make mini versions instead of one big loaf?

Yes, you can shape smaller rolls and bake them on a lined baking tray. Reduce baking time to 15-18 minutes.

How can I get the wool-like strands perfect?

Make sure to cut the dough evenly and roll gently to avoid squashing the cuts.

Can I brush with milk instead of egg wash?

Yes, milk works well for a soft golden top, while egg wash gives a shinier finish.

Is this bread sweet or savory?

It is mildly sweet, mostly from the filling. The bread itself is soft and neutral.

Conclusion

Wool bread with red bean paste is both eye-catching and delicious, making it an ideal recipe for gatherings or a special weekend bake. With its delicate strands, pillowy texture, and flavorful filling, it’s sure to impress anyone who tries it. Whether you follow the traditional red bean version or experiment with different fillings, this bread is a showstopper you’ll want to bake again and again.

Ezabella