Description

This wool bread with red bean paste is a soft, fluffy, and visually stunning bread shaped into delicate strands that resemble wool. Filled with sweet red bean paste, this bread is the perfect balance of pillowy texture and creamy sweetness, making it ideal for afternoon tea, breakfast, or as a showstopping centerpiece for gatherings.

Ingredients

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)

Cook Mode Prevent your screen from going dark

Instructions

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. Let cool until warm to the touch.
Add the milk with dissolved yeast into the flour mixture. Mix until the dough comes together, 2-3 minutes.
Add the softened butter and knead until elastic and smooth, about 10-15 minutes. Shape into a ball, cover, and let rise for 45-60 minutes, until doubled.
Punch down the dough, divide into 5 equal pieces, and let rest for 3-5 minutes.
Line an 8-inch round cake pan with parchment and grease the sides.
Roll one dough ball into an oblong shape, cut thin vertical strips on the top half.
Place 2-3 tablespoons of red bean paste on the bottom half, fold the sides, and roll into a log. Repeat with remaining dough.
Arrange rolls in the cake pan, cover, and proof for 45-60 minutes until nearly doubled.
Preheat oven to 350°F. Brush tops with milk or beaten egg.
Bake 25-30 minutes until golden brown and internal temp reaches 190°F.
Cool for 5 minutes, remove from pan, and allow to cool slightly before serving.

Notes

Use different fillings like custard, chocolate, Nutella, or fruit jams.
Top with sesame seeds or almonds before baking.
Make savory versions with cheese, garlic butter, or herbs.
Dough can be refrigerated after the first rise for make-ahead prep.
Freeze baked bread for up to 2 months; reheat before serving.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Category: Bread
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 8g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg