• Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.

WOOL ROLL BREAD PREPARATION

• In a small sauce pan, bring the milk and heavy whipping cream to a warm temperature. It should feel nicely lukewarm. Then, whisk in the active dry yeast and let it set for 10min.
• In the bowl of your stand mixer, with the hook attachment on, mix together on the lowest setting the flour, sugar, egg and sea salt (about 1 minute). Then, add the milk/cream mixture and beat on medium for about 7 minutes. Your dough is ready once it does not stick to the sides of your bowl.
  

1ST RISE

• Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 1 hour, at room temperature, until double in size.
  

ASSEMBLY

• Once the dough has doubled, punch the dough down onto your Roul'Pat™ and divide the dough into 5 equal segments. (For example my dough weighted 24.70oz/700g, so I made five segments of 4.30oz/120g each).
• Roll each segment into a ball. Then take one ball and roll it into a small rectangle. Leaving 1/4 to 1/3 of the dough on top. Using your Cake Knife, slice your dough all the way down leaving a 1/4"/1cm gap in between. Spread 2 Tbsp of peanut butter and 1 Tbsp of the Strawberry Champagne Jam. Gently fold the sides and roll the dough all the way. Place it in your Flexipan® and repeat until you have used all your dough.
  

2ND RISE

• Once again, cover your dough with a plastic wrap and let it rise for another hour, at room temperature, until double in size.
  

BAKE!

• Preheat oven to 350F/180C.
• Brush your Wool Bread with a little bit of milk.
  
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 20min).
  

SYRUP

• While your Bread is baking in the oven, prepare the sirop. In a small sauce pan, heat on medium-low water and sugar. Once the the sugar has melted, remove from heat and set aside.
• Once your bread is out of the oven, let it cool down for about 10min. Then, transfer it onto your serving plate. Brush the sirop over (This is the secret to seal the flavors and freshness). Serve and Enjoy! Bon Appétit!