Wool roll bread with raspberry lemon cream cheese filling

Add the water and milk to a pot, then the bread flour for the tangzhong.

Whisk until smooth and cook over low heat until it forms a thick pudding-like paste that leaves lines in the bottom of the pot.

Transfer the hot tangzhong straight into the mixing bowl.

Add the cold whole milk, the egg, the room-temperature butter, the yeast, the salt and the sugar.

Add the bread flour on top of the other ingredients.

Knead with a dough hook about seven to eight minutes until smooth and shiny; the dough stays sticky, so scrape it down and do not add extra flour.

Transfer to another bowl, cover, and let rise about an hour until visibly puffy and a poked indent slowly fills back in.

Turn the dough onto a lightly floured surface and divide into four even pieces, about 170 grams each, by halving and halving again.

Pre-shape each piece into a ball: deflate, gather the edges into one seam, pinch shut and turn seam side down.

Cover with the bowl and rest 10 minutes so the gluten relaxes.

For the filling, mix the soft cream cheese with the sugar, a pinch of salt and the zest of two lemons until smooth.

Stir in the lightly crushed freeze-dried raspberries and the flour.

Pat each piece of dough into a rectangle and give it a quick roll; set aside to rest while rolling the others.

Roll each piece to a rectangle about 12 by 6 inches.

Line a 9-inch springform (or a 9-inch cake pan at least two inches deep) with a parchment round and spray the bottom and sides.

Spread a quarter of the filling over the top part of each rectangle with a small offset spatula, leaving a small border at the top and sides and the bottom of the dough bare.

Cut the bare portion into thin strips, an eighth to a quarter inch wide, all the way through.

Fold the side edges over to seal in the filling and press them flat.

Roll up from the top, keeping the ends even, so the cut strips wrap the outside.

Place seam side down in the pan, squeezed to fill a quarter of the circle; repeat with the remaining three pieces and arrange into a seamless round.

Let rise another hour or so until puffy, then bake.

Bake until golden brown and at least 190F in the center on a digital thermometer; the top was brushed with milk.

Cool until it can be handled, then remove the sides of the springform pan.