Based on a Japanese milk bun recipe and assembled in different sections, this is called Wool Roll Bread because of the pattern that emerges when it has risen.
Add lukewarm milk and yeast to a small bowl, stir together and let it rest for 5 minutes to activate
In a separate large bowl (your mixer's bowl), add the bread flour, sea salt, sugar, egg, and whipping cream
Add the milk and yeast mixture to the bowl
Knead together or use a stand mixer with a dough hook until a consistent dough forms
Shape into a large round dough ball and place into a large bowl greased with vegetable oil
Cover the bowl with a lid or cling film and place it in a warm area until the dough is doubled in size (about 1 hour)
Shaping, filling and baking
Plump up the raisins by soaking them in some hot water and sherry (or leave out the sherry if you prefer) for 15 minutes or so, until they are nice and plump
Drain the raisins and put aside, ready to add to the filling
Grease a 20cm (8 inch) round pan with butter or non-stick cooking spray
Line the bottom of the pan with parchment paper
Transfer the dough onto a work surface and pat it down a bit
Cut the dough evenly into 5 pieces with a dough cutter or scraper
Roll and shape each piece into a ball, cover with cling film and set them aside for 15 minutes to rest
Using a rolling pin, roll out each piece of dough into an elongated shape, about 25cm (10in) long
Press the dough down around the edges to keep it from stretching back on itself
Cut thin strips (roughly the width of a strand of wool) into the dough along the top half of the rolled out dough (lengthwise), but keep the strips intact with the remaining part of the dough (if we had to pick the dough up, the strips would be dangling)
Sprinkle the plumped up raisins over the bottom third of the dough (the uncut part)
Fold 1cm (¼ inch) from three of the bottom edges of the dough, covering some of the raisin filling
Roll the dough over itself to form an oblong roll shape, starting from the bottom filled side, moving towards the dough strips on the opposite end - pinch the sides shut once rolled
Repeat the filling and rolling process with the other 4 pieces so you have a total of 5 dough rolls
Place dough rolls around the perimeter of the prepared pan
Cover the pan with cling film and rest in a warm area for 1 hour
Gently brush the dough with milk and bake for 25 minutes or until golden brown
Remove from oven and cool completely in the pan on a wire rack
Once cooled, loosen the edges of the bread from the pan with an offset spatula or palette knife and remove from the pan
Serve, tear apart and enjoy
Notes
Eat in torn chunks or slices, plain or toasted - and try your own fillings for even more tasty ways to enjoy this magical bread