Prep time: 0:30 hours (plus 2 hours proofing) / Cooking time: 0:25 hours / Serves 8-10
Ingredients
170ml milk, warmed
2 teaspoons fresh dried yeast
1/4 cup caster sugar
50g melted butter + 75g softened butter
1 Otaika Valley Free Range Egg yolk, beaten
1 teaspoon vanilla extract
3 cups high-grade flour
1 tablespoon + 1 tablespoon ground cinnamon
1 teaspoon salt
1 cup brown sugar
½ cup icing sugar
SHORT ON TIME, BUT WANT TO IMPRESS?
Instead of brioche dough, use sheets of puff pastry to recreate this delicious afternoon tea or dessert in under 30 minutes!
Directions
In a small jug, stir together the warmed milk, yeast and 2 tablespoons of caster sugar. Leave to sit for 5 minutes or until foamy. In the bowl of a stand mixer (or large mixing bowl if making by hand) combine the yeast mixture, remaining caster sugar, melted butter, egg and vanilla. Attach the dough hook and mix on low for 30 seconds to combine.
Once mixed, add the flour, 1 tablespoon of cinnamon and salt. Mix on low to medium speed until a soft dough forms, then increase to high speed and knead for 5-10 minutes or until the dough is soft and stretchy. Transfer to a greased bowl and cover with a tea towel and leave to proof in a warm space until doubled in size.
In a bowl, beat together the remaining butter and cinnamon with the brown sugar until smooth. Once the dough has doubled in size, knock back by punching the dough, then cut into four even pieces. Roll each into an even-sized circular shape around ½ cm in thickness.
Spread the filling evenly over three of the four rounds, then stack on top of each other and top with the un-iced round. Use a large plate or bowl and knife to trim the edges, then use a small ramekin or bowl to mark a small round in the centre. Transfer onto a lined baking tray.
Make 16 equal cuts into the dough, without cutting past the centre circle. Take two pieces of dough, twist away from each other 2-3 times, then pinch at the ends to seal. Repeat until each piece is twisted.
Cover and leave to proof for a final 30 minutes and preheat your oven to 180°C fan bake. Brush the snowflake with additional beaten egg if desired, then bake for 20-25 minutes, or until golden in colour. Mix the icing sugar with water until smooth, then drizzle over the warm snowflake. Best served warm, on the same day it is baked!
Recipe courtesy of Rhiannon Baldock, @inrhispantry