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A new holiday tradition began last year on winter solstice here at Le Papillon with Norman and Nelle.
Inspired by the 2024 edition of The Great British Baking Show/GBBO’s holiday episode in which the bakers were tasked with a technical challenge of making Snowflake Bread, I gave it a try.
There’s something convivial and cozy about tear-and-share breads. Whether savory or sweet, the simplicity of serving ourselves, sharing similar bites with others who have gathered, and knowing more bites still wait to be enjoyed should we want a nibble more, is sustenance ideal for snuggling in on the longest night of the year.
The Snowflake, sometimes called the Star Bread, is layered with a cinnamon and brown sugar filling. The bread is simple even though its appearance is grand with twists and turns that create the effect of a symmetrical snowflake.
However, don’t be deterred by what appears difficult as it is truly quite easy to construct with the instructions as your guide. This was my first attempt having adapted a couple of recipes, and it turned out far better than I imagined.
In hindsight, I attribute my success to my sous chefs who are my pups, and especially to Norman. You will see him below in one of the photographs next to the finished bread having just topped it with powdered sugar. Nelle is in front of him, but was partially out of the frame, so I spotlighted him. He loved being in the kitchen in his later years and taught Nelle that it was a delicious place to be. Our last Christmas all together, us three, was deeply treasured last year, and you can read more about it here.
I took all of these photos and many videos last year on the 21st of December (IG will have a few videos), not knowing that in a week’s time, our (N, N, and mine) lives would be forever changed. And so, this tradition, the Snowflake Bread, has become our winter solstice ritual because Norman really was and forever will be the star, the guiding light in so many ways, of our family.
Oscar and Nelle had the most wonderful brother a pup could ever ask for having Norman as their calm, steady, loving companion, and we miss him everyday. I tucked these images into their own file, told myself I’d post them to share this oh-so-delicious recipe, and then life happened. But serendipitously, as I began planning my baking for this weekend, I went searching for a photo of this bread that I fondly remember savoring last year in the company of my pups, complete with snow falling outside, and discovered I had a file all ready to go and waiting to be shared with you.
So here is a recipe, a special, yet oh so simple recipe to salute the winter solstice, a time of reflection, renewal, and letting go, but never forgetting, of honoring endings-wanted and also unwanted, along with a promise to hold on to what nourishes us so that we can step forth into what is waiting to become. And today, I look forward to stepping back into the kitchen to again make this absolutely hard-to-stop-after-one-serving sweet treat, and Nelle will be with me, and we will remember our sweet gentleman Norman.
May you, as well, whomever or whatever you are missing this time of year on the winter solstice, give yourself time to embrace a ritual that reminds you of all that you shared, and hold their memory dear. Sending you love from our family to yours.
Cinnamon Snowflake/Star Pull-Apart Bread
Ingredients
Bread
- 200 ml whole milk (nearly 1 cup)
- 1 1/2 tbsp unsalted butter (1 ounce)
- 2 1/4 tsp instant yeast (1/4 oz)
- 1 tsp vanilla extract (alternative: fiori di Sicilia)
- 16 ounces bread flour (2 cups)
- 2.5 ounces granulated sugar (1/3 cup)
- 1/4 tsp fleur de sel
- 2 large egg yolks (keep the egg whites for egg wash on the dough before putting in the oven)
Filling
- 6 Tbsp unsalted butter (room temperature)
- 1/3 cup brown sugar
- 1 Tbsp ground cinnamon
Finishing just prior to serving
- 1-2 Tbsp powdered sugar
- 1 tsp ground cinnamon
Instructions
Bread
- Pour the milk into a small saucepan and bring it to a warm temperature. Add the butter while the milk is heating up. Once the butter has melted and the milk is warm to the touch (not hot), remove from the heat and add the yeast. Stir in the yeast until combine, then set aside for 10 minutes until the milk/yeast mixture begins to froth.
- While waiting for the yeast to activate in the milk mixture, in a mixing bowl, combine the flour, granulated sugar, and salt. Create a well in the middle of the dry ingredients. To the well, add the yeast mixture, the egg yolks, and vanilla. Mix all ingredients until they are combined.
- Knead for about 10 minutes until the dough is soft and smooth. If the dough is too dry, add a bit more warm milk and knead until smooth.
- Find a large mixing bowl and butter the entire interior of the bowl to make sure the dough won't stick once it rises. Place the dough into the bowl, cover and set in a warm place (@80 degrees Fahrenheit) until it doubles in size (about 1-2 hours).
- Punch down the dough after the first rise, then roll into a ball, dividing into four equal quadrants (these will be the four layers).
- On a floured surface, roll out one at a time each of the four pieces of dough into round 12" in diameter thin layers. I use a dinner plate, set it on top of the rolled-out dough, and, with a paring knife, cut around the edge of the plate, removing the excess dough.
Filling
- While the dough is rising, melt the butter in a small/medium mixing bowl. Once melted, remove from the heat and mix it with the cinnamon and brown sugar in a small/medium mixing bowl. Set aside.
Constructing the Snowflake/Star
- On a large baking sheet (full or half baking sheet), lined with parchment, place the first rolled out circle of dough on the parchment. Spread a third of the filling on the dough. Now, place the second layer of dough and repeat – spreading 1/3 of the filling on top of the second layer. Place the third layer of dough and spread the remaining filling (the remaining 1/3) onto the dough. Place the final circle of dough on top to cover up the filling.
- Before you begin cutting the strands, remember the only thing you are cutting are straight lines from the outer edge to near the center (not to the precise center). There will be no circle cut out in the middle. I share this because you will need to place a small cup (about 2-3" in diameter) or biscuit cutter in the center, but DO NOT press down. It is just placed there to give you your center mark – gently mark a ring around the biscuit/cup in the center so you can evenly cut from the edge of the circle to the edge of the outer circle to create the strands.
- First, cut four quadrants (N, S, E, W) – straight lines from the edge of the outer circle you have marked to the edge of the outer circle of the dough. Next, cut into eighths and then cut into 16ths. You should see four small triangles within each quadrant with a dough center that is untouched.
- To create the twists: Take two strands that are side-by-side and twist away from each other two times. Then, bring the ends of these strands together to touch, pinching the ends together to form a point. Do this with all of the remaining strands. You will have eight total pairs when you are complete. When you finish, you should see your Snowflake/Star.
- One more rise is needed, so cover the Snowflake loosely with either a damp cloth or towel and place in a warm spot for about 30 minutes.
To Bake
- Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
- Whisk the two egg whites and brush over the surface of the bread.
- Bake for 20 minutes or until golden brown
- When the bread comes out of the oven, dust with powdered sugar and also a dusting of cinnamon.
- Place on a large platter, I use a large cutting board, set out for everyone to enjoy. Warm, right out of the oven, this bread is scrumptious, and it is also good when cool. You can heat it back up if desired. A perfect tear-and-share for the holidays or any winter occasion.
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Shannon, I loved seeing Norman again! He was always right by your side and looking up to you…and having that “calm, steady, loving” personality was what made him the little gentleman he was. I have been really missing my own little gentleman, Oliver, who passed in October of this year. I didn’t realize that Christmas time would bring his memory back so strongly. But we both have experienced that great love that will never go away. Such a lovely ritual, the baked snowflake bread! I felt that I could smell the cinnamon and bread baking while I read the recipe. Thank you for this loving share of your family at such a special time. Blessings to you and Nelle!
Sending you love and comfort as you hold in your heart Oliver. I am so sorry for your loss. What love we are most fortunate to have with our pups, and he you! Thank you for introducing us to him. 🐾❤️
Thank you for your words about Norman. Oh, he was a light in our family, and for me as well, seeing that photo, goodness, words are hard to grasp to describe how I felt and feel. Grateful I have it. 😌
Always appreciate your comments. Thank you for stopping by and wishing you a nourishing winter solstice of reflection, appreciation and renewal. xoxo
On your mark, get set, bake! Thank you for sharing all parts of this wonderful new tradition. Enjoy creating this delicious treat and I am sure Paul, Prue and Norman will be with you from afar!
Thank you very much Mary ☺️ GBBO is always full of inspiration!
What a yummy way to mark the shortest day of the year, the guiding light towards spring. And a lovely way to remember Norman. Here’s to a day filled with good food and reflection. x
Cheers to that Nicola! Thank you! xoxo May your winter solstice with Hamish and human loved ones be nourishing!
On this cold (yet sunny!) winter solstice day here in Montreal, this post and photo of Norman truly, truly warmed my heart and soul ❤️
May your winter solstice continue to be nourishing Dani. Your comment warmed my heart. Thank you! 🙂