Cinnamon Snowflake/Star Pull-Apart Bread
Inspired by GBBO's Holiday episode in 2024, this recipe was the technical challenge, and it is a keeper! Simple, stunning in its presentation, and delicious. The perfect holiday treat for sharing with others on those casual, cozy occasions with family and friends.
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.
