Brioche Cinnamon Snowflake Christmas Bread
Servings: 10
Calories: 451kcal
This Brioche Cinnamon Snowflake Christmas Bread is similar to cinnamon rolls only in a pull-apart style. It's stunning to look at and perfect for Christmas morning breakfast or brunch!
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Ingredients
Brioche Dough
- 1½ teaspoons active dry yeast
- ⅓ cup (80ml) very warm milk (110°F)
- 2½ cups (325g) all purpose flour
- ½ cup (113g) butter, softened
- 3 large eggs
- 3 tablespoons granulated sugar
- ½ teaspoon salt
Cinnamon Sugar filling
- 4½ tablespoons butter, softened
- ⅓ cup (70g) granulated sugar
- ⅓ cup (60g) packed brown sugar
- 1 tablespoon cinnamon
Instructions
Brioche Dough
- Add yeast and warmed milk to a liquid measuring cup. Stir to combine, cover and let stand for 5 minutes. If it's not foamy looking your yeast is not active and you will need to buy new yeast.
- Add yeast mixture to the bowl of a stand mixer along with the flour, butter, eggs, sugar, and salt. Mix on low just until combined then switch to the hook attachment.
- Knead on low speed for 5-10 minutes or until the dough looks smooth and slightly glossy. The dough will be very sticky. Cover and let rise for 1 hour in a warm place. Transfer to a container and refrigerate the dough overnight.
Assembly of snowflake
- Line a large baking sheet or pizza pan with parchment paper; set aside.
- In a small bowl combine the sugar, brown sugar, and cinnamon for the filling; set aside.
- Divide the dough into 4 equal portions. On a lightly floured work surface roll one portion of dough to a 10-12 inch circle. (don't worry about it looking perfect! :) ) Place on the baking sheet. Spread with ⅓ of the softened butter and sprinkle with ⅓ of the sugar and cinnamon mixture.
- Roll out another portion of dough and place it on top of the sugar cinnamon filling. Spread with ⅓ of the butter and another ⅓ of the brown sugar cinnamon filling. Repeat once more. Roll out the last portion of dough and place on top.
- Place a small glass or jar with a 2½ inch opening in the center of the dough stack. Gently press the glass into the dough to leave a light imprint. Leaving the center intact, use a sharp knife or pizza cutter to cut the layered dough into quarters. Then cut each quarter into 4 equal parts creating a total of 16 sections.
- Take two sections of dough side by side and twist each section in the opposite direction. Twist each section 3 times and on the third time pinch the ends together to form a point. Preheat the oven to 350°F and let snowflake rise in a warm place for 20 minutes. Bake for 18-22 minutes or until lightly browned.
Notes
- The dough may be kept in the refrigerator for up to 2 days before proceeding with the assembly.
- The snowflake may be made up to 1-2 days in advance and stored at room temperature covered very well.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition
Calories: 451kcal | Carbohydrates: 66g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 272mg | Potassium: 120mg | Fiber: 3g | Sugar: 20g | Vitamin A: 537IU | Calcium: 44mg | Iron: 3mg