{"id":310203,"date":"2025-11-22T03:18:19","date_gmt":"2025-11-22T03:18:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/is-it-a-flower-or-a-snowflake\/"},"modified":"2025-11-22T03:18:19","modified_gmt":"2025-11-22T03:18:19","slug":"is-it-a-flower-or-a-snowflake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=310203","title":{"rendered":"Is It A Flower Or A Snowflake?"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Either way, its a delicious and spectacular looking yeasted sweet bread that is far easier to make than it looks. Some people call it a pull-apart bread, but you can easily cut it, too, for a cleaner presentation.<\/p>\n

The original of this bread was filled with Nutella, which is lovely if you like chocolate and hazelnuts and sweet bread, and many do. I prefer cinnamon and sugar, so that’s how I made it. To keep the filling from being too dry, I also added a thin layer of cream cheese to each layer of dough, along with the brown sugar and spices.<\/p>\n

This is a great bread for a party, or for the holidays when you want to wow folks a bit. It can be made ahead and frozen, but if you do that, add the glaze after you have thawed and freshened the bread a bit in a warm oven. Let it cool almost to room temperature after warming it in a 325 degree F oven for 10-15 minutes. Than drizzle on the glaze and give it a few minutes to harden. Alternately, sift some powdered sugar over the warm bread…that gets the snowflake look going, but I think it looks most like a snowflake anyway!\u00a0<\/p>\n

Christmas Brioche
\nFlower or Snowflake<\/span><\/b><\/span><\/p>\n


Makes: 1 large Brioche Flower or Snowflake – can
\nbe shaped ahead and put in fridge overnight, baked in the morning<\/span>

Ingredients:<\/span><\/b><\/span><\/p>\n

For the sponge:<\/span><\/b><\/p>\n

1\/2 cup (2.25 ounces) bread flour or all-purpose
\n(I used\u00a0<\/span>all-purpose<\/span>\u00a0\u00a0)
<\/span>1 1\/4 teaspoons instant yeast
<\/span>1\/2 cup (4 ounces) whole milk, lukewarm (90 to
\n100 degrees F.)<\/span><\/p>\n


\n
For the dough:<\/span><\/b><\/span><\/p>\n

3 large eggs, slightly beaten<\/span>
3 cups (13.75 ounces) all-purpose flour (might need as much as 1\/4 cup more, depending on how liquid the dough is)<\/span>
3 tablespoons sugar<\/span>
1 1\/4 teaspoons sea salt<\/span>
1\/2 cup (4 ounces) unsalted butter, melted<\/span>
1-2 teaspoons milk, if necessary to form a
\nsmooth dough<\/span><\/p>\n

For the filling and glaze:<\/span><\/b>
soft cream cheese
brown sugar
<\/span>cinnamon<\/span><\/p>\n


1 tablespoon milk plus 1 tablespoon water for
\nglaze<\/span>
Icing (confectioner’s) sugar<\/span><\/span><\/p>\n

To make the sponge<\/span><\/b>, stir together the flour and yeast in a large bowl
\n(or the bowl of your stand mixer). Pour in the milk and whisk the ingredients
\ntogether until all of the flour is hydrated. Cover with plastic wrap and let it
\nferment for 30 to 45 minutes, or until the sponge rises and falls when you tap
\nthe bowl.<\/span><\/p>\n

To make the dough<\/span><\/b>, add the eggs to the sponge and whisk (or beat on
\nmedium speed with the paddle attachment) until smooth.\u00a0 In a separate
\nbowl, stir together the flour, sugar, and salt.\u00a0 Add this mixture to the
\nsponge and eggs and stir (or continue mixing with the paddle on low speed for
\nabout 2 minutes) until all of the ingredients are thoroughly incorporated. Let
\nthe dough rest for 5 minutes to begin to develop the gluten.\u00a0 Then mix in
\nthe melted butter by hand, using a wooden spoon or Danish dough whisk or with
\nthe mixer on medium speed using the dough hook. Add in a couple of teaspoons of
\nmilk if the dough is too dry.\u00a0<\/span><\/p>\n

Transfer the dough to the work surface and knead
\nfor about 8 to 10 minutes until the dough is soft and smooth.\u00a0 It
\nshouldn’t be too sticky too handle.<\/span><\/p>\n

Form the dough into a ball and place it in a
\nclean bowl.\u00a0 It doesn’t need to be oiled.\u00a0 The butter should keep the
\ndough from sticking to the bowl.\u00a0 Let the dough bulk ferment in a warm
\nplace (70- 75 degrees F.) for 1-2 hours, or until doubled in size.<\/span><\/p>\n

Meanwhile, cut out a circle of baking or
\ngreaseproof paper about 30 cm (12\u2033) in diameter. Place the paper on a baking
\nsheet.<\/span><\/p>\n

To shape the flower,\u00a0<\/span><\/b>once risen, turn the dough out onto a surface, knock
\nit back knead for 3-4 minutes. Divide the dough into 4 pieces and form each
\npiece into a ball.<\/span><\/p>\n

Roll a ball of dough out into a circle measuring
\nabout 25 cm (10\u2033) in diameter. The dough should be about 3-4 mm (1\/8\u2033) thick.<\/span><\/p>\n

Place the dough onto the baking paper and spread
\non a layer cream cheese (thin), followed by a thin layer of brown sugar and
\nsprinkle of cinnamon or of cake or pie spice, leaving a small gap at the edge.
\nDon\u2019t make the layer too thick but be sure to evenly cover the dough.<\/span><\/p>\n

Roll out a second ball of dough, place it on the
\nfirst layer and spread with the same combination as the first layer. Repeat
\nwith the third and fourth balls of dough but do NOT spread any filling on the
\nfinal layer.<\/span><\/p>\n

Cut the brioche into 16 segments but leave a
\nsmall (3 cm\/1\u00bd\u201d) area in the centre of the dough uncut (a spice cap is about
\nthe right size to cover the center…cut to it.<\/span><\/p>\n

Take a pair of adjacent segments. Lift and twist
\nthem away from each other through 180\u00b0. Lift and twist through 180\u00b0 again, then
\ntwist through 90\u00b0 so that the ends are vertical. Press the edges together
\nfirmly. Repeat this process for all pairs of segments.<\/span><\/p>\n

Place the brioche in a large plastic bag or
\ncover with lightly oiled film. Leave in a warm place for 1-2 hours to prove.<\/span><\/p>\n

Brush with the glaze then bake at 160\u00b0C\/320\u00b0F
\nfan oven, 180\u00b0C\/360\u00b0F conventional oven for 20-25 minutes.\u00a0\u00a0I
\nbaked it at 375 degrees F. for 15 minutes, then turned it down to 350 and baked
\nit another 5 minutes or so.<\/i><\/span><\/p>\n

Place the bread on a wire rack to cool. Once
\ncooled, dust lightly with icing sugar or drizzle with more of the glaze.\u00a0\u00a0<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Either way, its a delicious and spectacular looking yeasted sweet bread that is far easier to make than it looks. Some people call it a pull-apart bread, but you can easily cut it, too, for a cleaner presentation. The original of this bread was filled with Nutella, which is lovely if you like chocolate and […]<\/p>\n","protected":false},"author":1,"featured_media":310204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[2354,7166],"dealstore":[],"offerexpiration":[],"class_list":["post-310203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-flower","tag-snowflake"],"yoast_head":"\nIs It A Flower Or A Snowflake? - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=310203\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Is It A Flower Or A Snowflake? - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Either way, its a delicious and spectacular looking yeasted sweet bread that is far easier to make than it looks. Some people call it a pull-apart bread, but you can easily cut it, too, for a cleaner presentation. The original of this bread was filled with Nutella, which is lovely if you like chocolate and […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=310203\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-22T03:18:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/snowflakebread1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"352\" \/>\n\t<meta property=\"og:image:height\" content=\"396\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=310203#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=310203\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Is It A Flower Or A Snowflake?\",\"datePublished\":\"2025-11-22T03:18:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=310203\"},\"wordCount\":920,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=310203#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/11\/snowflakebread1.jpg\",\"keywords\":[\"Flower\",\"Snowflake\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=310203#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=310203\",\"url\":\"https:\/\/fivemor.com\/?p=310203\",\"name\":\"Is It A Flower Or A Snowflake? 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