Chocolate Snowflake Bread
This show-stopping tear and share chocolate filled milk bread is great fun to make! Make one large one for a big family get together or two medium ones, perfect for an eat one, gift one scenario.
RECIPE NOTES: You might think the first step to making the dough is absolutely bonkers but making a ‘yudane’ bread improver is really worth it (and it is not much extra work or dishes) - it helps achieve a soft, fluffy texture and makes the baked bread keep fresher for longer. Do not be tempted to add any extra flour even if the dough feels a really sticky at first (otherwise the buns may be dry once baked). You can check whether the dough is elastic enough by doing the ‘windowpane test’ by taking a small portion of dough and stretch it into a square with your fingers. The dough should stick together and appear mostly transparent, like a window. If the dough breaks very quickly, the gluten strands are too weak and more kneading is needed.
View the dough making clip here:
Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos
View the assembly clip here:
Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos
Enough for one large snowflake shaped bread or 2 medium snowflake breads - 18 portions
BREAD IMPROVER
flour (high grade/bread), 50g (80ml or 1/3 cup)
boiling water, 50g (50ml - just under 1/4 cup)
MAIN DOUGH INGREDIENTS
butter (unsalted), 50g
milk (full fat), 250g (250ml or 1 cup)
instant dry yeast, 8g (10ml or 2 teaspoons)
egg, 1
flour (high grade/bread), 450g (750ml or 3 cups)
sugar (caster), 100g (125ml or 1/2 cup)
salt (fine), 2.5ml (½ teaspoon)
CHOCOLATE FILLING
dark chocolate (50% - 70%), 125g
butter (unsalted), 100g
icing sugar, 20g (30ml or 2 tablespoons)
cocoa powder, 15g (30ml or 2 tablespoons)
EGG WASH
egg, 1
1. To make the dough, place the first measurement of flour (50g or 1/3 cup) in a medium heatproof bowl then add the boiling water - stir using a spoon to combine (it will be a stiff dough mixture). Set aside until needed.
2. Place the butter (roughly chopped, to make it melt faster) and milk in a medium heatproof bowl (or saucepan) and heat in the microwave (or on the stove) until all the butter has melted and the mixture feels warm. You want this mixture warm but not hot (or it will kill the yeast - if it feels really hot, leave it for a bit to cool to a warm temperature - around 30 - 40°C if you have a thermometer).
3. Place the yeast in a large mixing bowl (I use a free-standing mixer for ease). Add the lukewarm butter and milk mixture followed by the egg then stir a little with a spoon or whisk to dissolve the yeast.
4. Add the flour, caster sugar and salt on top.
5. Mix together using a free-standing electric mixer fitted with a dough hook (slow speed) or by hand for a couple of minutes until the mixture comes together in a sticky dough.
6. Turn the dough out onto a clean work surface and knead the dough by hand for a couple of minutes.
7. Once the dough feels elastic, form it into a ball and place it back into the mixing bowl. Cover with a clean tea towel.
8. Leave the dough to prove at room temperature (or in a warm spot) until double in size (it takes a few of hours - about 3 - 4 hours depending on the weather).
9. Once the dough has doubled in size, prepare the chocolate filling by melting the chocolate and butter in a medium heatproof bowl in the microwave (short bursts, stirring in-between) or on a bain-marie on the stove. Once all the chocolate and butter has melted, add the icing sugar and cocoa powder (sieved) then mix until smooth. Set aside to cool slightly.
10. Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces (if you are making one large snowflake) or into 8 equal pieces (if you are making 2 medium snowflake breads).
11. Roll the pieces of dough out into thin circles (to a thickness of about 3 - 5 mm).
12. Place the first circle on a baking tray lined with baking paper.
13. Spread the chocolate filling over the first circle (leaving a slight border).
14. Place a second rolled out dough circle on top.
15. Spread the second dough circle with the chocolate filling then place a third rolled out dough piece on top.
16. Repeat spreading the dough with the chocolate filling then place the fourth (final) dough circle on top (repeat these steps using the remaining four dough pieces if you are making two medium breads). You should end up with 3 layers of chocolate filling between four layers of dough.
17. In the center of the layered dough, mark a round shape (using a cookie cutter or round glass or bowl to make a slight indentation).
18. Using a sharp knife or a dough cutter, quarter the layered dough (leaving the central round part untouched).
19. Divide each quarter in half.
20. Divide each piece again (you should end up with 16 pieces).
21. Take two adjacent pieces of dough and twist them 3 times outwards in the opposite direction.
22. Firmly pinch the ends together.
23. Repeat using all the dough strips.
24. Leave the snowflake on the tray in a warmish spot to prove for approximately 1 hour.
25. When the snowflake dough has proved, preheat the oven to 180°C (160°C fan).
26. Once proved, brush the top of the proved dough with egg wash (whisk the egg in a small bowl using a fork) then bake until golden brown (about 15-20 minutes).
27. Once baked, remove the bread from the oven and leave to cool slightly before dusting with a little icing sugar.
