Snowflake Brioche

In the photo, I used a cinnamon, sugar, butter mixture as my filling but preserves work just as well. The filling for this is 100% your creativity. I used baker's measures so you'll need a scale.

• Difficulty: Medium
• Category: Breakfast, Dessert, Vegetarian
• Cuisine: American
• Cooking Method: Bake

Ingredients

• 500 g bread flour
• 45 g warm water
• 20 g instant yeast
• 13 g salt
• 63 g sugar
• 250 g eggs
• 250 g unsalted butter

Egg Wash

• 1 egg (well beaten)
• 2 tbsp water (mixed into egg)

Instructions

1. Mix yeast with warm water and allow to sit for 10min.
2. Add eggs, a little at a time, until well combined, then add the dry ingredients.
3. Mix to clean up, where the dough is cleaning itself from the sides of the mixer bowl. Then continue mixing to develop gluten for another 3-5 minutes.
4. Plasticize butter by hitting it while it's wrapped in plastic wrap, add butter in 3 stages. Switch from dough hook to paddle to completely incorporate butter then return to hook until cleanup stage and dough climbs hook.
5. Allow dough to ferment on the plastic wrap for 30 minutes then place in the fridge a minimum of 6 hours.
6. Remove from the fridge, cut in 4 equalish pieces, roll out first to the desired size, use a plate or something to guarantee equal sizes of each one and cut away the excess.
7. Place a rounded piece on a baking tray, cover with a thin layer of filling, roll out next and repeat. Top with (4th) layer, left plain.
8. Use cookie cutter or cup to indent center, don't cut through. From center cut into 4ths, then 8ths, then 16ths.
9. Take two 16ths and twist twice away from each other then push ends together. Once 8 petals are complete allow to rise under plastic for 2 hrs. Egg wash and bake at 375 for 35 minutes.