Christmas Snowflake Bread

5 from 3 votes

Christmas Snowflake Bread

Cinnamon Snowflake Bread is the perfect breakfast for Christmas Day. While sugar plums are dancing in the heads of your family, make this amazing bread for a memorable start of Christmas Day.

Prep Time15

Cook Time25

Dough Cycle1 50

Total Time2 30

Course: Bread

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Chula King

Ingredients

Dough

1 large egg, lightly beaten
¼ cup water (the egg plus the water should weigh 4 ounces, 114 grams)
½ teaspoon salt
2 Tablespoons (1 ounce, 29 grams) unsalted butter, room temperature
1 cup (8 ounces, 227 grams) sour cream (See Tip 1)
3 ½ Tablespoons (1.75 ounces, 50 grams) granulated sugar
3 ½ cups (17.5 ounces, 496 grams) all-purpose flour
2 ½ teaspoons (0.37 ounces, 11 grams) bread machine yeast
egg wash

Cinnamon Filling

½ cup (3.5 ounces, 100 grams) granulated sugar
2 teaspoons ground cinnamon
5 Tablespoons unsalted butter, melted

Glaze

2 cups (8 ounces) confectioners' sugar
2 Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3 to 4 Tablespoons milk

Instructions

Dough

Add the dough ingredients to the bread machine in the order listed. Select the dough cycle and start the machine. After five minutes of mixing, check the dough and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet. (See Tip 2)

Cinnamon Filling

Mix sugar and cinnamon together. Add melted butter; stir to combine.

Glaze

Beat confectioners' sugar, butter, milk, and vanilla extract until smooth. If necessary, add more milk or confectioners' sugar to achieve desired consistency.

Cinnamon Snowflake Bread

Preheat oven to 350°F. Invert a large baking sheet; line it with a silicone mat. Set aside.
When the dough cycle is finished, remove the dough and form into 4 balls, roughly 8 ounces each. On a lightly floured surface, roll one of the balls into a circle roughly 12-inches in diameter. Place on silicone lined baking sheet. Center 10-inch cake pan on dough and press down slightly to form an indentation of a 10-inch circle on the dough. (See Tips 3 and 4)
Spread ⅓ of the cinnamon filling inside the circle. Repeat with two more balls of dough and remaining cinnamon filling.
Roll the final ball of dough into a 12-inch circle and place it on top of the third cinnamon/sugar layer.
Place a small cup in the center of the dough. Starting about 1 inch from the edge of the cup, cut 4 equal slits in the dough. Then cut each of the wedges in half, resulting in 8 cuts. Starting about 1 inch from the cup or cookie cutter, cut each of the 8 wedges in half, resulting in 16 cuts.
Being very careful, pick two of the adjacent pieces, and twist them twice away from each other. Press to seal the edges. Repeat with the remaining 14 wedges.
Remove the cup from the center. Brush with egg wash.
Bake in a preheated 350°F oven for 20 to 25 minutes or until golden brown. (See Tip 5)
Remove bread from oven; transfer to wire rack. Drizzle glaze over warm cinnamon snowflake star bread. Serve warm if possible.
Yield: 12 servings.

Notes

I always use low-fat sour cream when making the dough.
If you make the dough the night before, coat a large bowl with oil. Place the dough in the bowl and cover with plastic wrap. The next morning, remove the dough about an hour before you want to make the snowflake bread to give it a chance to come to room temperature.
The dough tends to be a bit springy with it's being rolled out. Therefore, I'll roll it out into about a 6-inch circle and let it rest for about 5 minutes. Then, I'll roll it again into about an 8-inch circle and let it rest again before the final rolling.
Because the dough will be trimmed once the Lemon Curd Star Bread is assembled, the circles don't need to be perfect.
Once the bread is assembled, there is no need to let it rise. Just go ahead and pop it into the oven, the same way that you would a pizza.

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