Afternoon treat

Christmas snowflake brioche

A snowflake-shaped brioche to share, with three discs of dough and two layers of sweet spread or jam.

Total time
220 min
Budget
Budget-friendly
Difficulty
Intermediate
Servings
8 people
Christmas brioche shaped into an eight-pointed snowflake
For Christmas, we suggest a snowflake-shaped brioche to share with your loved ones. Three stacked discs of dough, filled with sweet spread or jam, are cut into sixteen strips, then twisted in pairs to form eight branches. The muscovado sugar dough is kneaded in a stand mixer. Allow for both rising times before shaping and baking.

Prepare everything

Ingredients

8 pers.

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Brioche dough

Filling and shaping

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Hazelnut spread SignaturePoids - 210g
    Qty: 117,90 €
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Glazing and baking

Selection total 17,90 €

Step by step

Method

Follow each step in order.

Active preparation
50 min
Cooking
20 min
Resting
150 min

Brioche dough

  1. 1

    Rehydrate the yeast

    Add the yeast to the lukewarm milk and leave for 10 minutes. The mixture should become thick and foamy.

  2. 2

    Start kneading

    Pour the 400 g of flour, sugar, salt and milk-and-yeast mixture into the stand mixer bowl. Knead with the dough hook on a low speed until the dough comes away from the sides and forms a ball.

  3. 3

    Incorporate the eggs

    Add the eggs one at a time, then knead again for 5 minutes.

  4. 4

    Add the butter and knead

    Gradually add the softened butter in pieces. Then knead at a higher speed for a few minutes, until the dough is soft and elastic.

  5. 5

    Leave the dough to rise

    Place the dough in a clean bowl and cover with a cloth. Leave to rise for about 90 minutes in a warm place away from draughts, or in the switched-off oven.

Filling and shaping

  1. 6

    Divide the dough

    Press down on the dough to release the gas, then weigh it and divide it into three equal pieces.

  2. 7

    Stack the filled discs

    Shape each piece of dough into a ball, then roll each one into a disc 24 cm in diameter. Place the first disc on a baking tray lined with baking paper and spread with sweet spread or jam. Cover with the second disc, add the filling in the same way, then finish with the third disc. Neaten the edges.

  3. 8

    Cut the sixteen strips

    Place a small glass in the centre of the disc to mark the area that will remain intact. Cut the dough around the glass into quarters, then eighths and finally sixteen equal strips. Remove the glass.

  4. 9

    Shape the eight branches

    Take two neighbouring strips and twist each one outwards twice. On the third turn, join their ends, pinch them together and tuck them slightly underneath. Repeat with the remaining pairs to form eight branches.

  5. 10

    Leave the snowflake to rise

    Cover the brioche with a clean tea towel and leave to rise for about 30 minutes.

Glazing and baking

  1. 11

    Glaze the brioche

    Preheat the oven to 200 °C. Gently brush the brioche with beaten egg.

    200 °C
  2. 12

    Bake the brioche

    Bake at 200 °C for about 20 minutes, until the brioche is golden.

    200 °C
  3. 13

    Cool slightly and serve

    Leave the brioche to cool slightly before sharing. Allow about 20 minutes.

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