Snowflake Cinnamon Bread

What do I need?

• 3 cups plain flour (divided)
• 1/4 cup cornflour
• 1 tbsp ground flaxseeds
• 2 tsp instant yeast (not active dry)
• 3 tbsp sugar
• 1 tsp salt
• 1 1/4 cup lukewarm full cream milk
• 1 tsp vanilla extract
• 4 tbsp butter, softened
• Icing sugar for dusting

For the cinnamon filling:

• 4 tbsp full cream milk
• 1/2 cup sugar
• 3 tbsp cinnamon

How do I make it?

1. In a large bowl, whisk together 2 cups of the flour, cornflour, flaxseeds, instant yeast, sugar, and salt. Add the lukewarm milk, vanilla, and softened butter. Mix well with a sturdy spoon until no dry ingredients are visible. Gradually add the remaining flour, 1/2 cup at a time, until you have a dough that is soft and slightly sticky but doesn’t stick to your fingers.
2. Turn the dough onto a lightly floured surface and knead for about 2 minutes until the dough is smooth. Place the dough into a lightly oiled bowl, cover, and let it rest for one hour, or until the dough doubles in size.
3. In a small bowl, whisk together the sugar and cinnamon. Set aside the milk for brushing.
4. Preheat your oven to 190°C. Line a baking sheet with baking paper and set aside.
5. After the dough has risen, divide it into four equal pieces. Roll each piece into a ball on a clean surface. Roll one dough ball into a 25-centimetre disc, being careful not to tear the dough. Place the disc on the paper-lined baking sheet.
6. Brush the disc with a little milk, leaving a 0.5-centimetre edge, and sprinkle 1/3 of the cinnamon sugar mixture over it. Repeat the rolling, brushing, and sprinkling process with the remaining pieces of dough, placing each layer on top of the previous one and pressing gently to remove air pockets.
7. Roll out the final piece of dough and place it on top. Gently press to remove air pockets and seal the edges. Use the bottom of a 5-centimetre diameter drinking glass to make an impression in the centre of the dough stack. Remove the glass.
8. Using a sharp knife, cut the dough from the edge up to the centre impression into 16 equal sections. Twist each pair of sections in opposite directions three times and pinch the ends together to form a point. Repeat to form 8 points on your snowflake.
9. Cover the shaped dough loosely with plastic wrap and let it rise for 30 minutes.
10. Brush the exposed dough (not the cinnamon layers) with a little milk. Bake for 25 minutes, or until golden brown.
11. Let cool for 10 minutes before serving, then sprinkle icing sugar on top and enjoy!