# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour (400 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 2 1/4 tsp active dry yeast (1 packet/7 g)
04 - 1/2 tsp salt
05 - 3/4 cup warm milk (about 110°F/180 ml)
06 - 1/4 cup unsalted butter, melted (60 g)
07 - 1 large egg, room temperature
→ Filling
08 - 1/2 cup packed light brown sugar (100 g)
09 - 2 tsp ground cinnamon
10 - 1/4 cup unsalted butter, softened (60 g)
→ Icing
11 - 1 cup powdered sugar (120 g)
12 - 2 to 3 tbsp milk
13 - 1/2 tsp pure vanilla extract
# Directions:
01 - Combine warm milk, sugar, and yeast in a large bowl. Allow to sit for 5 to 10 minutes until frothy.
02 - Add melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft dough forms.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
04 - Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
05 - Punch down the dough and divide it into three equal portions. Roll each into a 12-inch (30 cm) circle.
06 - Place one dough circle on the baking sheet. Spread half the softened butter evenly, then sprinkle with half the cinnamon sugar mixture. Repeat with the second circle and remaining filling. Top with the third dough circle.
07 - Place a small glass at the center of the dough stack. Cut the dough into 16 equal strips radiating from the glass, avoiding cutting through the center. Twist each adjacent pair of strips twice away from each other and pinch the ends to form points. Remove the glass.
08 - Cover the shaped dough with a towel and let rise for 15 minutes.
09 - Bake for 22 to 25 minutes until golden brown.
10 - Allow to cool for 10 minutes. Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over the warm snowflake. Serve by pulling apart the sections.
