Thursday, December 25, 2014

Bread Baking Buddies:Brioche Snowflake

When I saw this incredible bread I knew I had to try it.  I haven't baked with the group Bread Baking Buddies for ages, but this bread was too good to pass.  Plus it is so festive!   It is not for the inexperienced bakers, the brioche is not a beginner bread and the rolling and chocolate spreading were not that simple.  However, the end result is so beautiful!  In Italian we say "anche l'occhio vuole la sua parte", which means that even the eye has to be pleased.

You can find all you need to know in Lien's blog, and the original recipe with photos here.

Waiting for the snowflake to bake to take a final photo.

Few things...
  • I rolled the sections really thin in order to be able to create a nice layering effect, and in retrospect I should have chilled the circles before spreading the nutella since they were quite soft (even after   softening the spread in the microwave). 
  • I cut the staked circles to have a perfect circle before the twist.  The leftover made a  tasty although misshapen morsel. 
  • I used the top of the spread in the center of the bread before cutting, this made sure the cuts were even in the center.
 Can't wait to try it!


Rosa's Yummy Yums said...


I hope you had a wonderful Christmas.

Best wishes for 2015.



Karen said...

Beautiful photos and amazing shaping!

Lien said...

Wow your bread is so perfectly shaped, even the star in the middle (it got a bit lost in mine somehow)
All the best wishes for 2015!

Laura said...

Rosa, thank you for visiting. I hope you had a great Christmas as well.

Karen, thank you! I hope you make the bread too.

Lien, all the years as a professional bakers paid off! I was able to keep the star in the middle by using a plastic container top to mark the center.

Elizabeth said...

Judging from the looks, I'd say you rolled your layers to exactly the right depth. Beautiful work!!

I'm so impressed that the center star looks like a star!

Cathy (Bread Experience) said...

Your Brioche Snowflake is perfect. Gorgeous photo. Thank you for baking along with us this month.

Laura said...

Thank you Elizabeth! Having worked with brioche before I knew I had to roll the dough really thin. Using a round object in the center helped create an even look.

Cathy, thank you for hosting! It was a great pleasure to bake this bread.

lisa is cooking said...

It's beautiful! I'd love to attempt this. The nutella layered in the brioche sounds delicious too.


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