I tried to take a few photos of the twist so you could use it as a guide when making your own bread. I am such a visual person, so at least for me the photos are always helpful.
This is really just a matter of folding and bending the dough layers. Pretty simple. Even if your snowflake doesn’t look like çok ish sonunda at the very end, don’t worry. The important thing is how the bread will taste and will taste great in any form or shape.
Think of this snowflake monkey bread as your favorite sticky sticky bun, but instead of a bun, they’re in cute, detachable snowflake form.
- 1 cup warm whole milk
- 1 packet instant dry yeast
- 1 tablespoon honey
- 2 eggs, beaten
- 4 tablespoons butter, melted
- 3 1/2-4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 egg beaten with 2 tablespoons water or milk
- 6 tablespoons butter, very warm, but not melted
- 3/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup dark brown sugar
- 6 tablespoons butter
- 2 tablespoons whiskey
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1. To make the dough. Combine the milk, yeast, honey, eggs, butter, 3 1/2 cups flour, and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. The dough should be sticky, but if it seems too sticky, add the remaining 1/2 cup flour.
- Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
- Meanwhile, make the filling. Mix the butter, brown sugar, and cinnamon to a bowl.
- Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough down and roll into a ball. Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Place 1 circle on a parchment lined baking sheet with sides. Spread 1/3 of the filling over the dough, leaving a 1/2 inch border around the edge. Place another piece of dough on top and spread with 1/3 of the filling. Add the 3rd layer of dough and spread with the remaining filling. Finish with the 4th dough round.
- Place a 2 inch wide drink glass in the center of the dough and use as a guide when cutting the strips. Using a sharp knife, cut the dough into 4 triangles, then cut each triangle in half creating 8 triangles. Now cut each triangle in half again to make a total of 16 triangles (see photos above for a guide).
- Remove the drink glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends to seal (see photos above for guide). Repeat with the remaining pairs of wedges. Cover the dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes, or let rise overnight in the fridge.
- Preheat the oven to 350 degrees F and position a rack in the center. Brush the snowflake with the beaten egg. Bake for 15 minutes, remove from the oven and carefully spoon any sauce that has leaked out of bread back over the bread. Return to the oven and bake another 15 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a boil and boil 3-4 minutes. Remove from the heat and stir in the whiskey and vanilla.
- Drizzle the snowflake with butterscotch sauce and dust lightly with confectioners sugar. Eat warm. Enjoy!