The holiday season is coming to a close as we ring in the new year! This month’s recipe is a fun, warm and wintery treat! The cinnamon snowflake is somewhat like a cinnamon bun but in a fun holiday shape. Sophomore Ella Buglione says, “this was one of my favorite things we made during baking this semester.I definitely will be making this in my own time!”. Ella rated this dish a 9 out of 10. Chef Santoro, the culinary teacher, has been using this recipe in her baking classes for the past few years after she saw it online. “The snowflake was a huge hit and many students went home and made it on their own time”.
The recipe is as follows:
INGREDIENTS
Dough
- 1 cup warm whole milk
- 1 packet instant dry yeast (2 ¼ tsp)
- 1 tablespoon sugar
- 2 eggs, beaten
- 4 tablespoons butter, melted
- 3 1/2-4 cups all-purpose flour
- 1/2 teaspoon kosher salt
FILLING
- 6 tablespoons butter, very warm, but not melted
- 3/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Caramel SAUCE
- 1/4 cup dark brown sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoons vanilla extract
INSTRUCTIONS
- To make the dough. Combine the milk, yeast, sugar, 2 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. Knead into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit for 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 it 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
