Instructions

First, make the tangzhong. Put water and flour in a small pan and mix until smooth. Once smooth, heat the paste gently until it thickens, stirring constantly. Set aside to cool.

Warm the milk and one teaspoon of the sugar and then set aside until it drops to 110 degrees F. At that point, stir in the yeast.

Measure out the remaining dry ingredients into a large bowl (flour, remaining sugar, salt, salted caramel powder). Stir the egg and butter into the cooled tangzhong and add to the dry ingredients. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.

When the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled - around 1 hour.

Make the filling by mixing the butter, brown sugar, and cinnamon in a bowl until smooth.

Preheat oven to 350F/175C.

Lightly dust a surface with bread flour. Once the dough has doubled in size, punch the dough down and roll into a ball. Cut the dough into 4 equal 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” template (or anything of that diameter) in the center of the dough and use as a guide when cutting the strips. That center circle doesn’t get cut. From there, cut 16 “pie slices”, leaving about 0.3 inches still attached on each pie slice at the center.

Remove whatever you used to mark the central circle and lift two adjacent pie slices and twist them away from each other, making two complete turns. Pinch the ends of the pair together to seal them. Repeat with the remaining pairs of pie slices.

Cover the dough with plastic wrap and let rest in a warm place, about 45 minutes, or let rise overnight in the fridge. 

Brush the snowflake with beaten egg. Bake for 15 minutes, remove from the oven and carefully spoon any butter that has leaked out of bread back over the bread. Return to the oven and bake another 25 minutes or until golden brown. 

Drizzle the snowflake with sticky toffee sauce to serve.