It’s the Saturday before Christmas and today I’m sharing the ultimate Christmas morning breakfast!
A vegan cinnamon snowflake pull apart bread. It’s a sweet, soft, yeasty bread with a sticky cinnamon filling. A lot like a gigantic cinnamon roll only in the shape of a snowflake (or maybe a star?!). And it’s freaking good, if I say so myself!
Just place it in the middle of your holiday breakfast table for everyone to pull off a part of it. I think it would make a rather beautiful and festive centre piece worthy of the occasion! Don’t you think?
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- 250 g white all purpose flour
- 160 g strong white bread flour
- 50 g sugar
- 2 sachets (14 g) regular active yeast or 1 sachet (7 g) fast action or quick-rise dried yeast
- ½ tsp salt
- 240 ml soy milk, at room temperature
- 60 g margarine, melted and slightly cooled
- 60 g margarine
- 50 g brown sugar
- 4 tsp cinnamon
- 1 tsp vanilla extract
- Vegan ‘egg wash’:
- 2 Tbsp soy milk
- 2 Tbsp maple syrup
- For the dough place the regular and the bread flour, sugar, dried yeast and salt in a big mixing bowl and stir with a wooden spoon to combine.
- Add the soy milk and margarine and mix with the spoon as much as you can. Once everything is well combined, put aside the spoon and use your hands to knead the dough. You can dust the dough with a little more flour if needed. It’s ok if it’s a little sticky as long as it is workable.
- Keep kneading for 5-8 minutes until the dough is smooth and elastic.
- Form a ball and cover the mixing bowl with a damp tea towel. Let it rise for about 1 to 1½hours until it has doubled in size. The rising time will differ depending on how warm your kitchen is.
- For the cinnamon filling place the margarine, sugar and cinnamon in a small bowl and combine with a fork. You might have to melt the margarine a little in the microwave if it’s too hard to mix into a smooth paste. But make sure not to let it go liquid.
- Once the dough has risen, roll it into a thick sausage and cut it into 4 equal sized pieces.
- Lightly flour your working surface and roll out the first part of the dough into an about 30 cm circle.
- Evenly spread one third of the cinnamon paste on the rolled out dough. Roll out the second part of the dough and place it on top of the first one. Cover with the cinnamon filling and repeat with the next part of the dough. Once you’ve placed the fourth part of the dough on top of the other three, place a small glass or a round cookie cutter in the centre of the circle and carefully cut 14 cuts from the edge of the glass or cookie cutter to the edge of the dough circle. Look at the photos for guidance.
- Lift 2 of the dough wedges that are next to each other, twist them twice and pinch the ends together to seal. Repeat with the remaining pairs of wedges.
- Cover again with a tea towel and let the cinnamon bread rise for another 30 - 45 minutes.
- Generously brush the bread with the vegan ‘egg wash’.
- Pre-heat the oven to 180˚C and once risen bake the bread for about 30 minutes or until the top starts turning golden brown and the bread is fully cooked.
- Eat warm. Enjoy!