Christmas Chocolate Snowflake Bread

Mix all the dough ingredients except butter using the post-oil method—knead the dough until it becomes smooth, then add softened butter and knead to a thin membrane stage. Let it rise in a warm place until it doubles in size.

Divide the risen dough into 4 equal portions, cover with cling film, and let them rest for 15 minutes.

Meanwhile, prepare the chocolate filling. Chop the chocolate into small pieces, place it in a bowl, and pour in the slightly boiled heavy cream.

After letting it sit for 2 minutes, stir to form a chocolate sauce. If the room temperature is too low for the chocolate to melt fully, you can stir it over warm water to assist with melting.

Roll each of the 4 portions of dough into a uniform circle with a diameter of about 22 cm.

Take one piece of dough, spread one-third of the chocolate filling on it.

Place another rolled dough piece on top.

Repeat this process to create a total of 3 layers of filling, using all 4 pieces of dough.

Use a small cup of about 6 cm in diameter to lightly press a circle in the center as a mark. Cut 4 equal slices around the dough, ensuring not to cut into the marked area, as shown.

Further divide the dough into 8 equal parts, following the same steps as above.

Finally, divide again into 16 equal sections, as shown.

Twist every two adjoining segments outward three times and pinch them together to seal, as shown. Place the dough in a warm, humid environment (30℃, 80% humidity) to rise until it doubles in size.

Finally, bake in a preheated oven at 170°C for about 16 minutes until done.