Christmas Snowflake Bread

Except for the butter and salt, mix all the ingredients into a dough. Knead until the gluten is roughly developed, then add the butter and salt and knead until well incorporated.

First proof at 29°C for 50 minutes. I place a bowl of warm water in the proofing box.

While the dough is fermenting, make the chocolate filling. Melt the chocolate with the cream over a bain-marie. Then add the cream cheese and mix well.

After the first proof, divide the dough evenly into four portions. Roll each piece out into a thin circle.

Spread on the chocolate filling, leaving a clean ring around the edge and not covering it completely. Repeat with each dough round. Stack the four layers and press them together gently.

After stacking the four rounds, press a water glass in the center to mark a circle, then cut the dough into four equal sections from the outside toward the center mark.

Cut each section again to further divide it.

All the cuts completed.

Twist two adjacent strips outward twice, then pinch the ends together firmly.

Second proof at 36°C for 50 minutes with a bowl of warm water inside, until the dough is about 1.5 times its original size.

Bake at 165°C for 18 minutes.

Appearance after baking.