This recipe was created and contributed by the fabulous Amy, you can check her Instagram page out for more wonderful creations! https://www.instagram.com/amys_coffee_and_cakes/
Prep time – 2 hrs 40 mins | Cooking time – 25 mins
500g strong white bread flour
7g easy bake yeast
1 tbsp maple syrup
275ml plant based milk (I used oat milk)
75g unsalted plant based butter
1 1/2 tsp salt
3 tbsp almond butter
1/2 medium apple, cored and grated
2tbsp maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
- Put the milk in a small pan and bring to the boil. Remove from the heat and add the butter. Stir until melted. Set aside to cool until lukewarm.
- In a large bowl, combine the flour, yeast and salt (ensure you put the yeast and salt at opposite sides before mixing). Mix to combine.
- Add the wet ingredients into the dry and mix well with a wooden spoon or stand mixer. Either use the dough hook on a stand mixer and mix until smooth and elastic or knead on a floured surface for 8-10 minutes.
- Lightly oil the mixing bowl and place the dough in, turning it over to coat the dough. Cover loosely with a clean tea towel and set aside to rise for two hours or until doubled in size. This may take longer than two hours depending on the warmth of your kitchen. Because it is an enriched dough it will rise more slowly
- Make the filling by mixing together the almond butter, grated apple, maple syrup, sultanas, cinnamon, ground ginger and nutmeg in a small bowl.
- When the dough has risen, divide into four equal portions and roll each into a circle about 10 inches in diameter. Line a baking tray with baking parchment. Place one circle of dough on the tray and spread with one third of the filling leaving a 1cm margin all around the edges.
- Repeat this process with layers two and three. Lay the final circle of dough and gently seal the edges together.
- Place a small glass in the centre to use as a guide. Cut the dough into four segments. Then divide them in two, to make eight. Then these in two, to make 16 segments.
- Remove the glass. Lift two segments next to each other and twist them away from each other twice. Pinch the ends together. Repeat with the remaining pairs of segments.
- Cover the snowflake with a clean cloth and allow to rise for 20 minutes. Preheat the oven to 180C/160C fan/gas 4.
- Bake the loaf for 25 minutes or until cooked through and golden.
The bread is best enjoyed warm but can be eaten cold over the next few days. Stored in an airtight container.