Today we are making this amazing vegan mocha snowflake bread! Have you guys seen all the snowflake/star bread on Pinterest? I’ve seen the photos popping up for a few years now but it always looks really fancy and hard so I never attempted. Is this how all my blog posts start? I feel like there’s so many new recipes I’ve attempted in 2020 that I was too scared to try before. Kinda love the personal growth! haha!
Okay. I’m going to preface this by saying this bread is not that hard to make! You have to trust me on this one. I also took step by step photos for this post so you can see how easy it actually is. I’m going to walk you through the process real quick before getting into the recipe, just in case any of you are still skeptical. There’s photos to make it even easier to understand the steps!
Let’s make some vegan mocha snowflake bread!
You start by making the dough. Its actually the same dough as my fluffy maple butter dinner rolls! I made the dough twice one day and instead of making two batches of rolls I decided to just try the dang snowflake bread. And you know what? It worked SO well.
Then, you divide the dough into 4 pieces, roll each one out into a thin 10-inch wide circle. Then you just spread the filling onto each layer and stack them up. Don’t add it on top of the top circle though!
Then, place a round mason jar lid or a glass in the centre. Don’t push down, its just to use as a guide.
Now, you’re going to cut the dough into 4 equal sections.
Then, cut each of those sections in half…
Then cut each of those sections in half one more time! Now you can remove the lid.
Here’s the fun part! Pick up two of the sections and twist them a few times inwards towards each other.
And just push down to hold them in place. Then you bake it right on that pan and it will come out looking like a fancy pastry from a cafe. Promise!
The most amazing, chewy, luscious vegan mocha snowflake bread! Looks fancy, tastes fancy, but isn’t as tricky as you would think!
Chewy snowflake shaped dough with layers of chocolate/coffee filling. Sprinkled with powdered sugar for a holiday finish!
Snowflake Bread Dough:
1 cup nondairy milk like oat, soy or almond
2 tbsp maple syrup
1 “egg” of powdered egg replacer like Bob’s Red Mill (see note)
4 tbsp vegan butter, room temp or softened
3 1/4 cups all purpose flour (measure carefully and don’t pack it down or they will be dense instead of light and fluffy!)
2 1/4 tsp instant yeast (make sure its instant)
1/4 tsp salt
6 tbsp vegan butter, room temp
1/2 cup sugar
2 tbsp cocoa powder
1 tsp instant coffee (optional)
Prepare your “egg” and let sit 5 mins.
In a small pot on the stove, combine the nondairy milk and maple syrup. Heat, stirring to combine, until warm but not hot.
In a large mixing bowl or bowl of a stand mixer, add the flour, instant yeast and salt and whisk to combine. Add the warmed milk mixture, the softened vegan butter and the “egg” and mix until it forms a soft dough ball, about 3-4 minutes. If using a stand mixer, make sure you use the dough hook.
Cover with a tea towel or plastic wrap and place in a warm draft-free area for 1 hour to rise.
In the meantime, make the filling: to a small mixing bowl, add the vegan butter, sugar, cocoa powder and coffee and stir until combined. Set aside.
Preheat oven to 350 F. Line a large Rimmer baking sheet with parchment paper.
Turn out the dough onto a clean, lightly floured surface. Divide into 4 sections. With a rolling pin, roll each piece of dough into a thin 10-inch (approx) wide circle.
Place the first circle on the preparing baking sheet. Spread 1/3 of the filling on the dough in an even layer. Place the second circle on top and spread 1/3 of the filling overtop in an even layer. Add the third circle and spread the remaining filling overtop. Add the last circle on top.
Place a mason jar lid or drinking glass in the center. See photos above! Using a sharp knife, cut the dough into 4 sections. Then, cut each of those sections in half to make 8 sections. Then cut each of those in half one more time to make 16 sections.
Remove the lid or glass, then pick up two strips that are next to each other. Twist them inwards towards each other a couple times, then press down lightly to hold them in place (see photos). Repeat with remaining strips.
Bake in preheated oven for 30 minutes, checking periodically to make sure it isn’t getting too dark on top. Once it is golden brown, remove from the oven and let cool slightly.
Sprinkle with powdered sugar or even a simple icing glaze and enjoy!
Powdered egg replacer normally has the instructions for 1 egg on the package. Typically it is 1 tsp to 1 tbsp powder, plus water. Then you let it sit for 5 mins. You could also try a flax egg by mixing 1 tbsp ground flax with 3 tbsp water but I have not tried this myself!
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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