Recipe: Chestnut and Vanilla Snowflake Bread

One of my favourite Winter baking rituals is making sweet festive buns or enriched bread. Snowflake or star shaped loaves look intricate but once you understand the method they are surprisingly simple and wonderfully satisfying to shape. This version is filled with sweet chestnut and vanilla a combination inspired by my love of chestnut spreads at this time of year. The recipe makes more filling than you need and the extra is lovely on toast or stirred into porridge.

Ingredients

For the dough

• 250g plain flour

• 150ml milk

• 40g butter

• 7g yeast

• 25g soft brown sugar

For the filling

• 50g soft brown sugar

• 50g butter

• 100g vacuum packed chestnuts

• 2 tsp vanilla extract

Method

1. Melt the butter and milk together then let the mixture cool to body temperature. Add the yeast and set aside until it begins to froth lightly. Mix the wet mixture into the dry ingredients and knead until the dough comes together then continue kneading for about 10 minutes. Leave the dough to rise in a warm place until doubled.

2. While it rises make the filling. Blend the chestnuts with the butter the sugar and the vanilla until smooth. It may be slightly grainy at first but keep scraping down the sides and it will form a thick spread.

3. When the dough has risen knock it back and knead briefly. Divide into four equal pieces. Roll the first piece into a circle about 2 mm thick and spread with two tablespoons of filling. Roll out the second circle and place on top then spread with filling. Repeat with the third and top with the final circle. Trim the edges so you have a neat round. Place a small bowl in the centre to mark an indent.

4. Cut the dough into sixteen equal strips cutting all the way through the layers. Twist two strips away from each other then pinch the ends together. Repeat all the way around to form a snowflake shape. It does not need to look perfect as its rustic finish is part of the charm. Let it rest for 30 minutes or overnight in the fridge.

5. Bake at 180°C fan for about 15 minutes until golden. Brush with warmed golden syrup and dust with icing sugar before serving.

A Seasonal Note

This snowflake bread belongs to Yule the Celtic season of deep Winter when warmth sweetness and shared rituals bring light to the darker days. Chestnut and vanilla are comforting rich and grounding while the shaping of the bread itself feels meditative and celebratory. It is a beautiful bake for the heart of Winter capturing the gentle glow and generosity of Yule.