2tablespoonsbutterroom temperature and cut into cubes
75gramsvital wheat gluten
Weigh out all the flours and mix thoroughly.
Make Water Roux by mixing 25 g of flour and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
Add warm water roux (make sure it is not hot!), heavy whipping cream, 2 tablespoons of water, honey, egg, allulose and yeast and mix well.
Slowly add flour mixture and salt to the mixer as it runs on low.
Once combined, use the dough hook to mix for 6-8 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
When the dough has risen. we'll prepare the filling.
In a microwave safe bowl, combine half the chocolate with the butter. Microwave 20 seconds at a time until both are melted, being careful not to burn the chocolate.
Add the remaining chocolate to the warm mix and stir until in melts. Then add the remaining ingredients and mix until combined. The filling will be a pretty stiff mixture.
With the filling prepared, portion out the dough into 3 pieces using the scale.
Roll out one piece of dough into a round shape until it is almost so thin you can see through it. When you move it, it will shrink a bit. Place this on your parchment.
Add 1/2 of the filling mixture to the center of the dough and spread it out.
Roll out the second piece of dough and place over the top. Add the remaining filling and spread it out.
Roll out the last piece of dough and place on top.
Using the rolling pin, roll the whole assembly a little more.
Using a bowl or a dish as a guide, trim any extra dough to form a circle.
The dough needs to be cut into 12 roughly equal sections. Start by cutting the dough into quarters. I used a tablespoon to help me not cut too far into the center.
Cut each quarter into thirds.
You'll end up with 12 sections.
Work with two sections next to each other, one in each hand and twist away from each other. Twist 3-4 times to get a nice patter. Continue until all the sections are twisted. Allow to rise for 45 minutes.
Preheat the oven to 325 degrees F.
Brush with eggwash before baking.
Bake the snowflake for 22-28 minutes until golden. Allow to cook on a rack.
Sprinkle with powdered allulose and garnish with rosemary and cranberries. Enjoy!
Nutrition info provided for reference, please use your ingredients for accurate macros. Data from cronometer.
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