Snowflake Bread Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This elegant Snowflake Bread is simpler to make than you would think. Especially since there is no actual bread making involved when you use Rhodes Thaw, Rise & Bake White Bread dough! Main Ingredients Needed for Snowflake Bread Rhodes Thaw, Rise & Bake White Breadchocolate hazelnut spreadpowdered sugar How To Make the Snowflake Watch the video below to see exactly how it’s done, but here are the steps in a nutshell: Divide the loaf in 4 sections.Roll each section out into a circle.Spread each section of dough with the chocolate spread.Stack all the layers together and roll out one more time.Cut slits in the dough to form a small circle in the middle.Twist two pieces together at a time and press the ends to seal them.Bake and dust with powdered sugar before serving. [adthrive-in-post-video-player video-id=”XYWgtRIE” upload-date=”2019-11-22T22:58:36.000Z” name=”Snowflake Bread Video” description=”null” ] Continue to Content Snowflake Bread Yield: 8 servings Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes This elegant Snowflake Bread is simpler to make than you would think. Print Ingredients 1 loaf Rhodes Thaw, Rise & Bake white bread, thawed and risen approximately 8 tablespoons of chocolate hazelnut spread powdered sugar for dusting Instructions Watch the recipe video in the post before trying to make this recipe! It's not hard to do, but it's very hard to explain the process using words only. The video is very short, I promise! Allow the Rhodes dough to thaw and rise at room temperature. This should take 4-6 hours. Divide the dough into 4 sections. Roll each piece of dough out into a circle about 9-10 inches. Spread the chocolate hazelnut spread on each circle and stack the circles together. Gently roll out one more time. (This is where the video really helps) Cut 16 slits towards the center to form a circle. Twist together two pieces at a time and pinch the ends to seal them. Bake at 350ºF on an ungreased baking sheet for 20-25 minutes until lightly golden. Dust with powdered sugar before serving (warm is best!). More Holiday Treats You’ll Love Sugar Cookie Truffles Gingerbread Fudge Ashton is the owner and author of Something Swanky. First and foremost she’s a wife and mother. She also considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development. Ashton publishes 2-3 unique dessert recipes each week, ranging from fanciful and creative to comfort food classics. She publishes one “collection” post each week which includes links and thumbnail images to 50-100 themed recipes from other bloggers and around the web. She authored her first cookbook, Party Popcorn, in 2014, and it has received rave reviews from Parade Magazine, Real Simple, and O Magazine, and is featured in Crate and Barrel’s 2015 Spring/Summer collection. Party Popcorn is a Hollan Publishing concept and was published with Houghton Mifflin-Harcourt. SITE STATISTICS: Pageviews: 800k-900k/month Visitors: 600k-700k/month Facebook: 141K Pinterest: 100K EXPERIENCE & MEDIA Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more. Ashton has worked on creative campaigns with big brands for more than 3 years, most notably: Hidden Valley Ranch, Land O’ Lakes, Betty Crocker, Safeway, and eBay. Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.
