Instructions

Remove your brioche from the fridge, turn out loaf to a floured surface and shape into a rectangle.

Using a knife or pastry cutter, divide dough equally into 4 portions.  Set all but one aside and begin rolling each into circles approximately 12 inches in diameter.  You won't get these perfect, nor should you.  This is a very forgiving dough.  Just make sure if you can that the first two bottom layers are larger than the upper two for shaping purposes.

Once you've shaped your first circle, gently pick it up and place it on a silpat or piece of parchment lying on a baking sheet.

Spread 1/3rd of the butter-cinnamon-sugar mixture (filling), adding evenly spaced spoonfuls over the dough then smoothing out with your hands.

Repeat with the remaining 2 balls of dough, then roll out the last to cover.

Next, use a juice or water glass and place in the center to help guide your shaping process.

Using a sharp knife, place the tip at the edge of the glass and cut dough equally into 4 "triangles".  Repeat by cutting each "triangle" in half again, then repeat again until you've cut your dough circle in 16 equal pieces.  Next, working with two segments at a time, lift up both flaps and twist away from each other twice, then pinch ends together, tucking under any excess dough.  *This is why you placed two larger circles on the bottom, as they are large enough to pull over outsides, pinch and then fold under.

By this time, your dough has already been warming and proofing (rising) due to the reactivated yeast.  Set a timer for 20 minutes and preheat oven to 375 F.

Make your Egg Wash

Combine egg and cream or milk in a small bowl with a whisk or fork.

Using a pastry brush (or your clean fingers), gently spread egg wash all over entire snowflake.  Work carefully so as not to deflate dough.

Place in the oven and bake for 25 minutes.  While loaf is baking, make caramel sauce.