Vegan Nutella Snowflake
This spectacular looking vegan Nutella snowflake will make an impression on your guests over the winter holidays. This fun dessert is made with enriched and aromatic dough twisted into the shape of a snowflake. It's great for sharing since the branches of the snowflake can be easily pulled.
Ingredients
- 420 g bread flour
- 65 g sugar
- 235 ml (scant 1 cup) unsweetened cashew milk
- 14 g fresh yeast
- 1/2 tsp salt
- 1/3 tsp vanilla powder
- zest 1/4 lemon
- 45 g (3 tbsp) vegan butter melted
- 15 ml (1 tbsp) rum
- 225 g (3/4 cup + 1/2 tbsp) vegan Nutella divided
- unsweetened cashew milk for brushing on top
- powdered sugar for decoration
Instructions
- Put flour in a large bowl and separately sugar into a small bowl.
- Heat cashew milk to about 35 °C. Crumble yeast into a small dish and pour warm milk over it. Add 1 tsp sugar and 1/2 tsp flour and mix. Leave for 5-10 min until the mixture is bubbly.
- Add the rest of the sugar, salt, vanilla and lemon zest to the flour and mix.
- Add the bubbly mixture of cashew milk with yeast, melted butter and rum. Mix until you get dough.
- Knead the dough for 5 minutes.
- Cover it with cling film and let it rise until double in size (between 1 - 1.5 hours).
- Knock the air out of the dough and shape it into a ball. Flour the working surface and place the dough on it. Divide it into 4 equal parts and shape each part into a ball. Leave it to rest for 5-15 min.
- Roll the four dough balls into flat round discs with a 22-24 cm diameter. You can help yourself with a silicone mat which has circles of different diameters drawn on it, like this. Put baking paper on the silicone mat and roll the first disc on it. Repeat the same with the rest of the dough balls, so that each dough disc has its own baking paper underneath it. Place the discs on top of each other with baking paper sheets in between.
- Place the first disc on a baking tray with the baking paper underneath it. Divide vegan Nutella into 3 equal parts. Spread 1/3 on top of the first disc and cover it with the second disc (remove the baking paper attached to it while doing that). Spread 1/3 vegan Nutella on the second disc and cover it with the third disc. Spread 1/3 vegan Nutella on the third disc and cover it with the fourth disc.
- Take a glass or a mug and place it on the top disc stack in the very centre of the circle. Press it into the dough gently so it leaves a mark but doesn't penetrate the dough.
- Cut the dough stack into 4 equal parts starting from the mark that was left by the glass to the edge. Then cut every quarter in half so that you get 8 equal parts which you then cut in half again. That way you get a total of 16 equal parts.
- Take two adjacent dough parts and pull a little to stretch them, then rotate them twice in the opposite direction of each other (rotate the left strip counter clockwise and the right one clockwise). Stick the ends together so they hold (another option is to firmly press the ends into each other for a little bit different looking snowflake).
- Cover the whole snowflake with cling film and leave it to rest for 20-30 min.
- Remove the cling film. Optionally brush the top of Nutella snowflake with unsweetened cashew milk. Bake at 180 °C for 25 min.
- Sprinkle powdered sugar on top of the branches but not in the centre.
Notes
*Use vegan chocolate hazelnut spread that you love. I used chocolate hazelnut spread from Valsoia.
Nutrition
Serving: 1 servingCalories: 364kcalCarbohydrates: 58gProtein: 7gFat: 12gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 188mgFiber: 3gSugar: 21g
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