Pull-apart pie "Snowflake" with raspberry filling

Ingredients:

Yeast dough

• 1 and 1/4 cups warm water (about 110°C)
• One packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 1.5 tsp coarse salt
• 1/2 tsp ground cardamom
• 4.5 - 5 cups of premium wheat flour, plus more for working with the dough (see chef's tip)
• 1 large egg plus 3 large egg yolks
• 3 tablespoons of honey
• 3 tablespoons vegetable oil, plus more for the bowl

Filling and glaze

• 3/4 cup raspberry jam
• 1/2 tsp ground cardamom
• 1 large egg yolk
• 4-5 tablespoons of milk
• 3/4 cup powdered sugar, plus more if needed
• 1/2 teaspoon lemon juice

Preparation:

1. Prepare the doughIn a tall measuring cup, combine the water, yeast, and granulated sugar. Let stand until the yeast foams, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the salt, cardamom, and 3.5 cups of flour on low speed. In a medium bowl, beat 1 egg, 3 egg yolks, honey, and oil. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until just combined.
   
   Add another 1 cup of flour and mix on medium speed until a sticky dough forms that comes together loosely around the paddle. Switch to the dough hook attachment and mix on medium speed until the dough is smooth but still slightly sticky and pulls away from the sides of the bowl. Add 1/2 cup or more flour as needed, about 4 minutes.
3. Place the dough on a floured surface and knead it lightly by hand until it forms a ball. Grease a large bowl and coat the dough in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4. Prepare the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
5. Forming the doughOnce the dough has risen, press it down and divide it into 4 equal pieces. Line a baking sheet with parchment paper.
   
   Roll the dough pieces into balls on a floured surface. Using a lightly floured rolling pin, roll one ball into a 25-centimeter circle and place it on the prepared baking sheet. Take a third of the filling and spread it over the rolled dough, leaving a 2.5-centimeter border around the edge.
   
   Roll out another piece of dough in the same way and place it on top of the first; spread the second portion of filling on top. Repeat with the third piece of dough and the remaining filling. Roll out the fourth piece of dough and place it on top.
6. Place an inverted glass (5 cm in diameter) in the center of the dough to mark the center. At the 12 o'clock mark, cut the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat this at 3 o'clock, 6 o'clock, and 9 o'clock, resulting in 4 pieces. Cut each piece in half to create 8 equal wedges. Cut each wedge again in the same way to create 16 wedges.
7. Remove the glass from the center. Lift the edges of the two wedges next to each other and twist them twice, then pinch the ends together to form a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
8. Preheat oven to 180°C.
   
   Whisk the egg yolk and 2 tablespoons of milk in a small bowl. Brush the entire surface of the risen dough with the egg wash. Pinch the ends of the dough again to shape them if the dough has risen so much that the tips no longer look pointed.
   
   Bake the pie until the dough is risen and golden brown, about 30 minutes. Cool on a wire rack for about 30 minutes.
9. In a small bowl, combine powdered sugar, lemon juice, and 2 tablespoons milk, adding 1 tablespoon of milk or powdered sugar as needed until the glaze is the right consistency; it should run off the end of a spoon. Pour the glaze over the cake and let it set for about 30 minutes. Serve warm or at room temperature.
   
   

   Chef's advice

   
   To measure flour accurately, spoon it into a dry measuring cup and scrape off any excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)