Pour the flour, the crumbled yeast, the sugar and the salt in the bowl of the planetary mixer. Operate at speed 1 and start mixing the dry ingredients. Then add the beaten egg, the milk, pouring it a little at a time, the grated peel of a washed orange and the vanilla extract.
Add the butter in small pieces (at room temperature) and continue to mix until you get a smooth and elastic dough. It will take about ten minutes. Cover the brioche dough with plastic wrap and let it rise in a warm place away from drafts for about 2 hours or until it doubles in volume.
When the dough has finished rising, take it and divide it into 4 equal parts, give it a spherical shape and roll out the 4 portions into thin sheets of about 3 mm to obtain this discs. Stuff the surface of the first disc with the Cremadelizia Cacao Babbi, place on it the second sheet and repeat the action until you finish with the last portion of dough.
Place a glass in the center of your pile of discs and, starting from its edge, divide your brioche into 16 equal parts.
Take two triangles of dough at a time and turn them twice on themselves, then joing them by the tip. Continue the procedure for all the remaining portions of dough, obtaining the shape of a snowflake.
Let the brioche rise for another 30 minutes. In the meantime, turn on the oven at 175 ° in static mode and bake for about 30 minutes.
Take it out of the oven and let the snowflake cool. Serve the brioche with a sprinkling of icing sugar.
NB: If you prefer to use your hands, follow the same procedure but be sure to knead the dough vigorously for at least 5 minutes longer than the indicated time with planetary mixer.