In a mixing bowl, combine the flour, milk, butter, yeast, eggs and salt with your hands until it comes together into a smooth dough. Turn the dough out onto a floured surface and knead for 10 minutes.
Place the dough in a bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, or until the dough has doubled in size. Meanwhile, cream together the cream cheese, garlic, and parsley. Season with a little salt and pepper.
When the dough has finished rising, knock it back and divide into four equal pieces. Roll each piece out into a circle approximately 25cm / 10" wide. Spread the filling between 3 of the circles. Stack the circles on top of each other, finish with the uncoated one on the top.
Place a small mug right in the centre of the dough. Take a sharp knife and cut the circle into four quarters, leaving the mug covered centre intact. Cut each quarter in half and then in half again until you’re left with 16 sections. Take two adjacent sections of dough and twist them away from one another before pinching the ends together to seal. Repeat until your snowflake has 8 arms. Cover again with a damp towel and leave to rise for 45 minutes.
Preheat the oven to 180°C / 160°C (fan) / Gas Mark 4. When the bread has finished its final rise, brush the top with a beaten egg and bake in the oven for 30 minutes.
For the mayo, pop the egg, lemon juice, garlic and mustard into a blender and blitz until well combined. With the blender still running, add a drizzle of oil until the mayo thickens. Season with salt and pepper and serve with the oven fresh garlic snowflake.