Cinnamon Sugar Star Bread
Prep Time: 1 hour
Cook Time: 45 minutes
Waiting Time12 hours
Total Time: 13 hours 45 minutes
Serves: 10
Ingredieints:
240 grams Whole milk lukewarm.
67 grams Granulated sugar
25 grams Fresh yeast 10g (3 teaspoons) active dry yeast
3 eggs at room temperature.
500 grams Bread flour, use high protein content flour.
½ teaspoon Salt
170 g Unsalted butter at room temperature.
100 g of Granulated sugar for the filling.
1 tablespoon of Cinnamon for the filling.
egg with a splash of water or milk for the egg wash.
A small amount of melted butter for the glaze.
powdered sugar to serve.
Directions:
Heat half of the sugar with the milk just until lukewarm, then remove from the heat and sprinkle the yeast on top. Leave it for 10 minutes, and the yeast should foam.
Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it with the eggs.
Mix in the dry ingredients: bread flour, the rest of the sugar, and a pinch of salt, and keep the mixer running to knead the dough until it comes together. This will take about 3 minutes.
Slowly add in the softened butter piece by piece while the mixer is on, and once all the butter is in, knead for around another 10 minutes on medium-high speed. The dough will become elastic and shiny. Once you have achieved the ‘gluten window’ (see photos above), stop kneading.
Move the dough into a bowl, cover it with plastic wrap, and let it rise at room temperature for 1-2 hours, or until the dough doubles in size. Then punch it out, reshape it into a bowl, and put it in the fridge to rise again for a minimum of 8 hours.
The next day, divide the dough into 4 equal pieces. Roll the first one out into a 30cm / 12-inch thin circle. Use a silicone baking mat to help shape the dough without needing to dust flour.
Mix the granulated sugar with the cinnamon.
Place a piece of parchment paper onto a tray and move the dough circle onto the parchment paper. Hint: with ⅓ of the cinnamon sugar mixture, leaving about 1 cm / 0.5 inch border.
Continue with the 2nd ball, roll it out, place it on top of the first one, hint with cinnamon sugar, then continue with the rest. When finished with the 4th dough circle, gently press the border of the dough circles all around.
Then, move on to cutting and shaping your Christmas cinnamon star bread. Place a round cookie cutter in the center of the dough. Using a pizza cutter or very sharp knife, cut the circle into quarters, then cut each quarter in half, and then each of those in half again.
You will end up with 16 little triangles connected at the center. To create the star shape, grab two strips next to each other and twist them 3 times away from each other, then pinch their end together. Repeat all around the circle until you get 8 of these.
Cover the dough with a kitchen towel and let it rise again for 1-2 hours, or until about doubles in size.
Preheat your oven to 180 °C / 356°F towards the end of the proofing time.
Apply a light egg wash, then place the star bread into the oven and bake for about 45 minutes until golden brown.
Remove it from the oven and brush a small amount of melted butter over the top.
Notes:
Ingredient notes:
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Always weigh ingredients by the gram using a digital scale to use the correct amounts.
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If your yeast mixture does not foam after 10 minutes, start again. Make sure the milk is only lukewarm and not hot, as this can kill yeast.
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For best results, use flour with high protein content, often labeled as bread flour. But all-purpose flour can be used instead if necessary.
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The butter needs to be soft but not melted or runny. Learn here how to soften butter quickly.
Technique notes:
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The dough has proofed sufficiently when you press it gently with your finger, and the indent stays there, or only half bounces back. If it bounces straight back, it needs more time to proof.
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Do not skip the long cold ferment in the fridge. This is essential for flavor and texture, plus it makes the dough easier to handle.
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Use an oven thermometer to always bake at the right temperature.
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If the star bread is browning too fast in the oven, cover it with aluminum foil after about 20 minutes.
Storage & freezing:
To store, place in an airtight container at room temperature for 3-4 days. You can also put it in the fridge to keep it fresh longer.
To freeze, wait until the star bread has cooled completely to room temperature. Then, wrap it in plastic, followed by aluminum foil, and store it in the freezer for up to three months. Thaw overnight in the fridge and reheat in the oven until warm throughout.
Expert tips to make Star bread brioche:
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Apply the “windowpane test” to test whether the dough has been sufficiently kneaded: Slowly stretch a small piece between your fingers. If it breaks, you need to knead it more. It is good to go if it stretches to the point where it allows light to pass through like a window!
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To check whether the dough has completed proofing, gently press it with your finger. If it leaves an indent or bounces back halfway, it is done. However, if it bounces straight back, it needs more time. If it completely deflates, it has been over-proofed.
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The dough needs a warm environment to rise, ideally between 22C-25C/72F-77F. If your kitchen is cooler, place the pan on the oven rack (while the oven is off), set a pot of hot water underneath, and close the oven door.
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Monitor the star bread during the last rise to ensure it doesn’t rise too much and lose shape.
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Check the progress after about 20 minutes of baking. Cover it with aluminum foil if it is browning too quickly.
Nutritonal Facts:
Calories: 405kcal | Carbohydrates: 55g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 148mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 538IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg
Recipe courtesy of Spatula Desserts.com
