Ben surprised me one day with this Cinnamon Star bread. I was totally amazed that for someone who has no experience in baking can make something so awesome on his first attempt.
For the bread:
- 2 cups unbleached all purpose flour
- 1/4 cup potato flour
- 1/4 cup milk powder
- 3/4 cup to 1 cup lukewarm water, enough to make a soft, smooth dough
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
For the filing:
- 1 large egg, beaten
- 1/2 cup sugar
- 1 tablespoon cinnamon powder
|Sift the flour, potato flour and milk powder through a sieve into a large bowl to prevent lumps in the dough.
|Combine the rest of the bread ingredients into the bowl.
|Stir in the water a little at a time and stir the ingredients with a wooden spoon.
|You will end up with a very stick dough.
|On a counter dusted with flour, plop the sticky dough and knead until you get a soft, smooth dough.
|Place the dough in a lightly greased bowl.
|Cover the dough and let it rise for 60 minutes, until it’s nearly doubled in size.
|Divide the dough into four equal pieces.
|Shape each piece into a ball, cover the balls and allow them to rest for 15 minutes.
|Meanwhile, gather the filing ingredients.
Beat a large egg.
Combine cinnamon powder and sugar in a bowl and mix well.
|On a lightly greased or floured work surface, flatten one piece of dough with your palm.
|Roll the flatten dough with rolling pin into a larger circle.
|The dough should be 10″ in diameter. Dont worry if it’s not a perfect circle.
Place the dough on a parchment lined baking sheet.
|Brush a thin coat of beaten egg on the dough surface.
|Evenly sprinkle with 1/3 of the cinnamon sugar mixture, leaving 1/4 inch of bare dough around the perimeter.
Roll out a second 10 inch circle dough and place on top of the filling covered circle. Brush it with egg, and sprinkle with cinnamon sugar.
Repeat the layering process.
|Place a 2 1/2″ to 3″ round cutter or jar cover in the center of the dough circle and pressed to make a light imprint.
|With a pair of kitchen scissors, cut into 16 equal strips, to the center edge of the center round, through all the layers.
Ben’s advice is first cut into 4 quadrants. Work with 1 quadrant at a time. Cut the quadrant into 4 equal strips.
|Using two hands, pick up two adjacent dough strips and twist them away from other twice so that the top side is facing up again.
|Pinch the end of the dough together. Repeat with the remaining strips of dough so that you end up with eight pairs of flower-like petals.
Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
|About 10 minutes before the end of the 45 minutes, preheat the oven to 400F.
When the rising is complete, brush the star with a thin coat of the beaten egg.
Bake the star for 16 minutes, until it’s nicely golden with dark brown cinnamon streaks.
Switch off the oven and leave the star for 5 more minutes to achieve the right golden brown colour.
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.