Week 7 baking adventures with yeast! This weekend I decided to bake some star bread. A couple weeks ago I stumbled upon photos of star bread online and instantly feel in love with how beautiful it looked. I couldn’t find that many star bread recipes online that had been reviewed, but I ended up making the dough recipe from Two Cups Flour and instead adjusted the filling to include butter, brown sugar and cinnamon. I was surprised at how easy this dessert was to make! The only tricky part was the twisting & pinching of the dough to form the star. I also later realized there’s two version that you can create, pending which part of the twisted dough you pinch together. The dough turned out super fluffy and the butter/cinnmaon sugar mixture inside also helped create a nice sugar crust on the bottom of the star bread. This is a great recipe to share with others for breakfast or dessert. It’ll definitely impress others based on the beautiful presentation!
RECIPE (One 10″ Star)
3 tablespoon unsalted butter melted (cool back to room temp)
3 1/2 cups all purpose flour
1 tsp kosher salt
1 tsp nutmeg (optional)
2.5 tsp active dry yeast
1 cup + 2 tablespoons almond milk, warmed (can use regular milk too)
3 tablespoons granulated sugar
CINNAMON SUGAR FILLING:
3 tablespoon butter, room temp
1/3 cups brown sugar
1 tablespoon cinnamon
1 egg, beaten
MELT: the 3 tablespoons of butter first so that it can cool back to room temperature. Microwave for 15 seconds then check on the butter, melt for 5 more seconds if needed.
MAKE THE DOUGH: I leveraged the Two Cups Flour recipe to make the dough. To warm the milk, microwave for 30 seconds and then check temperature.
ROLL THE DOUGH: I leveraged Cafe Delites blog post, as it had step by step images on how best to roll out the dough and fill it. Make sure to prep a baking sheet with parchment paper before you start rolling the dough.
FILLING FOR THE DOUGH: First mix together the brown sugar & cinnamon. Then spread 1 tablespoon of butter on the first layer, then sprinkle with 1/3rd of the cinnamon sugar mixture and repeat. The top layer should be a bare piece of dough and not have any butter on cinnamon sugar mixture visible.
CUT & TWIST THE DOUGH: Probably the hardest part of this recipe! I again followed some instructions from Cafe Delites blog post, but I later noticed there’s a couple ways to twist and pinch the dough to form into a design. This blog post also has some visual steps. Either way works!
PROOF THE STAR BREAD: By covering the formed star bread and letting it rise until it becomes noticeably puffy, about 30 – 45 minutes.
PREHEAT OVEN: 400 degrees.
BRUSH: the star bread with a thin coat of the beaten egg.
BAKE: for 15-20 minutes or until golden brown. Cool for 10 – 15 minutes before serving.