Cinnamon Star Bread
Hey guys. So yeah… about this.
This is bread. Just cinnamon, sugar and bread. That’s it.
I know right? I’m not even going to make an attempt at humility with this one. Quite frankly, this is pretty awesome and I feel kinda awesome myself for having actually made it. I was excited after the second proof before the thing even went in the oven: it was already just so darn pretty.
I’ve spoken before about my love for the Great British Bake Off/Baking Show. If you’re a fan of cooking & baking in general then I assume you’ve already seen it yourself–if not, you should as it’s a great show. In every episode there is a Show-stopper round, where the contestants have to take the subject of the week and use it to create a ‘showstopping’ work of art that is every bit as delicious to look at as it is to eat.
Rest assured, I will most certainly not be competing on a baking show at any point in time–however if strictly hypothetically speaking I did happen to compete on Bake Off, this Christmas star would almost DEFINITELY be my centerpiece for the showstopper round of Bread week.
Number one: it’s GORGEOUS. Probably one of the prettiest things I’ve ever baked. Number two, it’s also deceptively simple to put together. No, but seriously: IT IS. I didn’t believe it at first glance either, but after reading the step-by-step illustrated walk-through on the King Arthur Flour website, I knew that this was something I could at least try to pull off for myself.
Plus, I couldn’t think of a better occasion for it than the 12 Days of Christmas series.
I almost didn’t want to cut into this at all, but you guys should know that the recipe yields beautiful results both to look at and to eat. The bread bakes up soft and chewy and the cinnamon sugar gives it a subtle sweetness that makes it great for enjoying with coffee. I’m sure I also don’t have to point out the obvious; that if you were to take this into just about ANY breakroom, anywhere then it would most definitely disappear with all quickness. The twists on the star points make for easy tear-and-share portions and I assure you that there’s plenty to go around.
I decided to keep things simple for my first go-around with the bread, but now that I see how easy it is to put together my mind is already formulating new renditions to give this. The cinnamon sugar can easily be substituted for a blend of chocolate & nuts. A layer of fruit spread. Nu-friggin-tella. I could also even possibly see a savory twist given to this where it’s layered with cheese and herbs. The possibilities here are endless and the results for this just can’t be beat. Because I like to share, I’ll be sharing my Christmas star with all of us showing up to this week’s Fiesta Friday #151–where it’s pretty crowded already I see. The more the merrier.
Well. Here we are again. We’ve reached yet another end to the 12 Days of Christmas series. Thanks to all of you who followed along with me. Hopefully it stirred up the baking elf in you and gave some inspiration to whip up some Christmas cheer in your own kitchens. Just as I have every day, I’ll include the links to all of the recipes in this year’s series below. Feel free to check them out if you haven’t already done so.
Have a very VERY Happy Holiday, you guys. Bless up.
Day 1: Stuffing Bread
Day 2: Pumpkin Crunch Tart
Day 3: Cinnamon Roll Cookies
Day 4: Dulce de Leche Hot Chocolate
Day 5: Almond Stamped Cookies
Day 6: Spiced Cookie Bark
Day 7: Demerara Sugar Buns
Day 8: Sugared Shortbread
Day 9: Hot Chocolate Marble Pound Cake
Day 10: Cranberry Scones
Day 11: Pebernodder Cookies
Day 12: Cinnamon Star Bread
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Cinnamon Star Bread
Recipe Courtesy of King Arthur Flour
Ingredients
For Dough
- 3/4 cup + 2 to 4 tablespoons lukewarm water
- 2 cups all-purpose flour
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup nonfat dry milk
- 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
For Filling
- 1 large egg, beaten
- 1/3 cup cinnamon sugar (1/3 cup of white sugar mixed with 1 teaspoon of cinnamon)
Directions
In a medium size bowl combine the flour, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside.
In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.
Using the whisk attachment mix in the butter. Switch to the dough attachment and gradually fold in the flour mixture, kneading until a smooth dough forms, about 10-12 minutes. Place the dough in a greased bowl, cover with plastic wrap and a damp towel. Allow to rest for 1– 1 1/2 hours until doubled in size.
Cut dough into four equal pieces. Shape each piece into a ball, cover them and let rest ofr 15 minutes.
On a lightly floured work surface, roll out 1 piece of the dough into a 10 inch circle. Place this circle on a piece of parchment and brush with a thin coat of the beaten egg. Sprinkle about 1/3 of the cinnamon sugar mixture on top and use your fingers to lightly press into the dough, leaving 1/4 of the outer circle bare. Set the parchment nearby.
Take a second piece of the dough and repeat the process, placing on top of the completed cinnamon sugar disc. Repeat with the others, LEAVING THE TOP DISC BARE.
Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F.
Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
This looks incredible! Happy holidays!
Thank you so much; Happy Holidays to you as well!
This is so impressive!
I really appreciate that–thanks and have a wonderful holiday!
Wow, Jess, this is one beautiful loaf of bread! It came out just perfectly. I know your excitement when something comes out like this. It’s perfect for your centerpiece or I’d love a big ole slice with my morning coffee!
Thank you Julie; I still remember when you made one just like it with an apple filling and that was beautiful as well. Happy Holidays!
I’m always so happy to see other bakers Jess! It keeps me motivated.
Very pretty!! Happy holidays:)
Thank you very much, the same to you as well!
Gorgeous! I have to make it. Dying to eat it AND be proud of creating something so stunning. 😉 Happy Holidays, Jess!
Thank you Josette; I think you and your family will LOVE it. Happy Holidays 🙂
Wow wow wow! I love it!!
Have a great Christmas Jess and all the best for 2017 xx
Thanks so much Elaine; the same to you!
Oh WOW WOW WOW, thats incredible. I see things like this, so beautifully executed and am immediately in awe and doubt I could ever execute something like that. Beautifully done Jess.
I definitely think you could do this Suzanne, it looks deceptively complicated but it’s really quite easy. Thank you! I hope you have a wonderful holiday 🙂 <3
Beautiful – I have not done anything creative with bread since Pane Banco (sp). It really looks like a lot of fun to make.
Thank you! I had just as much fun making this as I did with Pane Bianco. KAF really knows their bread recipes. 😀
Happy holidays Jess!!
Cheers to making more beautiful food like this in 2017!!
xoxo
Thanks girl, I wish you and yours a happy New Year, looking forward to the new posts on your lovely blog 😉
Saaaaaame!!!
Happiest of new year to you, beautiful <3
So pretty. Spectacular! ◔‿◔ home made bread! 💖
You’re too kind, thank you very much for stopping by!
Hey! Your are really very talented and thank you for the recipe. Good luck with your ventures
Thank you very much Estliana, I appreciate that 😀
Can anyone help me with the dry milk to regular milk conversion? Normally i would just convert but since it 2 Tbsp of dry milk and 1/2 cup water= 1/2 cup milk i need to know how much of this recipe is for the milk and how much is for the other dry ingredients. Or if you’re the writer if you can just tell me your opinion on how i could tweak this i would appreciate it.
Dry/powdered milk is used in bread for flavor, texture and browning. Could it be substituted for liquid milk? Yes, but you’d also have to then factor in adjusting the amount of liquid (in this case, water) that’s used in the recipe. I have not tried using the adjustment myself for this particular recipe so I cannot guarantee what the finished outcome would be, but you could try using 1/2 cup of water, and 1/4 cup of liquid milk. Start there.
If the dough seems a bit dry while kneading, you could add a bit more milk, about a few tablespoons at a time until the dough starts to ‘feel’ right in your hands–and for this adjustment especially, I would use my hands to knead and not a mixer.
Once again, I haven’t tried this adjustment. I just use the powdered milk, but if you don’t have access to some, this is just a suggestion. Hope it helps.