Cinnamon Star Bread

Name: Cinnamon Star Bread
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups (241g) All-Purpose Flour; 1/4 cup (46g) potato flour or 1/2 cup (46g) dried potato flakes (can substitute in cornstarch); 1/4 cup (35g) nonfat powdered milk; 3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough; 1/4 cup (4 tablespoons, 57g) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 2 teaspoons instant yeast; 2 tablespoons (25g) sugar; 1 teaspoon salt; 1 large egg, beaten; 1/2 cup (99g) sugar; 1 tablespoon cinnamon

14 steps

Prep:2h 30minCook:15min

This is a beautiful way to add a nice dessert to any occasion, it equals 9 cinnamon rolls without the icing, but you can always add that as a dipping sauce if you'd like! The instructions can look daunting but just take it step-by-step and you'll be a master in no time.

Updated at: Thu, 17 Aug 2023 13:06:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories240.4 kcal (12%)

Total Fat6 g (9%)

Carbs41.2 g (16%)

Sugars16 g (18%)

Protein5.4 g (11%)

Sodium286.8 mg (14%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

For the Dough

241gAll-Purpose Flour

¼ cuppotato flour

or 1/2 cup dried potato flakes, can substitute in cornstarch

¼ cupnonfat powdered milk

¾ cupwater

lukewarm, enough to make a soft, smooth dough

¼ cupunsalted butter

at room temperature

1 teaspoonvanilla extract

2 teaspoonsinstant yeast

25gsugar

1 teaspoonsalt

For the Filling

1egg

large, beaten

½ cupsugar

1 tablespooncinnamon

Instructions

Step 1

Sift the flour, potato flour, and dry milk through a strainer

Strainer

Step 2

Combine all of the dough ingredients and mix and knead to make a soft, smooth dough.

Step 3

Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in size.

Bowl

Step 4

Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

Knife

Step 5

On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.

Parchment paper

Cooking Brush

Step 6

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.

Step 7

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.

Knife

Step 8

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.

Step 9

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Step 10

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.

Step 11

While the star is rising, preheat the oven to 400°F.

Step 12

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.

Cooking Brush

Step 13

Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.

Step 14

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.