Do you need some food inspiration for that upcoming holiday party you volunteered to bake for? We’ve got the perfect recipe for you! This cinnamon star bread is festive, easy to make, and wow worthy. This bread recipe can either be an appetizer or dessert, and its filling is versatile! In lieu of cinnamon, use some gingerbread or apple pie spice. To make it more savory use jams, cheeses, or pesto! There are endless combinations we hope to inspire you to use for this star bread!
CINNAMON STAR BREAD
For the Filling:
- 1 large egg, beaten
- ½ cup sugar
- 1 tbsp. cinnamon
For the Dough:
- 2 cups AP flour
- ¼ cup potato flour or ½ cup instant mashed potato flakes
- ¼ cup nonfat dry milk
- ¾-1 cup lukewarm water
- ¼ cup unsalted butter, softened
- 1 tsp. vanilla extract
- 2 tsp. instant yeast
- 2 tbsp. sugar
- 1 tsp. salt
Sift AP flour, potato flour, and dry milk through a strainer into a large mixing bowl (skip the sifting step in using instant mashed potatoes). Add the rest of the dough ingredients into the bowl and mix and knead using a mixer, your hands, or a bread machine until soft and smooth. (We used a bread machine, which took about 50 minutes.)
Place the dough in a lightly greased bowl, cover, and let rise for 1 hour until nearly doubled in size. Then, divide the dough into 4 equal pieces, shape each piece into a ball, and allow to rest for 15 minutes. Meanwhile, mix together the sugar and cinnamon (filling ingredients) in a small bowl.
On a lightly floured piece of parchment paper, roll 1 piece of dough into a 10 inch circle (it doesn’t have to perfect!). Brush a think coat of beaten egg on the surface and evenly sprinkle ⅓ of the cinnamon-sugar mixture, leaving ¼” of bare dough perimeter.
Roll out a second circle, the same size as the first, and gently place on top of the filling covered circle. Brush with egg and sprinkle with cinnamon-sugar as before. Repeat the layering process, leaving the top circle bare. Make sure to reserve some egg to brush over the star once it’s shaped.
Place a 2 ½”-3” round cookie cutter, can, or drinking glass in the center of the dough circle as a guide. Press lightly into the dough to make an imprint and remove it. Using a sharp knife or scissors, cut the circle into 16 equal strips from the outside of the dough to the imprint (be sure to cut through all layers!).
Using 2 hands, pick up 2 adjacent dough strips and twist away from each other twice so the top side is facing up again. Repeat with remaining strips of dough so that you have 8 pairs of strips.
Pinch the pairs of strips together to create a star-like shape with 8 points. Transfer the star on the parchment paper to a baking sheet. Cover and let rise until puffy, about 45 minutes. While rising preheat the oven to 400℉.
Brush the star with a thin coat of beaten egg and bake 12-15 minutes until it’s golden brown with dark cinnamon streaks (the center should register 200℉). Let cool for 10 minutes before serving! Dust lightly with powdered sugar if desired.
Notes & Tips:
The dry milk and potato flour/flakes ensure the dough retains moisture. If you do not have dry milk, you can replace the water with lukewarm regular milk. If you don’t have potato flakes, omit this ingredient and decrease the amount of water used to ¾ cups. Your star may be slightly paler in color.
This bread can be baked and frozen for up to 1 month. Once it’s cool, wrap it airtight and store in the coolest part of the freezer. When you want to serve, thaw at room temperature then heat in the oven at 350℉ for 15 minutes until warmed through!
Find a gluten free version here!
Let us know how your star bread turned out and what flavor inspirations you used!
Recipe courtesy of King Arthur Flour