Skip to main content

Cinnamon Star Bread


I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or until doubled.

Divide dough into 4 even pieces. Shape each into a ball and cover. Let rest 15 minutes. Mix cinnamon and sugar together - set aside. On a floured work surface roll one dough ball into a 10 inch round. Place onto parchment on a baking sheet. Brush egg then sprinkle 1/3 of the cinnamon sugar.

Roll out next ball of dough and repeat. Leave the top dough circle bare. Put egg aside for later use (I goofed here and tossed the egg).

Place a cookie cutter or small glass in the center of the dough.

Make four cuts in the dough from the glass to the edge - dividing the dough into four equal pieces. Now cut each of the four pieces into four strips - you will have a total of 16 strips.

Now take a strip in each hand and give it two twists in opposite directions.  Do this to all 16 stripes.
Now take two ends and pinch together like so.

Cover and let rise about 45 minutes until puffy.

Brush with egg (or if you threw the egg out use milk) and bake at 400 for 12-15 minutes until browned (200 degrees). Cool 10 minutes before serving.

See really easy but looks pretty darn good and tastes even better. The cinnamon I used was really strong (and I like cinnamon). So you can adjust the cinnamon sugar accordingly.


*I know you are shocked that I have these in the house right? Well check out these little beauties and you will see why.

Comments

Popular posts from this blog

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …