Cinnamon Star Bread

This is the perfect sweet treat for a Christmas Lunch centrepiece or a simply decadent breakfast treat!

INGREDIENTS:

For the dough:

• 500g Unbleached Strong White Bread Flour
• 60g Caster Sugar
• 7g Gold Standard Yeast 
• 1 tsp Salt
• 250ml Warm Milk
• 60g Butter, Melted
• 1 Large Egg
• 1 tsp Vanilla Extract

For the cinnamon filling:

• 100g Butter, Softened
• 150g Brown Sugar
• 3 tbsp Ground Cinnamon
• Pinch of Nutmeg (optional)

For the egg wash:

• 1 Egg, Beaten
• 1 tbsp Milk

Optional Glaze:

• 100g Bakers Icing
• 2-3 tbsp Milk
• ½ tsp Vanilla Extract

METHOD:

DOUGH:

1. In a large mixing bowl, combine the flour, sugar, and salt.

2. In a separate bowl, whisk together warm milk and yeast. Let it bloom for 5 minutes. Add to the dry ingredients then add melted butter, egg, and vanilla extract.
   

3. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic (or use a stand mixer with dough hook for 5-6 minutes). 

4. Place dough in a lightly oiled bowl, cover with a damp tea towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

FILLING: 

1. While the dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg (if using) in a bowl until well combined. Set aside.

SHAPING: 

1. Once risen, punch down the dough and divide into 4 equal pieces.

2. Roll each piece into a 25cm circle on a lightly floured surface.

3. Place the first circle on a lined baking tray.

4. Spread one-third of the cinnamon filling evenly over the circle, leaving a 1cm border around the edge.

5. Place the second circle on top and spread with another third of the filling.

6. Repeat with the third circle and remaining filling.

7. Top with the fourth circle (no filling on top).

CREATE STAR PATTERN: 

1. Place a small glass or cookie cutter (about 5cm diameter) in the centre of the stacked circles as a guide.

2. Using a sharp knife, cut from the edge of the glass to the edge of the dough, creating 16 equal strips around the circle (like cutting a pizza into 16 slices).

3. Remove the glass.

4. Take two adjacent strips and twist them away from each other twice, then pinch the ends together.

5. Repeat with all strips to create 8 points of the star.

SECOND RISE: 

1. Cover the shaped star loosely with cling film and let rise for 30-40 minutes until puffy.

BAKE: 

1. Preheat oven to 180°C (160°C fan-forced).

2. Brush the star gently with egg wash (beaten egg mixed with milk).

3. Bake for 20-25 minutes until golden brown and cooked through.

4. Remove from oven and let cool on the tray for 10 minutes.

OPTIONAL GLAZE: 

1. Warm bakers icing, then mix with milk, and vanilla extract until smooth.

2. Drizzle over the warm star bread for extra sweetness and visual appeal.