Star Bread with Cinnamon Filling

This Star Bread is filled with cinnamon and sugar and is a showstopping centerpiece! But it's easier to make than you think! Perfect for breakfast, brunch, or dessert!

Yeast bread can be intimidating but, trust me, there is nothing to fear! This Star Bread is easy to make and sure to impress. Get ready for lots of 'ooohs' and 'aaaahs' when you serve this beautiful but easy bread!

The flavor of this Cinnamon-filled Star Bread is similar to Cinamon Rolls but is so much quicker and easier to put together. Switch out the fillings with one of the ideas below for a whole new experience!

How to Make the Dough for this Star Bread

This yeast dough couldn't be easier to make. You'll just stir together the dry ingredients, add the wet ingredients and mix. Knead to make a smooth dough and let it rise for an hour. That's it!

There are a few key ingredients that make this dough extremely soft and fluffy.

• All-purpose flour - The perfect amount of protein to give the dough structure but still be soft.
• Potato Flakes - The SECRET ingredient! Potato flakes go in a lot of my yeast doughs because they hold on to moisture so well without weighing down the dough.
• Dry Milk - Dry milk adds a mellow flavor, a smooth texture, and a higher rise to your dough.
• Sugar - A little sugar is good for tenderness and a touch of sweetness.
• Yeast - We obviously need a little yeast in a yeast dough. I have used instant yeast but you can also use active dry or fresh yeast.
• Salt - A dash of salt intensifies the other flavors!
• Water - The water in this recipe will activate the yeast as well as the dry milk and potato flakes. You can use milk if you prefer but this will make the dough sweeter.
• Butter - The richness that butter adds to this dough is sublime! But we are not adding enough to drastically slow down the rise as with other enriched doughs.
• Vanilla - For added depth of flavor in the bread!

Step 1. Mix the Dry Ingredients.

In the bowl of a stand mixer, combine the dry ingredients for the dough and whisk or stir together well to combine the ingredients.

Step 2. Add the Wet Ingredients.

Add the water and the vanilla and mix with a dough hook for about 30 seconds then slowly add the butter in chunks while continuing to mix.

Step 3. Knead the Dough

Mix on medium speed to make a soft, smooth dough, about 5 minutes.

**To make this dough without a stand mixer, mix all of the ingredients together in a large bowl until they come together. Knead on a lightly floured countertop until you have a smooth dough, about 6 to 8 minutes.**

Step 4. Proof the Dough

Place the dough in a lightly greased bowl and cover with a damp kitchen towel or cling wrap. Let rise for 1 hour, until it's nearly doubled in size.

How to Assemble the Star Bread

Step 5. Roll out the Dough and Shape the Star

On a lightly floured countertop, roll one piece of dough into a 10" circle. Place the circle on a parchment paper-lined baking sheet. Brush a thin coat of beaten egg on the surface, then evenly sprinkle with ⅓ of the cinnamon-sugar mixture, leaving ¼" of bare dough around the perimeter.

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 mixture, dough — leaving the top circle bare.

Place a 2 ½" to 3" round cutter or cup in the center of the dough circle as a guide. With a bench scraper, pastry cutter, 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 strips that are side by side and twist them away from each other twice. 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 from the center.

Step 6. Let Rise Briefly

Cover the star and let it rise until it gets just a bit puffed up - about 20 to 30 minutes. We went the dough to rise but not lose its shape.

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

Step 7. BAKE!

Brush the star with a thin coat of the beaten egg. Bake it for 13 to 15 minutes, until golden brown with dark brown cinnamon streaks.

To make sure that it is done, insert a digital thermometer in the center. It should read. 200°F.

Different Fillings for Star Bread

While my entire family loves this Star Bread filled with cinnamon and sugar, there are so many other possibilities for fillings! Try one of these or come up with your own!

• Nutella
• Jam of your shoice
• Cinnamon Apples
• Apple Butter or Pumpkin Butter
• Go savory and fill with Cheese and Herbs
• Dates or Figs with brown sugar
• Dried Cranberries and Orange Zest

**If you use fruits, make sure that they are very finely diced.**

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Try these other recipes from Global Bakes!

British Scones

Peach and Ginger Couronne

Star Bread with Cinnamon Sugar Filling

Recipe by Tanya Ott

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• For the Dough

• 250 grams (2 cups) all-purpose flour

• 25 grams (½ cup) instant mashed potato flakes

• 20 grams (¼ cup) nonfat dry milk

• 2 tablespoon granulated sugar

• 2 teaspoon instant yeast

• 1 teaspoon salt

• 175 mL (¾ cup) lukewarm water

• 56 grams (4 tbsp) unsalted butter, at room temperature, cut in 4 pieces

• 1 teaspoon vanilla extract

• For the Filling

• 1 large egg, beaten

• 100 grams (½ cup) sugar*

• 1 tablespoon ground cinnamon

Directions

• In the bowl of a stand mixer, combine the dry ingredients for the dough and whisk or stir together well. Add the water and the vanilla and mix with a dough hook for about 30 seconds then slowly add the butter while continuing to mix. Mix on medium speed to make a soft, smooth dough, about 5 minutes. **To make this dough without a stand mixer, mix all of the ingredients together in a large bowl until they come together. Knead on a lightly floured countertop until you have a smooth dough, about 6 to 8 minutes.**
• Place the dough in a lightly greased bowl and cover with a damp kitchen towel or cling wrap. Let rise for 1 hour, until it's nearly doubled in size.
• Divide the dough into four equal pieces. Shape each piece into a ball, cover, and allow them to rest for 15 minutes.
• On a lightly greased or floured countertop, roll one piece of dough into a 10" circle. Place the circle on a parchment paper-lined baking sheet. Brush a thin coat of beaten egg on the surface, then evenly sprinkle with ⅓ of the cinnamon-sugar mixture, leaving ¼" of bare dough around the perimeter.
• 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 mixture, dough — leaving the top circle bare.
• Place a 2 ½" to 3" round cutter or cup in the center of the dough circle as a guide. With a bench scraper, pastry cutter, 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 strips that are side by side and twist them away from each other twice. 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 from the center.
• Cover the star and let it rise until it becomes slightly puffy, about 20 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 13 to 15 minutes, until golden brown 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 at least 10 minutes before serving. Serve warm or at room temperature. Dust with powdered sugar just before serving if desired.

Notes

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