Cinnamon Star Bread

Ingredients

• 2 cup King Arthur Unbleached All-Purpose Flour
• 0.25 cup potato flour (Alternatively, use 1/2 cup dried potato flakes (instant mashed potatoes), also 46g.)
• 0.25 cup King Arthur Baker's Special Dry Milk or nonfat dry milk
• 0.75 cup lukewarm water (Use enough additional water—2 to 4 tablespoons—to make a soft, smooth dough; total amount is 198g to 227g.)
• 4 tbsp unsalted butter (At room temperature.)
• 1 tsp King Arthur Pure Vanilla Extract
• 2 tsp instant yeast
• 2 tbsp granulated sugar (For the dough.)
• 1 tsp table salt
• 1 large egg (Beaten; used in the dough and for brushing the shaped bread.)
• 0.5 cup granulated sugar (For the cinnamon-sugar filling.)
• 1 tbsp ground cinnamon (Alternatively, use 2 teaspoons Vietnamese cinnamon.)
• confectioners' sugar (For dusting before serving.)

Steps

1. 1

   Weigh the flour, or measure it by gently spooning it into a cup and sweeping off any excess.

2. 2

   Sift the flour, potato flour, and dry milk through a strainer to prevent lumps. If using instant mashed potatoes instead of potato flour, skip the sifting step.

3. 3

   Combine all of the dough ingredients. Mix and knead by hand, with a mixer, or in a bread machine until the dough is soft and smooth.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Roll out a second dough piece into a circle of the same size and place it over the filling. Repeat the layering process—beaten egg, one-third of the cinnamon sugar, and another dough circle—leaving the top circle bare.

8. 8

   Place a 2 1/2- to 3-inch round cutter in the center as a guide. Using a bench knife or sharp knife, cut through all layers into 16 equal strips, from the cutter to the edge.

9. 9

   Using both hands, pick up two adjacent strips and twist them away from each other twice, returning the top side to face upward. Repeat with the remaining strips to form eight pairs.

10. 10

    Pinch each pair of strips together to create an eight-pointed star. Remove the cutter.

11. 11

    Transfer the star on its parchment to a baking sheet. Cover it and let it rise for about 45 minutes, until noticeably puffy.

12. 12

    While the star rises, preheat the oven to 400°F.

13. 13

    Brush the star with a thin coat of beaten egg.

14. 14

    Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks and the center registers 200°F on a digital thermometer.

15. 15

    Remove the loaf from the oven and let it cool for about 10 minutes.

16. 16

    Dust with confectioners' sugar and serve warm or at room temperature.

17. 17

    Store leftover bread well wrapped in plastic at room temperature for several days, or freeze it for longer storage. To reheat, place it on a baking sheet, tent loosely with aluminum foil, and warm in a preheated 350°F oven for about 15 minutes, or until heated to your preference.

Notes

Makes one star loaf, about 8 to 12 servings. The structured recipe lists a 12- to 15-minute bake range; the published page also describes the bake as 12 to 13 minutes. The source does not specify how much confectioners' sugar to use for dusting.

Nutrition per serving

• breakfast
• bread
• baked
• sweet bread
• cinnamon
• holiday
• vegetarian