Sourdough Cinnamon Star Bread

Ingredients

• 100 g Active Sourdough Starter (bubbly and active)
• 240 g Warm Milk (approx. 1 cup)
• 50 g Granulated Sugar (for the dough)
• 56 g Unsalted Butter (melted and cooled; 1/2 stick)
• 1 Egg (large, room temperature)
• 500 g Bread Flour
• 9 g Salt
• 30 g Unsalted Butter (very soft, for spreading)
• 100 g Brown Sugar (for filling)
• 1 tbsp Ground Cinnamon

Steps

1. 1

   In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, melted butter, and egg until well combined.

2. 2

   Add the bread flour and salt to the wet ingredients. Mix by hand or with a dough hook until a shaggy dough forms and no dry flour remains.

3. 3

   Knead the dough for 8-10 minutes until it is smooth, elastic, and passes the windowpane test. Cover and let rise in a warm spot for 6-8 hours, or until doubled in size.

4. 4

   Once risen, turn the dough out onto a lightly floured surface and divide it into 4 equal portions (approximately 240g each). Shape each into a smooth ball and let rest for 15 minutes.

5. 5

   Roll the first ball of dough into a thin circle, about 10 inches in diameter. Place it on a piece of parchment paper.

6. 6

   Spread a thin layer of softened butter over the first circle, leaving a 1/2 inch border. Sprinkle generously with a mixture of brown sugar and cinnamon.

7. 7

   Roll out the second ball of dough and place it directly on top of the first. Repeat the butter and cinnamon sugar layers. Repeat with the third ball of dough.

8. 8

   Roll out the fourth ball of dough and place it on top. Do not add filling to the top layer.

9. 9

   Place a small circular object (like a 2-inch wide glass or biscuit cutter) in the center of the dough stack to mark the middle. Do not press all the way through.

10. 10

    Using a sharp knife or pizza cutter, cut the dough from the edge of the center circle to the outer edge, creating 16 equal strips.

11. 11

    Take two adjacent strips and twist them away from each other twice. Pinch the ends together firmly to create a point. Repeat around the entire circle to create an 8-pointed star.

12. 12

    Cover the star bread and let it proof for 1-2 hours until puffy. Preheat your oven to 375°F (190°C).

13. 13

    Bake for 25-30 minutes until the bread is deep golden brown. Remove from the oven and let cool slightly before dusting with powdered sugar if desired.

Notes

For a more pronounced sourdough flavor, you can perform the bulk rise in the refrigerator overnight after the first 2 hours of room temperature fermentation.

Nutrition per serving

• sourdough
• bread
• cinnamon
• star bread
• holiday baking
• dessert
• breakfast
• baked