* Exported from MasterCook *
Bread, Cinnamon Star
Recipe By :King Arthur Flour Co
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Unbleached All-Purpose Flour -- (241g)
1/2 cup instant mashed potato flakes -- (46g) or 1/4
cup potato flour, (46g)
1/4 cup nonfat dry milk -- (35g) or Baker's Special Dry Milk
3/4 cup lukewarm water -- or more as needed (198g)
1/4 cup unsalted butter -- at room temperature, (4 Tbsp, 57g)
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 tablespoons sugar -- (25g)
1 teaspoon salt
Filling
1 large egg -- beaten
1/2 cup sugar -- Note *, (99g)
1 tablespoon cinnamon -- or 2 teaspoons Vietnamese Cinnamon, Note *
This pull-apart style sweet bread is a show-stopping riff on a
classic cinnamon bun. As it bakes, the cinnamon-sugar filling
caramelizes and gives the bread a wonderfully sweet and crunchy
coating, while the interior remains soft and tender. It's a holiday
breakfast treat that will disappear in a flash.
Note *: or substitute 1/2 cup Cinnamon-Sugar Plus
PREP: 20 mins
BAKE: 12 to 15 mins
TOTAL: 2 hrs 42 mins
YIELD: 1 star loaf, about 8 to 12 servings
Serving Size: 92g
First, measure the flour by gently spooning it into a cup, then
sweeping off any excess. Next, sift the flour, potato flour, and dry
milk through a strainer; this is an important step to prevent lumps
in the dough. (If you're using instant mashed potatoes rather than
potato flour you can skip this sifting step.)
Combine all of the dough ingredients and mix and knead - by hand,
mixer, or bread machine - to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for
60 minutes, until it's nearly doubled in bulk.
Divide the dough into four equal pieces. Shape each piece into a
ball, cover the balls, and allow them to rest for 15 minutes.
On a lightly greased or floured work surface, roll one piece of dough
into a 10" circle. Place the circle on a piece of parchment, brush a
thin coat of beaten egg on the surface, then evenly sprinkle with 1/3
of the cinnamon-sugar, leaving 1/4" 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, dough circle - leaving the top circle bare.
Place a 2 1/2" to 3" round cutter in the center of the dough circle
as a guide. With a bench knife 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 adjacent strips and twist them away from
each other twice so that the top side is facing up again. 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.
Transfer the star on the parchment to a baking sheet. Cover the star
and let it rise until it becomes noticeably puffy, about 45 minutes.
While the star is rising, preheat the oven to 400F.
Brush the star with a thin coat of the beaten egg. Bake it for 12 to
15 minutes, until it's nicely golden with dark brown cinnamon
streaks; the center should register 200F on a digital thermometer.
Remove the loaf from the oven and allow it to cool for about 10
minutes before serving. Dust with confectioners' sugar and serve warm
or at room temperature.
Store any leftover bread, well wrapped in plastic, at room
temperature for several days. Freeze for longer storage.
Tips: Our buttery sweet dough flavor is a flavorful enhancement for
this bread. Simply substitute the vanilla with 1 teaspoon of dough
flavor for rich butter, vanilla flavor with a hint of citrus.
To reheat bread for serving, place it on a baking sheet and tent it
loosely with aluminum foil. Place in a preheated 350F oven, and warm
for about 15 minutes, or until it's as hot as you like.
Cal 250, Fat 7g, Carb 42g, Sod 330mg, Fiber 2g, Pro 7g
S(Internet address):
https://www.kingarthurflour.com/recipes/cinnamon-star-bread-recipe
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Per Serving (excluding unknown items): 265 Calories; 7g Fat (23.0%
calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber;
43mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0802