Cinnamon Star Bread
 
 
Makes 1 12" round loaf
Ingredients
Dough:
  • 1 cup milk
  • 2¼ teaspoons active dry yeast
  • 3 tablespoons sugar, divided
  • 4 tablespoons unsalted butter, softened (see notes)
  • 1 egg, room temperature
  • 3¼ cups all-purpose flour
  • ½ teaspoon sea salt
Filling and finish:
  • ⅓ cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, softened (see notes)
  • 1 egg, beaten
Instructions
Make the dough:
  1. In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining sugar, butter, egg, 3 cups flour and salt to the yeast mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour.
Make the filling:
  1. While the dough rises, combine the sugar and cinnamon. Set aside.
Shape and bake the loaf:
  1. Line a baking sheet with parchment paper.
  2. After the dough has risen, punch it down and divide into 4 equal pieces.
  3. Using a rolling pin, roll one piece into a circle, about 12 inches in diameter, and transfer to the prepared baking sheet. Spread one-third of the butter in an even layer over the top of the dough, leaving a 1” border around the edges. Sprinkle on one-quarter of the filling. Repeat with remaining portions of dough, leaving the last circle bare. Transfer to the refrigerator to chill for 30 minutes.
  4. Place a 2" round cutter in the center of the stack of dough. Use a sharp knife to cut dough into 16 wedges, leaving the area inside the round cutter intact.
  5. Using your hands, gently twist two adjacent wedges away from each other a few times and pinch ends to seal. Repeat with remaining wedges of dough.
  6. Preheat oven to 375 degrees.
  7. Let dough rise for 30 minutes and then brush top of loaf with the beaten egg and sprinkle with remaining filling.
  8. Bake for 18-22 minutes until golden. Transfer to a wire rack to cool.
Notes
I used Clover Sonoma Cinnamon & Brown Sugar Culinary Butter for extra flavor.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cinnamon-star-bread/