A stunning visually striking cinnamon star bread that is surprisingly easy to make despite its intimidating appearance. This soft, fluffy pull-apart bread features mesmerizing swirls with a rich buttery cinnamon-sugar filling between layered dough circles, finished with a dusting of powdered sugar. A beautiful festive treat perfect for winter holidays.
butter5 tablespoons for initial dough, 3 tablespoons for filling layers8 tbsp
granulated sugarfor yeast mixture¼ cups
egg1 for dough, 1 for egg wash2
vinegar
salt1 tsp
granulated sugar (for filling)½ cup
ground cinnamon
1 tbsp
waterfor egg wash1 tbsp
powdered sugarfor dusting
Steps
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1
Warm the milk to 110°F and pour it into the bowl of a stand mixer fitted with a paddle attachment.
2
Add the instant yeast packet, stir gently, and let sit for about 10 minutes until foamy.
3
Measure out the flour carefully using a scale (450g) or by fluffing the flour and spooning it level into a measuring cup to avoid packing.
4
Melt 5 tablespoons of butter as the yeast finishes blooming.
5
Add the melted butter, 1 egg, vinegar, and 0.25 cup sugar to the yeast mixture.
6
Add the measured flour and salt on top of the wet ingredients and mix on low speed.
7
Scrape down the bowl, then increase speed to medium-low and knead for 8-10 minutes until the dough is sticky but elastic.
8
Transfer the dough to an oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour until doubled in size.
9
Turn out the risen dough onto a lightly floured surface and divide it into 4 equal pieces.
10
Shape each piece into a ball by cupping your hands and gently forming it into a round.
11
Make the filling by mixing 0.5 cup sugar and 1 tablespoon of cinnamon together.
12
Roll each ball of dough into a 12-inch diameter circle.
13
Place the first dough circle on parchment or a silicone mat, brush with melted butter leaving a half-inch border, and sprinkle with one-third of the cinnamon-sugar filling.
14
Place the second rolled circle on top, aligning edges and stretching if needed. Brush with butter and sprinkle with filling. Repeat with the remaining dough circles.
15
Place a 3-inch round cookie cutter or small bowl in the center as a guide—do not press down.
16
Using a sharp knife, carefully cut the dough into quarters, then divide each quarter in half to create eighths, then cut eighths in half again to create 16 segments.
17
Take two adjacent segments, twist them away from each other 3-3.5 times, then pinch the edges together to create one star point. Repeat with all remaining pairs to form 8 twisted star legs.
18
Tuck any small points under to prevent scorching. Cover loosely with a tea towel and let proof for 25-30 minutes until visibly puffed.
19
Preheat the oven to 375°F and prepare egg wash by beating 1 egg with 1 tablespoon of water.
20
Gently brush the entire surface of the proofed star bread with egg wash using a soft brush.
21
Bake at 375°F for 25 minutes. After 10 minutes, cover with foil if browning too quickly and continue baking.
22
Allow the bread to cool for about 20 minutes, then dust lightly with powdered sugar.
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