As I have mentioned in the previous post – I am in the holiday mood and I absolutely love baking during this time. So mixing my current obsession bread and my long lasting obsession of baking Christmas-y goodies, I have made Christmas Star Cinnamon Bread – which is a cross between cinnamon roll and bread. It looks amazing. The major reason I wanted to make this was because I love the way it looks. It looks complicated but it is extremely easy and takes very little time.
Christmas Star Cinnamon Bread
- 3 1/2 cup flour
- 40 gms butter, softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/4 cup castor sugar
- 3/4 cup slightly warm milk
- 1/4 cup water
- 1 3/4 teaspoon instant yeast
- 2 tablespoon cinnamon
- 1/2 cup castor sugar
- 30 gms butter, softened
- Warm 1/4 cup water in a cup, make sure it is not hot. Add a tiny pinch of sugar, and the instant yeast (instant yeast and dry active yeast are different, please check the package). Mix until yeast is dissolved and leave it aside for 10 – 15 minutes till it is foamy.
- Using a stand mixer with dough hook attachment combine 40 gms butter, sugar, egg, and vanilla. Mix for 1 minute. Add the yeast and then the flour. Mix for 5 – 7 minutes till the dough is elastic and check the gluten development by doing the window pane test.
- If you are kneading by hand, then mix in the same format but knead with your hand for 10 – 15 minutes.
- Window pane test – take a small piece of dough and stretch it. It should stretch without tearing, forming a thin layer and if you see it against the light it should feel like you are looking through a fogged glass.
- After the test, rest the dough in a bowl for 1 hour or until double in size covered with plastic wrap.
- In a small bowl mix the cinnamon and sugar, and keep it aside.
- After an hour, shape the dough again, weigh and divide it in to four portions.
- Take the 1st portion, roll the dough until its thin and place it in a greased cookie sheet.
- Brush soft butter on it and generously sprinkle the cinnamon sugar on top.
- Roll the 2nd portion of the dough, and place it on top on the 1st. Repeat the butter and cinnamon sugar. Continue layering by rolling the 3rd and repeat butter and cinnamon sugar. Roll the 4th and place it on top.
- Taking a plate or a big bowl, lightly place the round side on it, to indent a large round, so you can cut the excess dough and make a proper circle with a knife.
- Taking a 1 – 2 inch cookie cutter, make a slight indent in the center but make sure you do it lightly.
- With a knife cut equal 16 portions, starting from the outside of the indent line till the outer end, leaving the 2 inch round center as it is. Take two portions and twist them outward individually, joining them at the end.
- Cover with plastic wrap and let it rest for 30 minutes.
- Preheat the oven to 180 C. Bake for 20 minutes.
- Melt the remaining butter of the filling and as soon as the bread is baked, brush the top lightly with butter.
- Serve warm.