Cinnamon star bread

This cinnamon star bread is an impressive-looking and delicious-tasting lightly sweet bread that's perfect alongside coffee or for a festive brunch. It's soft, flavorful and easier to make than it looks. So get ready to wow.

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Many countries have a tradition of making special breads during the festive season, like German stollen and Italian panettone. They make a great option to serve guests over a cup of tea or coffee as something a little less sweet than a cookie, but still somehow special. 

This star bread is maybe less traditional, but is just as good for serving alongside morning coffee. If not more, if you have a few guests, so with it's pretty twisted shape. It's the kind of thing that is perfect to be the centerpiece to a festive brunch, too. 

The flavor of this bread is similar to cinnamon rolls, with a butter-enriched dough, but a little less sweet than your classic American version. I've based these more on Swedish-style cinnamon buns or cardamom buns that are a little less rich and sweet, but with a lovely light, fluffy dough and aromatic flavor.

Being a yeast-based dough, these do take a little time to make since you have to let it rise a couple times. But the rising time is hands-off (so you can do something else!) - the actual hands-on time is really not that bad. And getting that pretty shape is easier than you might think, too - you can see how it all comes together in the video.

So, let me walk you through the steps, and address a couple pointers and questions you may have to help you on your way.

Steps to make this star bread

1. Mix and knead the dough, then leave to rise (about 10 min active, 1 hour inactive).
   1. Gently warm milk and butter so that the butter melts, then add yeast and sugar so they dissolve (but take care that the milk is only tepid or the yeast won't work).
   2. Mix this milky mixture into the flour and salt then bring it all together.
   3. Knead the dough then leave for first rise, to double - about 1 hour.
2. Divide dough, roll into circles and layer with filling (about 15 min active, 10 min inactive)
   1. Divide the dough into four and form each into a ball. Let them rest about 10 minutes.
   2. Meanwhile, mix the butter, sugar and cinnamon (plus cardamom, if using) for the filling.
   3. Roll out each ball into a circle around 9 ½ - 10in in diameter (24-25cm).
   4. Layer up the circles with filling in between. 
3. Cut through layers, twist and form star, then leave for 2nd rise (about 20 min active, 30-40 min inactive)
   1. Place a cutter or other small round item (around 2 ½in/6cm diameter) in the middle and make 16 evenly-spaced cuts towards it from the edge.
   2. Take pairs of the cut sections and twist them away from each other roughly 2 - 3 times to form twisted layers along the sections. 
   3. Once all sections are twisted, remove cutter in middle and press together the pairs end-on so that they form a point. 
   4. Leave the bread to puff up for around 30 -40 minutes before baking.
4. Brush with eggwash and bake! (about 12-15 min)

What kind of flour and yeast should you use?

You can use either all purpose (plain) flour or bread flour for this. Bread flour has a higher gluten-forming protein level, which can be useful for making many breads, but given this one is both enriched and isn't so much about the rise, it's less important.

You can also use either instant or active dry yeast to make this. Just be aware that instant yeast doesn't need activated, while active dry generally does. So with active dry, I'd suggest you leave it in the warm milk mixture around 5 minutes to start to foam up. It may also take slightly longer for the rises, but otherwise works much the same.

Tips for putting it all together

While the form of this may look complicated, it's actually easier than you might think. But a couple tips to help it work better:

• Roll out all of the pieces of dough first before you start putting things together. This will both make assembly quicker but saves you accidentally rolling onto the part you are layering up.
• Try to roll the pieces of dough in an even circle (as best you can) - you can use a plate to guide you, for example. However at the same time, don't worry if they are not perfect.
• You can stretch the dough a little as you are layering the pieces up so they end up even. If for some reason, you have large overhangs of dough anywhere, you can trim them off. 
• Leave a little space at the edge of the circle as you add the filling. This gives an area of dough that will stick better together when you pinch the edges to form the points.

Tips for forming the star shape

First of all, while you may think you want to twist as much as possible, you need a gap in the middle so that you don't cut all the way through and so that the points of the star don't break off before or during baking.

Use a cutter or other light round object in the middle but don't press it down. This gives you an area you don't cut into or twist up. Around 2 ½in/6cm is about the right size so that the tips of the parts you twist aren't too thin.

Next, to mark out the sections cut opposite each other on the compass points to form four equally spaced cuts. Then cut halfway between each, then halfway again. This will give you 16 equally spaced sections. 

Then, to make the twists, work with two pieces next to each other at a time. Twist the two strands away from each other about two or three twists. You don't want to twist too tightly or the dough will either not rise or it will break as it rises further and bakes.

Finally, to make the points turn the pair of dough pieces side on (so the edge is up and down) and press the edges together. Be fairly firm and if needed, fold over one side to help them stick. You may need to re-seal them after the second rise as they can often separate. A little water can help them stick, too.

Brushing the dough with eggwash before baking helps to give it a wonderful golden color. You can then either leave it like this or dust with powdered sugar for a lovely snowy appearance. Though I admit I possibly over-dusted here and hid the lovely twists a bit. Though you soon see them again as you dive in!

This cinnamon star bread is similar to cinnamon rolls or cardamom buns, but in a wonderfully pretty tear apart, festive shape. It's festive, flavorful and sure to impress. 

Try these other ideas for a festive brunch:

• Eggs Royale (smoked salmon eggs Benedict)
• Quiche Lorraine (with ham, bacon and gruyere cheese)
• Gingerbread waffles
• Plus get more breakfast and brunch recipes in the archives.

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