Description
Delightful star bread made with sourdough discard, layered with rich flavors of cinnamon and sugar for a perfect treat.
Ingredients
- 1 cup whole milk (240 grams), warmed to 100-110°F
- 1/4 cup sugar (50 grams)
- 2 1/4 teaspoons active dry yeast (7 grams)
- 1 egg
- 1/2 cup sourdough discard (140 grams)
- 3 1/2 cups all-purpose flour (420 grams)
- 1 teaspoon Diamond Crystal kosher salt (3 grams)
- 4 tablespoons butter (56 grams), melted
- 4 tablespoons butter (56 grams), softened at room temperature
- 1/2 cup dark brown sugar (104 grams)
- 2 tablespoons ground cinnamon (16.6 grams)
- 2 tablespoons flour or cornstarch (optional)
- 1 egg
- 2 tablespoons water or milk/cream
- 1/4 cup powdered sugar
Instructions
- In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foaming.
- Whisk in sourdough discard and 1 egg until fully incorporated.
- Add flour, 4 tablespoons of butter, and kosher salt. Mix on low-medium speed until combined, then increase to medium-high speed until soft, slightly sticky dough forms.
- Cover the bowl and let the dough rise for 1 hour in a warm place until doubled in size.
- Prepare the filling by mixing the softened butter, dark brown sugar, cinnamon, and optional flour until creamy.
- Dump the dough onto a floured surface and divide into three equal pieces.
- Roll out the first piece into a 9-10 inch circle and spread half of the filling on top.
- Layer the second piece on top and cover with remaining filling, then add the third piece.
- Cut the dough into 16 sections and twist pairs of adjacent sections to form a star shape.
- Cover lightly and let rise for another hour. Preheat oven to 350°F during the last 30 minutes.
- Brush the dough with a whisked egg mixture and bake for 25-30 minutes until golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
Use a kitchen thermometer to ensure milk is at the ideal temperature for yeast activation. Softened butter spreads more easily for the filling.
