Star Bread - Cooks of Crocus Hill

NOTES:

1. This recipe is based on a class from Cooks of Crocus Hill and makes a half recipe (smaller rounds of dough). It is also similar to this recipe from Tasty
2. The portions of a double recipe of Star Bread are large enough for a (cinnamon/savory) roll with a meal. Half-recipe (or two breads made from a double recipe) makes portions that are good for appetizers.
3. If doubling the recipe, baking time will be quite a bit longer and you may need aluminum foil to protect browned parts.
3. Frosting or dip to be made separately; no recipes are included here.
4. Dry herbs can be added to the dough for a savory bread. Amounts unknown.
5. Butter at room temp
6. When kneading or rolling out dough, use as little flour as possible to keep the dough tender
7. Recipe calls for King Arthur flour; nonfat dry milk powder; and either potato flour or dried potato flakes (keeps the dough moist)
8. You don't have to proof the yeast because this recipe calls for instant yeast instead of active dry yeast
9. You can use a standing mixer with dough hook for this recipe but we don't know how long to beat it
10. If you freeze the baked bread, when you are ready to serve it warm, place frozen bread on baking sheet, loosely cover with foil, and place in 350 oven for 15-20 minutes.

 INGREDIENTS for dough:

2 cups (241 g) flour (King Arthur all-purpose preferred)
1/4 cup (46 g) potato flour or 1/2 cup (46 g) dried potato flakes
1/4 cup (35 g) nonfat dry milk
3/4 cup + another 2-4 Tbl lukewarm water, enough to make a soft, smooth dough
4 Tbl unsalted butter, at room temperature
2 tsp instant yeast (we don't know how much is in a single packet)
1 Tbl sugar
1 tsp salt
(for cinnamon & sugar bread) melted butter
oil
1 egg


PREPARATION:

1. Prepare a cookie sheet with parchment paper. Prepare the filling (see end of recipe), either cinnamon and sugar or savory (e.g. pesto; spinach and cheese, etc)

2. In a large bowl, add the dry ingredients and whisk together.

3. Add the room temperature butter, and if not using s standing mixer, cut it in for a couple minutes before adding the warm water.

4.  If not using a standing mixer: knead the dough first in the large bowl and then on a very lightly floured surface until it is soft and smooth. (If the counter is cold, it may take longer for the dough to come together and smooth out while kneading. It may also need a longer rise...) Avoid using too much flour in order to keep the dough tender.

5. Lightly grease a[nother] large bowl, put the dough in, cover it with plastic or a light, damp tea towel. Let it rise in a warm place for about an hour, until the dough has almost doubled in size.

6. When the dough is ready, divide it into 4 equal pieces with a bench scraper; roll one piece into a 10" round, gently stretch into shape if needed.

• Rotate dough every 2-3 strokes while rolling it out, instead of tilting the body to get dough even.
• Keep remaining pieces under a towel to prevent from drying out.

6. Place the first round onto the prepped cookie sheet.

• If making sugar and cinnamon bread, brush the surface lightly with melted butter.
• Spread first round with about 1/3 of the filling.

7. Repeat placing next 2 rounds, (alternating with melted butter and filling for the cinnamon and sugar bread), ending with the 4th round, left dry.

8. Place a 2" ramekin (that will be used for the dip/icing) in the center of the top circle.

9. To prepare the cuts to make the individual pull-apart rolls, use a sharp knife to cut 16 slices outward from the center ramekin.

• First slice into quarters, leaving the center intact, then slice each quarter into quarters.

10. Take two adjacent slices of dough, one in each hand, and give them two turns away from each other. Then lay one end of each piece over the other, fold under the dough, and press firmly into a point to help seal it. Repeat all around so there are 8 points to the star (see picture below).

11. Cover loosely with plastic or a tea towel and let the dough rise in a warm place for 15 mins; preheat oven to 400.

12. After short rise, brush star bread with lightly beaten egg and sprinkle either with sea salt (savory) or sugar (cinnamon-and-sugar). Bake for 15 mins until lightly golden brown and internal temp is 180-200 degrees.

16. While the star bread is baking, prepare the dip (savory) or icing (cinnamon-and-sugar).

FILLINGS and TOPPINGS

1. Cinnamon and sugar filling:  

• 1/2 cup sugar
• 1 Tbl cinnamon; or 2 tsp Vietnamese cinnamon
• Stir cinnamon and sugar together
• Prepare melted butter and set aside.

2. Savory fillings:

• Option 1: 1/2 cup pesto
• Option 2: Cheese (like cream cheese, mozzarella, parmesan), spinach (frozen, thawed, and wrung out), and egg(s).

3. Glaze topping for cinnamon-sugar bread:

• 1/2 cup powdered sugar
• 1-2 Tbl milk
• Whisk together and drizzle over bread before serving... or place in ramekin for self-serve

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