Sunday, October 16, 2016

Cinnamon Star Twist bread

Those who know me know that I love to bake. I enjoy cooking, but I LOVE to bake.

So when I was spending a weekend with my parents, I had an entire day free. That meant watching the Hawkeyes slaughter Purdue and baking.

My mom pulled out a recipe she had found in a magazine that she wanted me to make, so I went for it. It actually turned out quite perfectly! I posted it on Facebook and people asked for the recipe, so here is my tweaked version!

Cinnamon Star Twist
2 1/4 tsp. active dry yeast
1/4 cup warm water
3/4 cup warm milk
1 egg, room temperature
1/4 cup butter
1/4 cup sugar
3 1/4 cups all-purpose flour

1 cup packed brown sugar
2 tsp. cinnamon
1/2 cup unsalted butter, melted
Chopped walnuts, optional

1 cup powdered sugar
1 Tbsp. milk
1 tsp. vanilla

Dissolve yeast in water until foamy, approximately 10 minutes. Combine milk, egg, 1/4 cup butter and sugar. Add to yeast mixture. Add 3 cups of flour (or a little more) until a soft dough forms.

Turn dough onto a floured surface and knead in enough to make it smooth and elastic. Knead for about seven minutes. Place in a bowl, cover with a clean towel and let rise in a warm place until doubled.

Punch dough down. Turn onto a lightly floured surface and divide into four portions. Roll one portion into a 12-inch circle and place on a 14-inch greased pizza pan. Spread some of the melted butter on top and sprinkle with a mixture of the brown sugar, cinnamon and nuts. Repeat layers with the rest of the dough and topping.

Place a round glass or cutter (don't push down) on top of the dough in the center of the circle. With a sharp knife, make 16 evenly spaced cuts from round center to edge of dough. Remove center glass or cutter, grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.

Cover and let rise for about 30 minutes. Bake at 375 degrees until golden brown, about 20 minutes. Let cool.

Mix the glaze ingredients and use a spoon to swirl across the top.

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