Cinnamon Swirl Star Bread

Prepare the Dough (Using Stand Mixeror by Hand)

1. In measuring cup stir in ⅔ cup of warm milk, sugar and yeast. Let the mixture stand for 10 minutes, or until it turns frothy and doubles in volume. Note: If the yeast is active the mixture turns frothy and doubles in volume. If the mixture does not double in size start the process again with fresh yeast.
2. In a bowl add flour, salt, yeast mixture, vanilla and eggs, using a spatula to mix until the flour is incorporated. You can also do this in a stand mixer but remember to add softened butter.
3. Transfer the dough onto a lightly floured work surface. Add the softened butter, knead the dough until it is soft, elastic and springs back when pressed gently and no longer sticky (approximately 10-15 minutes). If using a stand mixer knead the dough for 5 minutes. Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm milk and knead the dough until it is nice and soft.
4. Shape the dough into a smooth ball and place into a greased bowl.

Proof/Rise

1. Place the dough in a greased bowl and turn it once to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 60-90 minutes or until it doubles in volume.

Shape the Dough Into 4 Balls

1. Transfer the dough onto a lightly floured work surface and flatten it down. Divide the dough into 4 equal pieces. Shape each piece into a smooth ball. Cover the dough balls with plastic wrap or a kitchen towel and let it rest for 10 minutes.
2. Line a baking sheet some parchment paper.
3. Lightly flour the work surface and roll each ball into a 10-inch circle. Place the rolled circle onto a baking sheet.
4. Apply ⅓ of softened butter and sprinkle ⅓ of the cinnamon-sugar mixture evenly on the top leaving about ¼ inch border around the edges.
5. Repeat the process with the remaining dough balls. There will be 4 layers of dough circles and 3 layers of filling leaving the top layer of dough circle bare. Note: The top layer of dough has no butter or cinnamon-sugar on it.
6. Place a round 2 ½ inch cup (or cookie cutter) in the center of the rolled dough to mark the center of the star. Using a sharp knife cut the circle into 16 equal strips starting from the edge of the cup to the end of the dough circle. Cut through all the layers.
7. Using both hands grab two adjacent strips and twist them twice away from each other outwards. Pinch the two ends of strips together. Repeat the process with the remaining strips. Your star bread will have 8 pairs of strips.

Second Proof/Rise

1. Cover the shaped bread lightly with plastic wrap and place it in a warm place for 30-45 minutes or until it rises and becomes puffy. Note: Lightly spray the plastic wrap (side that goes on the bread) with some cooking spray to avoid sticking to the dough.

Bake the Star Bread

1. Pre-heat the oven to 350°F.
2. Using a pastry brush lightly brush the bread with an egg white. Bake the bread for 20-22 minutes or until top is golden brown. Note: If the top is browning quickly, loosely tent the bread with foil.
3. Remove the bread from the oven and allow it to cool for 10 minutes before serving. Dust with confectioner’s sugar and enjoy!