This is a really lovely bread to make for the Christmas table to share with family and friends. It takes a little time to make so is a perfect project when you have a day that you want to spend pottering in the kitchen.
This bread is just one recipe that I share in my online Christmas Breads course.
300g strong white flour
250g plain white flour
1 sachet of easy bake/instant yeast or 10-15g fresh yeast
10g fine sea salt
50g caster sugar
150ml whole milk
50g unsalted butter
125g unsalted butter
125g soft brown sugar
2tsp ground cinnamon
Icing sugar to decorate
To make the dough:
Heat the milk and butter in a small pan until the butter has melted, add in the tepid water and check with a clean finger that the liquid isn’t too hot. If it’s too hot it will kill the yeast, so leave it to cool for a while.
Measure the flours, salt, sugar and yeast (keeping the salt and yeast separate as the salt will kill the yeast) into a large bowl, pour in the liquids and add the egg.
Using a clawed hand mix the ingredients together until they come together in a shaggy mass. If the mixture has any dry bits of flour add a splash more water. You want it to feel on the sticky side rather than the dry side. Cover with clingfilm, a large plastic bag or a shower cap and leave to stand for at least ten minutes. Use the stretch and fold method to develop the dough or knead for ten minutes. Cover and leave to rise until it has doubled in size (about an hour in a warm kitchen).
Flour the work surface. Split the dough into four equal pieces and roll each piece into a circle measuring 30cm. Spread ⅓ of the cinnamon and sugar mixture over the first disc of dough. Place a second disc of dough over the first and spread ⅓ of the cinnamon mixture evenly over. Repeat with the third disc. Place the fourth disc on top. Lightly mark a small circle in the centre of the dough to use as a guide. Cut the dough from this circle outwards into four and then each quarter into two and each of those into two so that you end up with 16 strands. Take two strands and twist them away from each other to near the end of the strands and then join the two strands pinching them together to make a point.
Cover and leave to rise again for about 30 minutes in a warm kitchen. Preheat the oven to 200 C, 180℃ for a fan oven, gas mark 6. When risen, bake the star for 20-30 minutes until golden brown and fully baked.
Whilst the star is cooking, place the sugar and water for the glaze in a saucepan and bring to a simmer. When the star comes out of the oven brush the glaze all over and decorate as you wish.
Ready to learn more?
My Christmas Breads online course shows you how to make a mincemeat wreath, pear and blue cheese focaccia, stollen and a tear and share Christmas tree bread. You can buy the course individually or get access to all of my online courses when you become a member.