Sourdough Cinnamon Star Bread

Ingredients

Dough

• 1 cup (240 g) warm milk

• ½ cup (120 g) active sourdough starter

• 3 tbsp (40 g) sugar

• 4 tbsp (56 g) unsalted butter, melted

• 1 tsp salt

• 3½–4 cups (420–480 g) all-purpose or bread flour

Cinnamon Filling

• 4 tbsp (56 g) very soft butter

• ⅓ cup (65 g) brown sugar

• 2 tsp cinnamon

Egg Wash

• 1 egg

• 1 tbsp milk

Instructions

1. Make the Dough

1. Mix milk, starter, sugar, and melted butter in a bowl.

2. Add flour and salt. Mix until a shaggy dough forms.

3. Knead by hand or mixer 8–10 minutes until smooth and elastic.

4. Place in a greased bowl, cover, and let rise 4–6 hours at room temp (or until puffy, not necessarily doubled).

2. Cold Ferment (Optional but Recommended)

• Refrigerate the dough overnight (8–12 hours) for better flavor and easier shaping.

3. Prepare the Filling

• Mix soft butter, brown sugar, and cinnamon into a smooth paste.

4. Shape the Star

1. Divide dough into 4 equal pieces.

2. Roll each into a 10-inch (25 cm) circle.

3. Place first circle on parchment. Spread filling evenly.

4. Repeat with next two layers.

5. Place final dough circle on top without filling.

5. Cut & Twist

1. Place a small cup in the center (don’t cut inside it).

2. Cut dough into 16 strips.

3. Twist every two strips away from each other twice, then pinch ends together.

4. Remove cup.

6. Final Rise

• Cover loosely and rise 1–2 hours until slightly puffy.

7. Bake

1. Preheat oven to 375°F (190°C).

2. Brush with egg wash.

3. Bake 20–25 minutes until golden brown.

8. Finish

• Cool slightly and dust with powdered sugar if you like.

Tips

• If dough feels stiff, add 1–2 tbsp milk while kneading

• Best eaten the same day, but reheats well

• You can swap cinnamon filling for Nutella, jam, or sweetened cream cheese

If you want, I can:

• Adjust this for discard starter

• Convert it to metric only

• Help troubleshoot shaping or fermentation 😊