AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Install the Kneading Blade
- Place and weigh all the wet ingredient and follow by the wet ingredients in the mixing jar.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for one hour.
- Prepare Filling
- In a small bowl; mix together softened butter, brown sugar and cinnamon. Set asides.
Punch and Shape the dough
- Punch the dough down and divide the dough into 4 equal portions, lightly flour a clean work surface and use a rolling pin to roll one piece of dough into a 12" (30cm) disc. Place a plate on top and cut away any excess dough around the plate with a sharp knife. Remove the plate, place dough disc on the prepared baking sheet. Repeat the rest of the dough.
- Spread 1/3 filling mixture on the first bottom layer of the dough disc and place the second dough on top. Repeat with the rest.
- Place a small cup in the middle of the dough disc and very lightly mark a ring in the centre to use as a guide. With a sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
- Take 2 strips that are side-by-side and twist them away from each other two times. Connect the two strands at the end, pinching the ends together to form a point. Repeat with all the strips and create a star flower.
- Cover star bread loosely with a damp cloth or towel and let rest one more time for 45 minutes.
- Preheat oven to 200°C. Beat egg whites leftover from the yolk and brush whites evenly over the surface of the bread. Bake bread for 20 minutes or until lightly browned and golden.
- Decorate with powdered sugar (confectioners sugar or icing sugar), and a little ground cinnamon.
Serving Size sticks
Servings 8
- Amount Per Serving
- Calories 365
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 6.9g35%
- Cholesterol 79mg27%
- Sodium 76mg4%
- Potassium 80mg3%
- Total Carbohydrate 58.1g20%
- Dietary Fiber 2g8%
- Sugars 14.5g
- Protein 6.6g14%
- Calcium 2%
- Iron 16%
- Vitamin D 58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade
- Place and weigh all the wet ingredient and follow by the wet ingredients in the mixing jar.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
Notes:
- If the dough is sticky that it sticks to your fingertips, you need to add a little flour 1 – 2 tablespoon of flour and knead for 1 Minute.
- Follow the instruction for 1st Rise for one hour.
- Prepare Filling
- In a small bowl; mix together softened butter, brown sugar and cinnamon. Set asides.
Punch and Shape the dough
- Punch the dough down and divide the dough into 4 equal portions, lightly flour a clean work surface and use a rolling pin to roll one piece of dough into a 12" (30cm) disc. Place a plate on top and cut away any excess dough around the plate with a sharp knife. Remove the plate, place dough disc on the prepared baking sheet. Repeat the rest of the dough.
- Spread 1/3 filling mixture on the first bottom layer of the dough disc and place the second dough on top. Repeat with the rest.
- Place a small cup in the middle of the dough disc and very lightly mark a ring in the centre to use as a guide. With a sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
- Take 2 strips that are side-by-side and twist them away from each other two times. Connect the two strands at the end, pinching the ends together to form a point. Repeat with all the strips and create a star flower.
- Cover star bread loosely with a damp cloth or towel and let rest one more time for 45 minutes.
- Preheat oven to 200°C. Beat egg whites leftover from the yolk and brush whites evenly over the surface of the bread. Bake bread for 20 minutes or until lightly browned and golden.
- Decorate with powdered sugar (confectioners sugar or icing sugar), and a little ground cinnamon.