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Cinnamon pull apart bread has been in my do list since long but somehow I was postponing the bake for no solid reasons though. This time I got hold of this star shaped bread recipe with cinnamon sugar and butter filling. The actual recipe was double the ingredients and was a four layer bread but I baked it in two layers and so the bread was small apt for our evening tea. Got just finished in minutes. The sprinkling of powdered sugar on top is an additional sugary touch which you can avoid if you wish too as the bread is sweet with cinnamon sugar filling.
I love baking breads of different shapes and sizes and I had prepared the shaped dinner rolls sometime back. The tang zhong method is used to bake this bread which I used for baking the wheat flour bread. This is also baked with wheat flour which worked perfectly fine and didn't feel like it was baked with wheat. If you plan to bake using double the ingredients, then give an additional cook time of 5-7 mins more than this bake time. You may also fill the bread with crushed garlic and butter for a savory version and can bake homemade garlic bread. Do give this a try and enjoy !
Preparation time ~ 20 minutes
Baking time ~ 15 minutes
Serves ~ 1 star shaped bread
Author ~ Julie
Ingredients
to prepare tang zhong
all purpose flour (maida) 1/4 cup
water 3/4 cup
to prepare bread
wheat flour 1 cup + 1/4 cup
salt 1/4 tsp
sugar 1.5 tbsp + 1 tsp
yeast 1 tsp
milk 3 tbsp
tang zhong half of prepared (approx 3 tbsp)
butter 1.5 tbsp
vanilla essence 1/2 tsp
to fill
cinnamon powder 1 tbsp
sugar 1/4 cup
butter 1/3 cup melted
1 egg wash to brush the top
Method
- Mix the all purpose flour(maida) and the 3/4 cup water without lumps to make tang zhong. Heat this over flame on low and keep stirring till the mixture thickens and is a porridge like. Switch off flame at this point and leave to cool completely. Use half of the prepared tang zhong for this recipe (approx 3 tbsp).
- In a bowl add leuk warm milk(3 tbsp), sugar and yeast. Leave to proof for 7 minutes until its frothy.
- In another bowl, add the wheat flour, sugar and salt. Mix well and then add half of the prepared tang zhong and add in the yeast mixture. Mix in gently and make a dough. The dough a this point is very sticky. Transfer this to a work surface or clean counter top and knead till its no longer sticky (around 10 minutes). The dough should set gluten in after kneading, if you stretch a small portion of the dough,it should be thin and translucent that means the dough can be rested to rise at this point. Add the softened butter at this point and knead again. Now add in the remaining 1/4 cup wheat flour or as much needed to get a smooth but not very sticky dough.
- Brush a bowl with oil and place the dough in the bowl. Brush the top of the dough also with oil. Cover with a cling wrap and leave to double for an hour.
- After an hour, punch down all the air in the dough. Make two equal portions of the dough (approx 160g each) and leave to rise in the bowl for 15 minutes. Cover again with a cling wrap.
- In the mean time, prepare the filling by mixing the sugar 1/4 cup, cinnamon powder and melted butter. Mix well and keep aside.
- Now, roll out each of the balls in a big chapathi shape but slightly thicker than chapathi. Place on a parchment paper lined tray. Then spread the cinnamon mixture and roll the next ball of dough on a lightly floured surface. Then transfer this on top of the spread cinnamon mixture and seal the edges.
- Now place a lid in the center of the prepared chapathi. Using that as a center guide, cut out lines to make 16 equal portions.
- Then twist two close ends together to the outside by twisting three times. And pinch the ends to make a pointed end like flower. Repeat the same step for all other cut portions. Cover with a cling wrap and then with a damp cloth. Leave to rise for another 45 minutes till its puffed again.
- Pre heat oven to 350 degrees F (do this in the last 10 minutes of rise) and then brush the top of the bread using egg wash liberally and then place in preheated oven. Bake for 15-17 minutes till the top looks nicely baked (I kept only the heat mode on at the bottom and gave two minutes of top heat for the final look). Remove from oven, brush the top with butter and leave to cool for 10 minutes. Sprinkle powdered sugar on top and serve with black tea. Enjoy 😊
NOTES
* The tang zhong method I have earlier used to prepare whole wheat bread recipe, the link is here.
* The original recipe makes a four layer flower /star by simply doubling all the ingredients. In that case, divide the dough in four equal portions and make four chapathis, sprinkle each layer of the made chapathi with cinnamon mixture. That makes a big star shaped bread.
* Use oil or butter for the dough but for cinnamon mixture use butter or egg wash for better tastes. Also remember to add the fat portion afte kneading the dough first else it may not rise well.
* You may also fill the bread with crushed garlic and butter for a savory version and can bake homemade garlic bread.
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1 comment:
Tangzhong is my favourite way to make soft sweet buns and bread. Your cinnamon star looks fantastic!
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