The most delicious cinnamon star bread — sticky, soft and moist.
This cinnamon star simply tastes wonderful: the bread is moist, soft and tender, with plenty of cinnamon remonce (a soft filling of butter, brown sugar and cinnamon), mmm 🙂
Cinnamon star bread is almost a must in the run-up to Christmas and all through December.
It tastes incredibly good, and it’s really easy to bake (see the video below the recipe). The dough is a pleasure to work with, and the bread tastes of Christmas and cosy moments together.
Store your cinnamon star at room temperature in an airtight bag, or on a chopping board covered with cling film.
Cinnamon Star Bread – Star Bread with Cinnamon
Recipe for star bread with cinnamon – a Danish cinnamon star (kanelstjerne).
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Ingredients
Cinnamon star dough
- 25 g fresh yeast or about 8 g dried yeast
- 200 ml lukewarm milk
- 1 egg
- 3 tbsp caster sugar
- 400 g plain flour
- 1 tsp ground cardamom
- 1 tsp salt
- 75 g butter, at room temperature
- Milk or beaten egg, for brushing
Cinnamon remonce (filling)
- 150 g butter, at room temperature
- 150 g soft light brown sugar
- 3 tbsp ground cinnamon
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Method
- Dissolve the yeast in the milk, then add the egg and sugar.
- Mix the flour, cardamom and salt, and add it a little at a time until all the flour is used and worked into the dough.
- Add the butter in small cubes and knead the dough thoroughly, ideally in a stand mixer, until it comes away from the sides of the bowl. This takes about 5-8 minutes at a fairly high speed.
- Grease your hands with a little oil or wet them with a little water, shape the dough into a ball and return it to the bowl. Cover with cling film and a tea towel, and leave the dough to rise in a warm place for about an hour.
- Meanwhile, mix the ingredients for the remonce and set it aside on the worktop.
- Divide the dough into 4 equal pieces and shape them into balls. Flatten each ball slightly and roll them out on a lightly floured surface into circles about 30 cm in diameter.
- Spread 3 of the circles with the cinnamon remonce. If the remonce is difficult to spread, warm a spoon in a little boiling water and spread the remonce out with the back of the spoon.
- Stack the 3 spread circles on top of each other on a sheet of baking parchment, remonce side up, and finish with the circle without remonce.
- Place a plate about 27-28 cm in diameter on top and trim away the excess dough so you have a neat round circle.You can turn the excess dough into 2-3 small twists.
- Place a glass about 6-7 cm in diameter in the centre of the circle, and cut the dough into 16 equal strips – from the glass outwards.This is easiest done by first cutting the dough into 4 equal pieces, dividing each of these in 2, and then dividing each of those in 2 again. Then remove the glass.
- Now lift 2 "strips", one in each hand, and twist them 3 times – away from each other. Pinch the ends firmly together at the tip, pressing top to bottom, so they seal tightly. Continue until you have gone all the way round and the bread looks like a star.See the video below the recipe if needed.
- Leave the star bread to prove for about 30 minutes under a damp tea towel.
- Brush the star bread with beaten egg and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-18 minutes.
- Let it cool slightly before serving, or serve it cold.
Nutrition
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Nem at følge , selv for utrænede hænder som mine
Hej Brian
Ej hvor er det godt at høre, tusind tak for din feedback 🙂
Warm wishes, Dianna
Hej kan man forberede hele stjernen dagen inden også komme den i ovnen dagen efter?
Og vil det fungere hvis man tilføjer marcipan til remoncen?
Hej Camilla
Du kan sagtens tilsætte marcipan i remoncen 🙂
Uhhh det har jeg ikke prøvet. Skule man gøre det, skal der i hvert fald mindre gær i, og den skal også stå på køl og hæve så.
Jeg ville nok hellere bage den, og så måske give den 3-4 minutter mindre.
Og så smide den i ovnen dagen efter og give den til denne r gylden og lun 🙂
Warm wishes, Dianna
Kan jeg lave dejen dagen i forvejen og lade den hæve i køleskabet? ❤️
Hej Alberte
Det kan du sagtens gøre 🙂
Prøv at nøjes med 14 gram gær, – det skulle være rigeligt 🙂
Warm wishes, Dianna
Hej Dianna
Jeg er meget glad fordi jeg fandt din webside.
Jeg har altid drømt en webside som din.
Det er mega nemt at søge opsktifter og følge med imens man er i køkken.
Tak for sharing geniale ideer for os.
Mvh Gülsüm Kücükavci
Hej Gülsüm
Åhhh, – sikke da en helt vidunderlig besked at modtage 🙂
Tusind tusind tak for de søde ord, hvor gør det mig bare glad at høre altså 🙂
Warm wishes, Dianna
Kan man evt lave kanelstjernen sem langtidhævet?
Hej Lone
Du kan sagtens koldhæve den, der skal du kun bruge 12 g gær:)
Lader du den langtidshæve på køkkenbordet, 4-5 timer kan du nøjes med 14 g gær:)
Warm wishes, Dianna