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Kanelstjerne - Opskrift på stjernebrød med kanel
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Cinnamon Star Bread - Star Bread with Cinnamon

Recipe for star bread with cinnamon - a Danish cinnamon star (kanelstjerne).
Course Bread, Dessert
Cuisine Danish
Nøgleord Christmas, Christmas baking, Star-shaped food
Total Time 2 hours 30 minutes
Servings 8 people
Calories 507kcal

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

Instructions

  • 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

Calories: 507kcal | Carbohydrates: 65g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 496mg | Potassium: 165mg | Fiber: 3g | Sugar: 24g | Vitamin A: 782IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 3mg