Cookie Butter Star Bread

Cookie Butter Star Bread

Ingredients

Sweet Roll Dough
1 cup whole milk, warmed to 110°F
1 package (2 1/4 tsp.) active dry yeast
3 tbsp sugar
¼ cup unsalted butter, softened
1 tsp vanilla extract
1 egg
1 tsp salt
3 ½ cups all-purpose flour + more for dusting
Egg wash (1 egg + 1 Tbs. water, whisked together)
Powdered sugar, for serving
Cookie Butter Filling
6 tbsp cookie butter
1 tsp cinnamon

Directions

Make the dough…

Mix the warm milk, sugar, and yeast in the bowl of a stand mixer. Let it stand for 5-10 minutes, until foamy. Add the butter, vanilla, egg, and salt until well combined. Then, mix in three cups of the flour until the dough starts to come together.

Using a dough hook (or your hands), knead for 5-7 minutes, until the dough is smooth and slightly sticky. It should be tacky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency. You may need up to 3 1/2 cups of flour total.

Place the dough in an oiled bowl, and cover with a towel. Place the dough in a warm, draft-free spot and let it rise until doubled in size, about 45-60 minutes.

Make the filling…

In a small bowl, stir together the cookie butter and cinnamon until well combined. Microwave for about 20 seconds until it’s very spreadable. (You may need to microwave it a few times throughout the spreading process).

Assemble the star bread…

Punch down the dough to release any air bubbles. Divide the dough into four equal pieces. Roll each piece of dough into a 10-inch circle on a lightly floured surface. Use a 10-inch plate or bowl to make an imprint in the surface of the dough. Using a pizza cutter or sharp knife, cut around the imprint until you have four perfect 10-inch circles.

Place one circle of dough on a piece of parchment paper. Spread 2 Tbs. of the cookie butter filling on the dough, and top with another layer of dough. Repeat two more times, finishing with the fourth layer of dough. No filling goes on top of the fourth layer!!

Place a 2-inch round cookie cutter or bowl in the center of the dough stacks. Using a pizza cutter or sharp knife, cut 16 even strips around the center of the dough, leaving the two inches in the center intact. I did this by cutting the dough into four equal sections in a cross shape and then cutting each quarter into four strips.

Grab two adjacent strips, placing one in each hand. Twist the strips two times in opposite directions (I twist them away from each other). Press the ends together to make a point. If they don’t stick, use a very small amount of water or egg wash to press them together. Repeat with the remaining strips. You will have 8 points total.

Transfer the assembled bread on the parchment paper to a baking sheet. Cover with a towel, and let it rise in a warm spot for 20 minutes, or until puffy.

Bake the star bread…

Preheat the oven to 350°F. Brush the assembled star bread with egg wash. Bake for about 20-25 minutes, until it’s a beautiful golden brown. The internal temperature should register 190°F.

Let it cool on the counter for about 5 minutes. Dust with powdered sugar, and serve with lots of hot coffee!

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Sweet Poppy Bread with Vanilla Glaze

For my boyfriend and friends with nut allergies, I use only vanilla extract, but I prefer half almond, half vanilla for myself. If you want to add a little zhuzh to the glaze, you can mix in some lemon or orange zest!

Ingredients

For the bread…
3 cups AP flour
1 tsp salt
1 ½ tsp baking powder
3 eggs
1 ½ cups milk
1 cup + 2 Tbs. canola oil
2 cups sugar
1 ½ tbsp poppy seeds
1 tsp vanilla extract
1 tsp almond extract
For the glaze…
¾ cup powdered sugar, sifted
2 tbsp milk
½ tsp vanilla or almond extract

Directions

Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.

In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.

Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.

While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.