Cinnamon Christmas Star
320g strong bread flour
7g of instant yeast
350ml warm whole milk
200g strong bread flour
3T sugar (or less to suit taste)
60g melted butter
1 egg yolk
120g butter, melted
150g brown sugar
1 tablespoon cinnamon
1t ground cloves
Egg wash (1 egg beaten with 1 tablespoon of water)
Mix the ingredients for the sponge, cover and set aside for about an hour until its frothy and has swelled.
Add the rest of the ingredients and mix well - either use a machine with a dough hook or knead until it is silky and smooth. the dough should be sticky, but not too wet. If you are using a machine it will stick to the bottom of the bowl but not the sides, so adjust the mixture accordingly.
Place dough in a lightly oiled bowl, cover and let rise until doubled (about 1.5-2h).
Punch down and cut into 4 pieces.
Roll the first piece out into a circle.
Place it on a piece of parchment on a baking tray.
Spread 1/3 of the filling ingredients over the round.
Roll out the next piece of dough into a round roughly the same size. place it on top of the filling.
Repeat steps 7 & 8.
Spread the remaining filling on top of the 3rd round. Roll out the last round and place it on top.
Using a small glass as a guide, cut the rounds into 16 segments, making sure not to cut through the middle.
Working in pairs, twist the segments of dough outward, all the way around.
Leave to rise for about 45 minutes.
Pre heat the oven to 180c.
Brush the dough with an egg wash.
Bake for 35 minutes.
For an alternative filling, use nutella!