Starting the year off correctly with one of my favourite
things I’ve ever made! This cinnamon star bread is delicious and super impressive and once you’ve cracked
the dough-making, it’s a fairly easy process!
This is the same recipe as my individual kanelbullar but
with a different assembly at the end which just turns it into a show stopper. This would
make a great centrepiece dessert, sliced up and served with a dollop of ice-cream or
custard.
Serves 8, realistically. But you will find no judgement here if you keep it all to yourself.
Some tips:
- It is really easy to overheat the milk and butter mixture at the start, so I reserve about 60ml of cold milk and add it after heating to quickly bring the temperature down.
- Making a miniature yeast “slurry” with some of the milk mixture and a little sugar boosts the rising. Too much sugar kills yeast, but a little will help feed it.
- A round baking tray makes this a lot easier – for example a pizza tray. Bonus – these are cheap and easy to find
- It’s fine if you don’t roll out perfect circles (I never do), everything kind of comes together ok in the oven.
- Cutting into strips is easiest if you cut into quarters and then cut each quarter again twice to get four strips per quarter, so 16 strips total.
