Adapted from King Arthur Flour recipes.
"Approx 8-12 servings. It may seem a bit complex, but
it really isn’t. A beautiful presentation for special
USCG functions or weekend duty at a station. You can
get creative with toppings or serve it as-is" Dave
Dough:
2 cups all purpose flour
1/4 cup potato flour
1/4 cup nonfat milk
3/4 cup lukewarm water
1/4 cup (galley temp) unsalted butter
1 tsp vanilla
2 tsp instant yeast
2 tbl sugar
1 tsp salt
Directions:
1. Combine dry ingredients and dry-mix until blended.
2. Add remaining ingredients and mix at low speed until you have a smooth dough.
3. Proof dough in a greased bowl for about 60 minutes (should double in size).
4. Divide dough into quarters and round by hand. Let rest 25 minutes.
5. Roll one of the pieces into a 10” circle. Brush with beaten egg and sprinkle with 1/3 of the cinnamon sugar mix KEEP 1/4” BARE AROUND PERIMETER.
6. Roll out the second ball and repeat step 5. Same with the third ball. The fourth ball gets rolled out and placed on top, but NOT coated.
7. With a 3” disk (cutter or coffee cup) in the center as a guide, cut 16 equal strips- edge to center.
8. Using both hands, pick up two adjacent strips and twist twice so that the top side is facing up again. Do this for the remaining pairs.
9. Pinch the ends- now you have a eight point star. Remove the center guide (cutter or cup).
10. Transfer to a baking sheet and rest about 1/2 hour.
11. Pre-heat oven to 400F, and brush Star with a thin coat of the beaten egg.
12. Bake 12-15 minutes with center temperature @200F.
13. Cool 10 minutes and serve.
Cinnamon Star Cake
Dave Pierce 014-07-02 Norwalk CT
Filling:
1 large egg, beaten
1/2 cup sugar with
1 tbl cinnamon
BACK TO