1. Step 1: Make the Dough: In a large mixing bowl, combine the lukewarm water, milk, egg, sugar, softened butter, and instant yeast. Whisk these wet ingredients together until well combined. In a separate, larger bowl, sift together the all-purpose flour, salt, and ground cardamom. Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until it becomes smooth, elastic, and no longer sticky. Form the dough into a ball. Lightly grease a clean bowl, place the dough inside, turn it once to coat, then cover it tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for approximately 1 hour, or until it has visibly doubled in size.

2. Step 2: Layer the Dough: Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into four equal pieces. Take each piece and roll it out into a thin, 8-inch (20 cm) circle using a rolling pin. Don’t worry if the circles aren’t perfectly uniform; they will still look beautiful once shaped and baked. Place the first dough circle on a parchment-lined baking sheet. Generously brush this layer with about ¼ of the softened room-temperature butter, extending to the edges. Then, sprinkle evenly with ⅓ of your prepared cinnamon-sugar mixture. Place the second dough circle directly on top and repeat the brushing with butter and sprinkling with cinnamon sugar. Do the same for the third layer. Finally, place the fourth and final dough circle on top, but this time, only brush it with the remaining ¼ of the softened butter, leaving the top layer of dough plain without cinnamon sugar.

3. Step 3: Shape the Star: With the four layered dough circles stacked on your baking sheet, it’s time to create the iconic star shape. Place a small, round cookie cutter (or a glass) in the very center of the top dough layer, pressing down lightly to make an indentation but *not* cutting through. This will serve as your guide for the center. Using a sharp knife or a pizza cutter, carefully cut the stacked dough from the edge of the center indentation outwards to the perimeter, dividing it into eight equal triangular sections. Think of cutting a pizza into 8 slices, but leaving the center uncut. Next, in each of the eight triangles, make a small, horizontal cut about two-thirds of the way through the middle of the triangle, starting from the base and going towards the tip. This cut should be roughly 1.5-2 inches (4-5 cm) long, depending on the size of your bread.

4. Step 4: Twist & Shape: Now for the fun part that brings the star to life! Take the tip of each individual triangle and gently pull it through the small cut you made in its middle, from the top side to the underside. As you pull it through, it will naturally create a twist and lift the layers. Once pulled through, gently pinch the two bottom corners of each twisted triangle together. This pinching motion helps to define the points of the star and secures the shape. Repeat this process for all eight triangles, carefully arranging and pinching each one to form a beautiful, symmetrical star. Take your time with this step; the more precise you are, the more defined your star shape will be.

1. Step 5: Brush & Rest: Once your star shape is formed, it’s time for the final touches before baking. In a small bowl, whisk together the milk and a tablespoon of sugar until the sugar dissolves. This simple milk wash will give your bread a beautiful golden-brown color and a subtle sheen as it bakes. Gently brush the entire surface of the shaped bread with this sweetened milk, ensuring an even coating. After brushing, let the bread rest uncovered at room temperature for an additional 15 minutes. This brief resting period allows the dough to slightly relax and puff up a little more (a mini second proof), contributing to a lighter, airier texture. During this time, preheat your oven to the specified temperature.

2. Step 6: Bake! Preheat your oven to a hot 465°F (240°C). Place the baking sheet with your star bread into the preheated oven and bake at this high temperature for the initial 5 minutes. The high heat provides an excellent “oven spring,” helping the bread puff up quickly and achieve its desired volume. After 5 minutes, without opening the oven door too much, quickly lower the oven temperature to 390°F (200°C) and continue baking for another 15-20 minutes. Keep a close eye on it during this final stage; bake until the bread is beautifully golden brown on top and cooked through. A skewer inserted into the center should come out clean. Once baked, remove the bread from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack.

Ingredients

Instructions

• Size doesn’t have to be perfect: Don’t stress if your dough circles aren’t exactly 8 inches (ca. 20 cm) or perfectly round. Once the bread is twisted, shaped, and baked, any minor imperfections in the initial circles will be beautifully disguised, and the overall effect will still be stunning!
• Chill before cutting for easy shaping: For much easier handling and more defined cuts when shaping the star, I highly recommend refrigerating the layered dough for about 20-30 minutes after stacking and before making your cuts. This allows the butter between the layers to firm up, making the dough less sticky and preventing the layers from sliding, which results in a cleaner, sharper star shape.
• Don’t overcrowd the oven: Bake only one star bread at a time for optimal air circulation and even baking. If baking multiple, use separate baking sheets and rotate them halfway through the baking time.
• Achieving the perfect rise: Ensure your rising environment is consistently warm and draft-free. A slightly warm oven (turned off, with just the light on) or a warm spot near a sunny window can work wonders. Properly activated yeast and a good rise are key to a fluffy bread.

2. Storage & Reheating Instructions:

• At room temperature: To maintain its freshness and soft texture, store your Cinnamon Star Bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. This prevents it from drying out.
• Freezer: For longer storage, allow the bread to cool completely. Wrap it tightly in plastic wrap, then again in aluminum foil, and freeze for up to 1 month. Thaw at room temperature before reheating.
• Reheating: To enjoy warm, fresh-ttasting bread, preheat your oven to 300°F (150°C). Place the star bread directly on a baking sheet (you can cover it loosely with foil if it’s already quite browned) and warm for about 5-10 minutes, or until heated through and soft again. This method helps to revive its tender crumb and crisp up the edges.