Ingredients
Dough
1 cup (240 g) warm milk
½ cup (120 g) active sourdough starter
3 tbsp (40 g) sugar
4 tbsp (56 g) unsalted butter, melted
1 tsp salt
3½–4 cups (420–480 g) all-purpose or bread flour
Cinnamon Filling
4 tbsp (56 g) very soft butter
⅓ cup (65 g) brown sugar
2 tsp cinnamon
Egg Wash
1 egg
1 tbsp milk
Instructions
1. Make the Dough
Mix milk, starter, sugar, and melted butter in a bowl.
Add flour and salt. Mix until a shaggy dough forms.
Knead by hand or mixer 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise 4–6 hours at room temp (or until puffy, not necessarily doubled).
2. Cold Ferment (Optional but Recommended)
Refrigerate the dough overnight (8–12 hours) for better flavor and easier shaping.
3. Prepare the Filling
Mix soft butter, brown sugar, and cinnamon into a smooth paste.
4. Shape the Star
Divide dough into 4 equal pieces.
Roll each into a 10-inch (25 cm) circle.
Place first circle on parchment. Spread filling evenly.
Repeat with next two layers.
Place final dough circle on top without filling.
5. Cut & Twist
Place a small cup in the center (don’t cut inside it).
Cut dough into 16 strips.
Twist every two strips away from each other twice, then pinch ends together.
Remove cup.
6. Final Rise
Cover loosely and rise 1–2 hours until slightly puffy.
7. Bake
Preheat oven to 375°F (190°C).
Brush with egg wash.
Bake 20–25 minutes until golden brown.
8. Finish
Cool slightly and dust with powdered sugar if you like.
Tips
If dough feels stiff, add 1–2 tbsp milk while kneading
Best eaten the same day, but reheats well
You can swap cinnamon filling for Nutella, jam, or sweetened cream cheese
If you want, I can:
Adjust this for discard starter
Convert it to metric only
Help troubleshoot shaping or fermentation 😊