Today we made a first trial run of making a star bread. Now this bread concept is made with a sweet danish type dough, without the laminations. The layers come from the building technique. Many different types of filling can be used; nutella is popular, cinnamon and sugar… even pizza! Might have to try that one another day.
The dough itself is straight forward. The tricky part is dealing with a very soft dough. You will see in the video that after its rested for that first 1 hour, the dough is manageable. However, right after mixing… it can be challenging. We followed the recipe of the dough from Sally’s Baking Addiction web site. Having proven herself with some other recipes I have tried from her web site, I opted to follow her instructions to the letter. The dough, coming out after mixing for 3 minutes was very sticky but I put it on the table and added the full 3 tablespoons of floor. Slowly kneading it about 10 or times. I was very tempted to add more flour but resisted. Figuring that if I can get it in the bowl, the 1 hour of proofing should tame the tacky. 🙂
It tamed it pretty good after that hour of proofing. From that point it’s about managing the dough with a rolling pin and building the layers. I will let the video explain it better.