Serves 8 | Recipe from King Arthur Flour
Ingredients
Bread
- 2 cups (241g) King Arthur unbleached all-purpose flour
- ¼ cup (46g) potato flour or 1/2 cup (46g) dried potato flakes
- ¼ cup (35g) nonfat dry milk
- ¾ cup + 2 to 4 Tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough
- ¼ cup (4 Tablespoons, 57g) unsalted butter, at room temperature
- 2 teaspoons instant yeast
- 1 Tablespoons (25g) sugar
- 1 teaspoon salt
- 1 egg for egg wash
Filling
- 1 large egg, beaten
- ½ cup sugar
- 1 Tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon
Glaze
- ½ cup powdered sugar
- 2–4 Tablespoons milk and/or orange juice
Directions:
- Add all of the dough ingredients to a large bowl or a stand mixer fitted with a dough hook. Mix to
- incorporate and then knead until you have a soft, smooth dough.
- Lightly grease a large bowl and place the dough in it. Cover the bowl with plastic wrap or a damp tea
- towel and let rise in a warm place for about an hour, or until the dough is almost doubled in size.
- When the dough is ready, divide it into four equal pieces. Let these rest for 10 minutes.
- Roll each piece of dough out into a 10" round.
- Place the first circle of dough onto a parchment-lined baking sheet. Brush the surface lightly with the
- beaten egg, leaving 1" space without egg around the edge. Spread 1⁄3 of the filling on the dough.
- Place the second circle of dough on top of the filling, brush with egg wash and spread 1⁄3 of the filling on
- the dough. Repeat with the next round. Place the final dough round on the top.
- Trim the edges of the circles if they aren't even. Place a 2" wide drinking glass, biscuit cutter, or other
- circular object in the center of the top circle of dough.
- Using a very sharp knife, cut through the dough from the outer edge to the edge of the circular object in
- the center. Cut sixteen equal slices.
- Take two slices of dough and twist them away from each other twice. Repeat around the entire circle.
- Take each pair of twisted slices and lay one end over the other to create a pointed end and press the ends
- together firmly to seal the dough.
- Cover loosely with plastic wrap and let the dough rise for 15 minutes, while you heat the oven to 400ºF.
- Brush the top of the loaf with beaten egg, sprinkle with flaky sea salt or sugar and bake it for 15 minutes,
- or until lightly golden brown.
- Serve warm or at room temp. Store any leftover bread, well wrapped in plastic, at room temperature for
- several days. Freeze for longer storage.
Filling:
- Stir sugar and cinnamon together
- Optional: whisk together ½ cup powdered sugar and 1-2 Tablespoons milk to make a glaze and drizzle over the bread right before serving.
Glaze:
- Whisk together powdered sugar and 2 Tablespoons liquid. Slowly add more liquid as needed.
