Description
Transform leftover sourdough discard into a stunning and delicious centerpiece with this Sourdough Discard Star Bread, featuring flavors of cinnamon and brown sugar.
Ingredients
- 1 cup whole milk (240 grams), warmed to 100-110°F
- 1/4 cup sugar (50 grams)
- 2 1/4 teaspoons active dry yeast (7 grams)
- 1 egg
- 1/2 cup sourdough discard (140 grams)
- 3 1/2 cups all-purpose flour (420 grams)
- 1 teaspoon Diamond Crystal kosher salt (3 grams)
- 8 tablespoons butter, divided (56 grams for the dough and 56 grams soft for filling)
- 1/2 cup dark brown sugar (104 grams)
- 2 tablespoons ground cinnamon (16.6 grams)
- 2 tablespoons flour or cornstarch (optional)
- 1 egg for egg wash
- 2 tablespoons water or milk/cream for egg wash
- 1/4 cup powdered sugar for dusting
Instructions
- Pour warmed milk into the bowl of a stand mixer, add sugar and active dry yeast, and whisk lightly. Let sit for about 5 minutes until foamy.
- Whisk in the sourdough discard and egg until combined.
- Gradually add flour, 4 tablespoons of butter, and salt into the mixer. Mix on low to medium speed until the dough begins to come together.
- Increase the speed to medium-high and mix until you achieve a soft dough that sticks slightly to the bottom but pulls away from the sides. Add flour if too sticky.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for about 1 hour until doubled in size.
- Mix softened butter, dark brown sugar, ground cinnamon, and optional flour or cornstarch until creamy for the filling.
- Dump the risen dough onto a floured surface and divide it into three equal balls. Roll the first ball to 9-10 inches in diameter and spread half of the filling on top.
- Roll the second ball to the same size, position it atop the first layer, and spread remaining filling. Roll out the last ball and place it on top.
- Use a small jar as a guide in the center. Cut the dough into 16 equal sections, twisting each pair of pieces outward. Pinch the edges to form a star shape.
- Cover the formed bread and let rise for another hour until puffy. Preheat your oven to 350°F during the last half-hour.
- Whisk one egg with water or cream and brush over the star. Bake for 25-30 minutes until golden brown.
- Allow the bread to cool slightly before dusting with powdered sugar and serving.
Notes
Use parchment paper while rolling out the dough to minimize sticking. This bread pairs well with coffee or tea.
