Twist & Shout: A Star Bread Adventure (Vegan Edition!)
Okay, bakers, let's get real. Sometimes we need a recipe that's as fun to make as it is to eat. Enter: Star Bread! But not just any star bread, we're talking a vegan version that's so good, you won't believe it's plant-based. This is about to become your go-to showstopper for any brunch or gathering.
Why You'll Love This Recipe
First off, it's gorgeous! The star shape is just begging for a photo shoot. And secondly, it's surprisingly easy to whip up. We're taking a classic recipe and giving it a healthy, vegan twist with delicious results. Think warm, fragrant bread studded with goodies - your house will smell incredible!
What You'll Need (The Vegan Crew):
- Plant-Based Milk: Warm it up to activate the yeast! Almond, soy, or oat milk all work great.
- All-Purpose Flour: The base of our fluffy bread.
- Vegan Butter: Room temperature is key for a smooth dough.
- Rapid Rise Yeast: Makes this recipe a breeze.
- Sugar & Salt: For balance and flavor.
- Spices: Cardamom and cinnamon for warmth and fragrance.
- Optional Fillings: This is where you get to be creative! How about dried cranberries, chopped walnuts, or even some vegan chocolate chips?
Let's Get Twisting: How to Make Star Bread
- Dough Time: Mix all the dough ingredients in a stand mixer until you have a smooth, soft dough. Let it rise until it's doubled. It’s like watching magic happen!
- Rolling, Rolling: Divide the dough into four balls and roll each one into a 10-inch circle. Don't worry about being perfect; we're going for rustic charm!
- Layering Up: Place the first layer on a parchment-lined baking sheet. Brush it with some plant milk, and sprinkle with a mix of cinnamon and sugar, and your chosen fillings (such as cranberries and walnuts). Repeat with the next two circles and toppings, placing each one on top of the other. Leave the top layer plain.
- Center Stage: Place a 2 1/2 - 3 inch cookie cutter or bowl in the center of the stacked dough. This is just for a guide, don't press down!
- Cut Like the Sun: Cut 16 strips from the edge of your guide to the edge of the circle, going through all the layers. Imagine a sunburst! Quarter, then eighths, then sixteenths. (See images for a better idea.)
- The Twist: Take two strips next to each other, one in each hand and twist them away from each other two times, then pinch the ends together to form an 8-point star. Repeat, twisting each pair and pinching them.
- Rise and Shine: Cover your beautiful creation and let it rise again while the oven preheats.
- Bake to Golden Perfection: Bake for 15 minutes until it’s beautifully golden brown. Brush with melted vegan butter for extra shine! A dusting of powdered sugar finishes the magic!
Serving & Storing Tips
- Enjoy this warm with a cup of tea or coffee.
- This vegan star bread will keep for up to four days on the counter, or even longer in the fridge or freezer.
More Delicious Vegan Treats
My Take Away:
Baking, much like life, is about finding joy in the process. This vegan star bread isn't just about a beautiful loaf; it's about the act of creating, sharing, and embracing those little moments of connection. Whether it's a sunny morning or a cozy evening, this bread is here to make your day a bit brighter. So go on, bake a star, share the love, and let your light shine!
Vegan Star Bread Recipe
Prep time: 2 hours Cook time: 15 minutes Yields: 8-10 servings
Ingredients
- 3/4 cup warm plant-based milk (100-110°F)
- 2 cups all-purpose flour
- 1 large egg equivalent of vegan egg replacer
- 1/4 cup softened vegan butter
- 2 teaspoons rapid rise yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large egg equivalent of vegan egg replacer, beaten
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom (or nutmeg)
- 3/4 cup dried cranberries (optional, or other dried fruit)
- 3/4 cup sliced almonds (optional, or other chopped nuts)
- Optional fillings: almond paste, jams
- Garnish: Powdered sugar, melted vegan butter
Instructions
- In a stand mixer bowl, combine all the dough ingredients. Mix for 3 minutes until a soft, smooth dough forms.
- Place dough in a greased bowl, cover and let rise for 60 minutes, until doubled in size.
- Beat the vegan egg replacer and set aside, mix the sugar, cinnamon and cardamom and place in a small bowl.
- Divide the dough into four equal pieces and shape each piece into a ball, cover and let rest for 15 minutes.
- On a floured surface, roll one piece of dough into a 10 inch circle, place on a baking sheet lined with parchment paper and brush with the beaten vegan egg replacer, then evenly sprinkle with 1/3 of the spiced sugar, cranberries and sliced almonds. leave 1/4 inch bare dough around the edges.
- Roll out a second circle to the same size and place on top of the filling covered circle. Repeat the process: egg, spiced sugar, cranberries and almonds.
- Roll out the 3rd dough circle, add remaining filling, and then roll out the final 4th dough circle, placing it on top leaving it bare.
- Place a 2 1/2-3 inch round cookie cutter in the center as a guide (Do not press down). With a sharp knife, cut 16 equal strips from the edge of the cutter to the edge of the circle through all the layers.
- Using two hands, pick up two adjacent strips and twist them twice away from each other. Repeat with the remaining strips so that you end up with eight pairs of strips.
- Pinch the pairs of strips together to create a star-like shape. Remove the cookie cutter.
- Cover and let rise for 45 minutes.
- Preheat the oven to 400°F.
- Brush the star with the vegan egg replacer and bake for 14-16 minutes until golden brown. Test with a thermometer and the center should reach 200°F. Let it cool for 10-15 minutes before serving.
- Dust with powdered sugar or brush with melted vegan butter. Serve and enjoy!
Notes
- If using active dry yeast, scald the milk, let it cool down to 100-110F. Add the yeast and sugar and let it stand for 5-10 minutes until frothy and active before adding the remaining ingredients.
Nutrition Information
- Serving Size: 1 slice
- Calories: 247
- Sugar: 15.3 g
- Sodium: 329.3 mg
- Fat: 7.2 g
- Saturated Fat: 3.9 g
- Carbohydrates: 41.2 g
- Fiber: 1.9 g
- Protein: 5.4 g
- Cholesterol: 39 mg