Vegan Chocolate Cinnamon Star Bread

Serves 8

Time: 10 minutes prep + 18 minutes baking

Equipment:

Indigo and Ivory Stoneware Mixing Bowl 

Tala Perfromance Silver Anodised Baking Sheet

Tala Performance Paring Knife 

Tala Originals Icing Sugar Shaker 

Tala Silicone Grey Spatula 

Tala 23cm Wooden Rolling Pin 

Tala Stainless Steel Angled Spatula 

Ingredients:

For the Dough:

240ml plant-based milk

45g vegan butter, cubed

400g self-raising flour, plus extra

30g coconut sugar

1 tsp cinnamon

A pinch of salt

For the Filling:

80g dairy-free chocolate spread, warmed if needed

2 tbsp coconut sugar

1 tsp cinnamon

2 tbsp melted vegan butter or olive oil

For the Glaze:

1 tbsp olive oil or melted butter

1 tbsp maple syrup

Icing sugar

Method:

1. Preheat the oven to 160Fan/180ºC and line a large baking sheet with parchment paper. Stir together the sugar and cinnamon for the filling in a bowl and leave to one side. Warm the chocolate spread if needed to make it easier to spread.
2. Warm the milk and butter in a saucepan until the butter just melts. Stir well and check that the mix is lukewarm, if needed, allow to cool down slightly.
3. In a large mixing bowl, stir together the flour, sugar, cinnamon and salt. Pour in the milk-butter mix and stir to a shaggy dough. Bring together with your hands and knead slightly for 1 minutes to bring to a small ball of dough.
4. Divide the dough into 4 equal pieces (best to weigh them) and roll each one into a circle, approximately 24-cm diameter.
5. Lay one circle on top of the baking tray and brush half with melted butter or oil and sprinkle over 1 tbsp of the cinnamon sugar mix. Spread the other half with chocolate spread.
6. Top with a second piece of dough and repeat the cinnamon sugar and chocolate on alternate sides. Repeat once more with the third piece of dough.
7. Top with the fourth piece of dough and place a small round in the middle, this is where you will cut from the outside pf the top and stop here.
8. Use a knife to cut the dough into 16 strips, I start with quarters, eights and then 16 pieces.
9. Take two pieces of star bread and twist away from each other twice then pinch them together at the tops to create a point. Repeat to make 8 points of the star bread.
10. Stir together the olive oil (or melted butter) and maple syrup for the glaze and brush all over the star bread (save some for after).
11. Bake in the middle of the oven for 18-20 minutes, until golden brown and puffed up.
12. Brush with the leftover glaze and sprinkle with icing sugar. Serve warm or cold, with extra icing sugar.
13. Store the star bread for 1-2 days in a sealed container at room temperature or you can freeze the bread for up to 1 month, allowing to defrost at rom temperature.