Vegan Star Bread

A loaf of star bread on a stone counter with holiday decorations in the corners.

Surprisingly easy to make, tasty, and beautiful, this vegan star bread is a showstopper filled loaf made with spelt flour and cinnamon.

Course Bread, Dessert, Desserts, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 30

Rising Time 2

Total Time 2 50

Servings people

Calories 285kcal

Author Alexandra Daum

Ingredients

180 ml (¾ cup) non-dairy milk unsweetened
3 tablespoons maple syrup
2 ¼ teaspoons traditional yeast or ½ cube fresh yeast
40 grams (3 tablespoons) coconut oil soft
300 grams (2 cups) light spelt flour
1 teaspoon sea salt

Filling

40 grams (3 tablespoons) melted coconut oil
50 grams (¼ cup) sugar any kind
1 teaspoon ground cinnamon

Metric - Cups

Instructions

Heat the milk in a small saucepan until steaming (don't boil). Transfer to a large mixing bowl, whisk in the maple syrup, and check the temperature. You want the milk to be just warmer than skin temperature before proceeding.
180 ml (¾ cup) non-dairy milk, 3 tablespoons maple syrup
Sprinkle the yeast over the warm milk mixture and set aside to bloom. Leave it for 10-15 minutes, and after this time, it should be foamy or bubbling.
2 ¼ teaspoons traditional yeast
Whisk in the coconut oil but don't worry if it doesn't incorporate completely.
40 grams (3 tablespoons) coconut oil
Add the flour and salt. Mix with a wooden spoon or spatula to form a shaggy dough.
300 grams (2 cups) light spelt flour, 1 teaspoon sea salt
Knead by hand or with a standing mixer or strong hand mixer fitted with the dough attachment for about five minutes. The dough should be smooth and soft when it's ready.
Set the kneaded dough aside to rise in the mixing bowl, covered with a tea towel and plate, until doubled in size. This should take between 60-90 minutes depending on room temperature.
Line a baking sheet with parchment paper and set aside. Mix the sugar and cinnamon together for the filling.
50 grams (¼ cup) sugar, 1 teaspoon ground cinnamon
Once the dough has risen, gently punch it down to deflate, then turn out onto a lightly floured work surface. Divide the dough into four equal pieces and form into balls.
Use a rolling pin to roll a ball of dough out on a floured surface to a circle about 25cm (10 in.) across. Place the circle of dough on to the lined baking sheet.
Brush a third of the melted coconut oil onto the circle, then top with a third of the cinnamon sugar mixture.
40 grams (3 tablespoons) melted coconut oil
Repeat with the next two balls of dough, adding equal amounts of filling between again. Top with the fourth circle of dough. This is the top of the loaf and it shouldn't be topped with oil or sugar.
Once the layers are ready, gently press a small dish into the middle of the dough circle (about 6cm / 2 in. across) to create an outline.
Using that circle outline as a guide, use a very sharp knife or pizza roller to cut the loaf into quarters, only cutting up to where the outline starts (see step-by-step photos above). Cut each triangle into quarters for 16 total strips of dough.
Take two strips of dough and twist them away from one another, doing two twists, then tucking and sealing the ends under themselves. Repeat until all of the strips of dough have been twisted. You'll have eight sections.
Cover the loaf and set aside to rest for 20 minutes. While it's resting, preheat the oven to 180°C (350°F).
Bake for 25-28 minutes, or until golden. Cool on the baking sheet for ten minutes before carefully transferring to a wire rack and cooling fully before serving.

Notes

Storage: keep in a sealed container for up to three days at room temperature (refrigerate if your home is very warm). It does dry out a bit over time and is best fresh.

Freezing: transfer the bread to an airtight container or wrap in two layers of aluminum foil. Freeze for up to three months and thaw at room temperature before serving. I recommend refreshing in a warm oven before serving if the bread has been frozen. Spritz with a little bit of water and heat at 180°C (350°F) for about ten minutes.

Make Ahead: mix the dough and let it rise through the first prove. Don't shape. Deflate the dough and cover tightly to refrigerate for up to three days. When ready to shape and bake, set the bowl on the counter for 30 minutes to warm up a bit, before deflating again and shaping as instructed. The dough can also be frozen in an airtight container for up to three months, then thawed in the refrigerator overnight. After thawing, follow the same steps outlined above.

Nutrition