Windowpane is when you take a portion of dough and you can stretch it to a point that it’s see-through before it tears.
But additionally, with enriched breads there’s different sort of levels in terms of the strength of the gluten. Initial windowpane test can be passed and you’ll see jagged edges in the tear, whereas when it’s stronger you get a smoother circle.
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They look fabulous in that second link. Thanks!
I appreciate the problem solving! @biondanonima @Shellybean @ScottinPollock
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All of you are amazing 
and I am happily living vicariously through your cooking and baking, so thank you, sincerely for sharing.
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King Arthur’s Cinnamon Star Bread. I added toasted pecans and golden raisins to the cinnamon-sugar filling, and sprinkled with raw sugar before baking.
A bit of an engineering error when I inadvertently cut the outer perimeter in 12 pieces and not 16. The result is that instead of the usual 8 big portions (not including center), there are here 6 ginormous portions of warm, cinnamon-filled, sticky buns.
I’m not hearing any complaints from my fan base, and it’s good to know the recipe works either way.
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That really is a showstopper bake. I don’t know if I’d be that disappointed to get a ginormous portion instead of the usual merely big one.
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Thank you! This one is so much easier than it looks.
Regarding portion size: what doesn’t kill you makes you stronger. 
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I’ve wanted to try one of these for so long. Would you say the taste is commensurate with the effort?
Unequivocally “yes”. It’s one of the most “bang for your buck” recipes in my rotation. It’s appealing both taste-wise and in appearance for very little effort and with common ingredients. It does require a bit of a time committment, but half of that is hands-off.
I liken it to the famous cinnamon rolls, but without all the gooey topping (the latter which personally I find tooth-achingly sweet and off-putting).
I’ve probably made the sweet version half-a-dozen times. For my taste some added dried fruit is a must; I’ve done both raisins and dried apples with good results. About 1/4 to 1/3 c. I like the nuts in it, also, but don’t feel they’re as important as something acidic.
I’ve also tried the savory version with good results. I think I made a pizza-like thing with pepperoni, olives and sun-dried tomatoes. I’d like to fool around with the savory versions more, starting with a pesto, parm and olive version.
Hope that helps!
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Man, these are just boring to eat, though. Won’t make again.
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How gorgeous. Swoon.
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Thanks for taking one for the team, @mig . The decorations look good, though and perhaps that style could be used on a more interesting ginger cookie?
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YES
The cookies were beyond gorgeous.
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Great idea.
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I like the savory versions with puff pastry a lot more than with bread dough — the flavorings to dough ratio seems to work out better with the thinner pastry.
Looks impressive either way — gorgeous cinnamon star bread you have there!
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I made this Peppermint Bark. It is delicious.
I forgot to add peppermint extract to the dark chocolate layer. I’m glad I made that error. To my taste, the mint and chocolate are well balanced the way I made it.
I used Valrhona Ivoire white chocolate and Callebut 60/40 bittersweet chocolate.
My husband was amused when I asked him for a hammer to crush the candy canes. He said, “You need a hammer to bake?”.
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Candy canes (and those starlight peppermint hard candies) definitely take some effort to crush.
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I use my meat mallet for that candy crushing. Or my blender if working in quantity.
I don’t eat meat or poultry, so I don’t have a meat mallet.
do you have a hammer?
Yes, I used a hammer.
