For the Tangzhong

1 oz. strong white bread flour
3 fl. oz. oat milk

For the dough

¼ pt. oat milk, cold
1 oz. light muscovado sugar (or soft light brown sugar)
1 ½ tsp. instant yeast
10-11 oz. strong white bread flour, plus extra
1 tsp. vanilla extract
½ tsp. salt
¼ tsp. ground cinnamon
2 tbsp. vegetable oil, plus extra

For the filling

1 ½ oz. vegan butter, softened
4 oz. light muscovado sugar (or soft light brown sugar)
1 oz. granulated sugar
2 tbsp. ground cinnamon
1 oz. butter
1 ½ tbsp. strong white bread flour

For the glaze

3 oz. icing sugar
1 tbsp. water
(Alternatively, use a bit of icing sugar to lightly dust on top)

1. Combine the milk and bread flour in a medium saucepan with a whisk, ensuring there are no lumps. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer.
2. Add the cold milk to the Tangzhong mixture and whisk to combine. Whisk in the sugar then add the remaining ingredients, holding back at least 1 oz of the flour.
3. Transfer to the mixer fitted with the dough hook and mix on medium to high speed for 10-15 minutes, until the dough is soft, smooth, and stretchy, and is clearing the sides of the bowl. Keep in mind it will be a sticky dough. If the dough is way too wet, add a tablespoon of the remaining flour at a time until the dough starts to not stick to the sides of the bowl.
4. Lightly oil a medium bowl. Using lightly oiled hands, turn the dough out onto a floured surface and shape into a ball. Place the dough in the bowl, cover tightly with clingfilm and then leave in a warm spot for 60-90 minutes or until the dough has doubled in size.
5. In the meantime, combine all the cinnamon sugar ingredients (except the butter), cover then set aside. Next, line a medium-large sized baking sheet with baking paper.
6. Once the dough has doubled in size, gently turn out the dough on a floured surface then divide into four equal portions.
7. Roughly roll the first portion of dough into a circle roughly 23-24 cm. When rolled out, the dough will be fairly thin (about 3mm) as though you were making roti.
8. Carefully transfer the dough onto the baking sheet. Spread a bit of butter on top and then sprinkle about 4 tbsp of the cinnamon sugar.
9. Repeat steps 7 and 8 with the other two portions of dough, stacking them on top of each other. The last portion is to simply be stacked on top with no butter or cinnamon sugar.
10. Place a round plate (about 23-24 cm in diameter) on top of the stacked dough, ensuring everything is aligned. Run a sharp knife along the edges. Remove the cut off dough and set aside.
11. Place a cup/mug about 7 cm in diameter in the centre of the stack and lightly press down to form a distinct ring.
12. Next, slice the dough around the ring into 4 equal pieces, then 8 and then 16. See chart below for guidance.
13. Take 1 piece in each hand and gently twist the pieces (once) outwards and away from each other, pressing the ends together to join and form a point. Repeat with the rest of the dough until you have an 8-pointed star.
14. Lightly cover with clingfilm and set aside for 15 minutes to rest.
15. In the meantime, preheat the oven to 180º Celsius.
16. Melt down the remaining butter and lightly brush the star.
17. Bake in the centre of the oven for 20-25 minutes or until golden.
18. Once baked, leave to cool for 5 minutes then carefully transfer on to a serving plate.
19. Dust the sugar over the bread and/or drizzle with icing.
20. Enjoy with a nice cup of tea or coffee!