Name: Star Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: European
Ingredients: 2 teaspoons instant or active dry yeast; 3 Tablespoons granulated sugar; 3/4 cup (180ml) whole milk; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 1 large egg; 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed; 1 teaspoon salt; See recipe notes for filling options (common fillings include cinnamon sugar, nutella, almond paste, or fruit preserves); 1 large egg beaten with 1 Tablespoon (15ml) milk (egg wash); 2 Tablespoons confectioners’ sugar (for dusting)

Ingredients

2 teaspoons instant or active dry yeast*

3 Tablespoons granulated sugar

3/4 cup (180ml) whole milk

1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature

1 large egg

2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed

1 teaspoon salt

Filling (see recipe note)

Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

2 Tablespoons confectioners’ sugar

Instructions

Step 1: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment, or in a large mixing bowl if mixing by hand. Heat the milk until warm to the touch (about 110°F/43°C). Pour the warm milk over the yeast and sugar. Whisk gently to combine, cover loosely with a clean kitchen towel, and let sit for 5-10 minutes until frothy.

Step 2: Add the softened butter, egg, flour, and salt to the yeast mixture. Beat on low speed for 3 minutes in the mixer, or mix by hand until a soft dough forms. If too sticky to handle, add 1-3 more tablespoons of flour, aiming for a very soft dough.

Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or foil. Place the bowl in a warm environment to rise until doubled in size, about 60–90 minutes. A warm spot can be created by preheating your oven to 150°F, turning it off, and placing the covered bowl inside.

Step 4: Prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Prepare your desired filling (see recipe note for options).

Step 5: Punch down the risen dough and transfer it to a lightly floured surface. Divide dough into four equal pieces. Roll each piece out with a floured rolling pin into a thin 10-inch circle.

Step 6: Place one dough circle on the prepared baking sheet. If needed, reshape edges to restore a perfect circle. Spread filling over this layer. Repeat layering with the next two circles and filling. Place the fourth circle on top without filling.

Step 7: Trim any uneven edges to create an even circle. Place a 3-inch round object in the center to mark the middle, pressing an indent into the dough.

Step 8: Cut 16 equal strips from the edge of the dough circle to the center indent using a sharp knife or pizza cutter.

Step 9: Grab two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat to form 8 points in total, creating the star shape.

Step 10: Cover the shaped bread with plastic wrap or foil and let it rest for 20 minutes.

Step 11: Preheat your oven to 350°F (177°C).

Step 12: Lightly brush the star bread with egg wash using a pastry brush for a shiny golden crust.

Step 13: Bake for 25–30 minutes, until the bread is golden brown on top. If browning too quickly, loosely tent with foil. Remove from oven and cool for 5 minutes.

Step 14: Dust with confectioners’ sugar and serve warm. Store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.

Tips & Variations

Try cinnamon sugar, chocolate spread, or fruit preserves as filling to customize your star bread to your taste.

Use room temperature ingredients to help the dough rise evenly and create a soft texture.

If the dough is sticky, add flour gradually; too much flour can make the bread dense.

For a vegan version, substitute butter with a plant-based alternative and use a flax egg in place of the egg.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to proof it in warm milk with sugar before mixing it with the other ingredients to activate it properly.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough the night before, cover it tightly, and refrigerate it. Let it come to room temperature and rise before shaping and baking the bread.