16-Point Star Bread
A gorgeous star shaped pull-apart bread that looks amazing and tastes delicious. Easily customizable with sweet or savory filling like cinnamon sugar or pesto. This recipe contains both options and you can pick the one that suits. The star bread looks amazing on your holiday table, or is simply a wonderful treat for everyday.
Ingredients
Dough
- 2 tsp. (7g) active dry yeast
- ¾ to 1 cup (177g to 237g) lukewarm water, enough to make a soft, smooth dough
- 2 Tbsp. (25g) granulated sugar
- 2 cups (250g) All-Purpose Flour
- ½ cup (50g) instant dried potato flakes
- ¼ cup (28g) nonfat dry milk
- 4 Tbsp. (57g) unsalted butter
- 1 tsp. (5g) vanilla extract, omit if making this a savory bread
- 1 tsp. (6g) salt
For Sweet Cinnamon Filling
- ½ cup (100g) turbinado sugar
- 1 Tbsp. ground Cinnamon
For Pesto Cheese Filling
- 6 Tbsp. Basil Pesto, homemade or store bought
- 1 cup grated mozzarella cheese
For Egg Wash
- 1 large egg plus 1 Tbs. milk or cream beaten
Instructions
- Let's start by gathering all the ingredients and prep to make the dough. Bloom the yeast by adding the 2 teaspoons (7g) of yeast to ¾ cup (177g) of lukewarm water with 2 tablespoons (25g)of sugar. Stir and set aside for 5 minutes.
- Then, sift the flour and dry milk into the stand mixer bowl. Add in the dried potatoes flakes. Whisk to combine. When the yeast is ready, pour into the dry ingredients. Start the mixer on low and slowly add in the rest of the ingredients. Knead well on low till a soft and smooth dough is formed, about 7 to 10 minutes.
- When ready, shape into a ball and place in a lightly greased bowl. Cover the dough and let it proof for at least an hour or until it has doubled in size.
- To make sweet filling, simply mix the turbinado sugar thoroughly with the ground cinnamon. Set aside.
- To make savory filling, prepare the pesto and grated cheese. Set aside.
- Punch down and divide the dough into four equal pieces. Then, roll each piece into a ball and let it rest for another 15 minute.
- When the dough is resting, prepare the work surface and line a large cookie sheet with parchment paper. Lightly flour the work surface. Cut out another piece of parchment approx. 15" by 17" (38 x 43 cm) and place over the work surface. Put the parchment down, roll out the dough balls into approx. 10" (25 cm) circles. Place the circle on the prepared parchment lined sheet. Brush the egg wash on the surface, and evenly spread about ⅓ of the filling, leaving about ¼" (0.6cm) from the edge of the dough.
- Next, roll out a second circle, and place it on top of the filling-covered circle. It doesn't have to be perfect, just overlap the best you can. Then, repeat the process of brushing on the egg wash, spreading the filling with the other 2 pieces until the 4 dough balls are used up and there is filling in each layer except the top.
- When the 4 layers are in place, put a round glass rim side down in the middle of the dough stack. Press gently to leave a round imprint, and using a pizza cutter, or sharp knife, cut the circle into 32 equal strips. Make sure to cut through all the layers, from the edge to the center of the round imprint in the dough circle.
- Then, using your hands, carefully pick up two side-by-side strips and twist them 3 times. Gently pinch the ends to seal the 2 strips, so that you will form a little point. Repeat with the remaining cut strips of dough until you have 16 points all together.
- Next, cover the shaped dough with plastic cling wrap and let it rest for at least 45 to an hour or until it becomes puffy.
- Preheat the oven to 400°F (204°C). After the last proof, brush the top with the leftover egg wash. Purely optional, if you want to use decorative sprinkles or toppings, add it now.
- Pop into the oven and bake for 15 minutes, until the top is nicely golden. You can leave it the oven for another 2 to 3 minutes if you like it darker.
- When ready, remove the loaf from the oven and allow it to cool on wire rack.
- Optionally, dust your gorgeous sweet star bread with confectioners' icing sugar, or top your savory star bread with fresh chopped herbs. Serve warm or at room temperature. Your 16-point star bread is ready!
Notes
- You can easily substitute the cinnamon sugar filling with your favorite spread like Nutella or any good quality jam or conserves.
- For other savory bread, use fillings like cream cheese spread, or other paste. The filling should not be too wet or lumpy. If using a savory filling, remember to omit the vanilla extract from the dough.
- Any uneaten bread can be store in an air tight container or zip lock bag for several days. For longer storage, freeze.