Star Bread
Directions
- 1Activate yeast with warm water, yeast, and a pinch of sugar.
- 2Activate yeast with warm water, yeast, and a pinch of sugar.
- 3Activate yeast with warm water, yeast, and a pinch of sugar.
- 4Add all other ingredients except butter and knead for 7-8 minutes.
- 5Add all other ingredients except butter and knead for 7-8 minutes.
- 6Add all other ingredients except butter and knead for 7-8 minutes.
- 7Cover and let sit for 5-10 minutes.
- 8Cover and let sit for 5-10 minutes.
- 9Cover and let sit for 5-10 minutes.
- 10Add room temperature butter and knead for another 7-8 minutes.
- 11Add room temperature butter and knead for another 7-8 minutes.
- 12Add room temperature butter and knead for another 7-8 minutes.
- 13Cover and let rise for 1-2 hours until doubled in size.
- 14Cover and let rise for 1-2 hours until doubled in size.
- 15Cover and let rise for 1-2 hours until doubled in size.
- 16Punch down the dough, divide into 8 equal pieces, shape into balls, cover, and let rest for 10-15 minutes.
- 17Punch down the dough, divide into 8 equal pieces, shape into balls, cover, and let rest for 10-15 minutes.
- 18Punch down the dough, divide into 8 equal pieces, shape into balls, cover, and let rest for 10-15 minutes.
- 19Roll each ball into a thin 10-inch circle and place on parchment paper.
- 20Roll each ball into a thin 10-inch circle and place on parchment paper.
- 21Roll each ball into a thin 10-inch circle and place on parchment paper.
- 22Layer 3 circles with hazelnut chocolate cream between layers, leaving the top circle bare.
- 23Layer 3 circles with hazelnut chocolate cream between layers, leaving the top circle bare.
- 24Layer 3 circles with hazelnut chocolate cream between layers, leaving the top circle bare.
- 25Place a bowl in the center and cut the circle into 16 equal strips.
- 26Place a bowl in the center and cut the circle into 16 equal strips.
- 27Place a bowl in the center and cut the circle into 16 equal strips.
- 28Twist adjacent strips together two or three times and press the ends together.
- 29Twist adjacent strips together two or three times and press the ends together.
- 30Twist adjacent strips together two or three times and press the ends together.
- 31Repeat until all strips are twisted.
- 32Repeat until all strips are twisted.
- 33Repeat until all strips are twisted.
- 34Transfer to a baking tray, cover, and let rest for 30 minutes.
- 35Transfer to a baking tray, cover, and let rest for 30 minutes.
- 36Transfer to a baking tray, cover, and let rest for 30 minutes.
- 37Preheat oven to 380°F (193°C).
- 38Preheat oven to 380°F (193°C).
- 39Preheat oven to 380°F (193°C).
- 40Brush with egg wash and sprinkle with granulated sugar.
- 41Brush with egg wash and sprinkle with granulated sugar.
- 42Brush with egg wash and sprinkle with granulated sugar.
- 43Bake for 15-30 minutes until golden brown.
- 44Bake for 15-30 minutes until golden brown.
- 45Bake for 15-30 minutes until golden brown.
- 46Cool for 10 minutes.
- 47Cool for 10 minutes.
- 48Cool for 10 minutes.
- 49Dust with powdered sugar and serve warm.
- 50Dust with powdered sugar and serve warm.
- 51Dust with powdered sugar and serve warm.
Ingredients
- 0.25 cup warm water
- 0.25 cup warm water
- 0.25 cup warm water
- 1 tbsp dry yeast
- 1 tbsp dry yeast
- 1 tbsp dry yeast
- 3 tbsp granulated sugar
- 3 tbsp granulated sugar
- 3 tbsp granulated sugar
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 egg
- 2 egg
- 2 egg
- 1 cup warm milk
- 1 cup warm milk
- 1 cup warm milk
- 4 cups flour
- 4 cups flour
- 4 cups flour
- 1 stick (113g) butter
- 1 stick (113g) butter
- 1 stick (113g) butter
- 1 egg
- 1 egg
- 1 egg
- 1 tbsp milk
- 1 tbsp milk
- 1 tbsp milk
- 0.5 tsp oil
- 0.5 tsp oil
- 0.5 tsp oil
- 1 hazelnut chocolate cream or jam or cinnamon sugar
- 1 hazelnut chocolate cream or jam or cinnamon sugar
- 1 hazelnut chocolate cream or jam or cinnamon sugar
Equipment
bowlstand mixer or handsclothplastic wrapbaking trayparchment paperpizza cutter or knife2 or 3 inch bowlbrush