Star Bread is a show-stopping treat that combines soft, pillowy layers with a hint of sweetness in every bite. Its intricate, star-shaped design is as mesmerizing as it is delicious, making it perfect for special occasions or a cozy weekend baking project. With a golden, buttery crust and a tender crumb, this bread is a feast for both the eyes and the palate. The process, including a 2.5-hour rising time, is surprisingly simple, and the result is worth every minute.
Each twist of this bread offers a delightful balance of textures—flaky, rich, and slightly chewy—while the subtle sweetness pairs beautifully with coffee or tea. In just under 4 hours, you’ll have a stunning centerpiece that’s as fun to make as it is to share. Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding and delicious experience.
Ingredients for Star Bread
- FOR DOUGH
- 2 ¼ teaspoons active dry yeast (ensure it’s fresh)
- 1 cup (236 ml) whole milk
- ⅓ cup (78 ml) water
- 5 Tablespoons unsalted butter, melted
- 1 large egg, room temperature preferred
- 1 large egg yolk, room temperature preferred
- ⅓ cup (70 g) granulated sugar
- 2 teaspoons table salt
- 4-5 cups (500-625 g) all-purpose flour, divided (plus extra as needed)
- FOR FILLING
- ½ cup (100 g) light brown sugar, firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 6 Tablespoons unsalted butter, softened (microwave briefly if needed)
- FOR TOPPING (Optional)
- 1 large egg
- 1 teaspoon water
- Coarse sugar for sprinkling (or substitute granulated sugar)
Step-by-Step Instructions
- Prepare the Dough: Combine milk and water in a microwave-safe container and heat to 105-115°F (40-46°C). Stir well and check temperature. Pour into a large bowl or stand mixer bowl. Sprinkle yeast and a pinch of sugar over the mixture, stir, and let sit for 5-10 minutes until foamy.
- Mix Dough Ingredients: Once yeast is foamy, add remaining sugar, melted butter, egg, egg yolk, salt, and 2 cups (250g) flour. Stir until well combined. Gradually add more flour (by hand or with a dough hook) until dough pulls away from the bowl and is slightly tacky but manageable.
- Knead and Rise: Knead dough on a floured surface for 5-10 minutes (or 5 minutes with a dough hook) until smooth and elastic. Transfer to a lightly oiled bowl, turn to coat, cover, and let rise in a warm place until doubled in size (1-2 hours).
- Prepare Filling: Whisk together brown sugar, cinnamon, and salt. Ensure butter is soft enough to spread easily.
- Assemble the Bread: Divide dough into 4 even balls. Roll each into an 11” (28cm) circle. Place one circle on a parchment-lined baking sheet. Spread 2 Tablespoons of butter, leaving a ½” (1.2cm) border, and sprinkle with a third of the cinnamon mixture. Repeat layers, ending with the last dough circle (no topping).
- Shape the Star: Use a 1 ½” (4cm) cookie cutter to mark the center. Cut 16 evenly spaced strips from the edge to the center mark. Twist pairs of strips away from each other twice, then pinch ends firmly to seal. Repeat to form a star.
- Final Rise and Bake: Cover dough with a towel and let rest for 30 minutes. Preheat oven to 350°F (175°C). Whisk egg and water, brush over bread, and sprinkle with sugar. Bake for 20-24 minutes until golden brown or an internal temperature of 185-190°F (85-88°C). Cool slightly before serving.
Creative Filling and Topping Ideas
While the classic cinnamon-sugar filling is delicious, you can get creative with your Star Bread! Try a chocolate-hazelnut spread for a decadent twist, or mix cream cheese with powdered sugar for a tangy-sweet option. For toppings, sprinkle with chopped nuts, dried fruit, or even a drizzle of caramel or chocolate glaze after baking. The possibilities are endless!
Perfect Pairings for Serving
Star Bread is a showstopper on its own, but it pairs beautifully with a cup of hot coffee, tea, or a glass of cold milk. For a brunch spread, serve it alongside fresh fruit, yogurt, or scrambled eggs. It also makes a delightful dessert when served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage and Reheating Tips
Store your Star Bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, reheat in a 350°F (175°C) oven for 5-10 minutes or until warmed through. For a quick fix, microwave individual slices for 10-15 seconds.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought pizza dough as a shortcut for the base. You can also prepare the dough the night before and let it rise in the fridge overnight. When assembling, use a pizza cutter for quick, even cuts. These small tweaks can save you precious minutes without sacrificing flavor!
Essential Equipment for Success
To make this recipe a breeze, have a stand mixer with a dough hook ready for kneading. A rolling pin and parchment paper are must-haves for shaping and transferring the dough. Don’t forget a kitchen thermometer to ensure your milk is at the perfect temperature for activating the yeast. These tools will make the process smooth and enjoyable!
Star Bread
Ingredients
FOR DOUGH
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk 236 ml
- ⅓ cup water 78 ml
- 5 Tablespoons unsalted butter melted
- 1 large egg room temperature preferred
- 1 large egg yolk room temperature preferred
- ⅓ cup granulated sugar 70 g
- 2 teaspoons table salt
- 4-5 cups all-purpose flour 500-625 g, divided, plus additional as needed
FOR FILLING
- ½ cup light brown sugar 100 g, firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 6 Tablespoons unsalted butter softened
FOR TOPPING
- 1 large egg
- 1 teaspoon water
- Coarse sugar for sprinkling may substitute regular granulated sugar
Instructions
- Combine milk and water in a microwave-safe container and heat in the microwave until it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.
- Pour the milk/water mixture into a large bowl or the bowl of a stand mixer. Sprinkle yeast and just a pinch (about 1 teaspoon) of your granulated sugar over the mixture, then stir and allow it to sit for about 5-10 minutes or until yeast is foamy. If your yeast does not foam it is most likely dead or the milk was not at the proper temperature and you will need to start over.
- Once yeast is foamy, add remaining granulated sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) flour. Stir well until everything is well-combined.
- Gradually add additional flour (this can be done by hand or with stand mixer and dough hook attachment on low-speed) until dough clings to itself and pulls away from the sides of the bowl.
- When enough flour has been added the dough will be slightly tacky to the touch, but not so sticky that it’s unmanageable. It’s possible that you may use less or need to usae more dough than the recipe indicates, go by texture! See the video above for a visual.
- If making by hand, transfer dough to a clean, lightly floured surface and knead for 5-10 minutes until dough is smooth and elastic (or about 5 minutes with dough hook on low speed in stand mixer).
- Transfer to a lightly oiled bowl, turn the dough to coat the entire surface with oil, cover bowl, and allow it to rise in a warm, draft-free place until doubled in size (1-2 hours).
- Once dough has risen turn out onto a clean surface and divide into 4 even balls (if it’s sticky and tough to manage, lightly flour the dough). Cover lightly with plastic wrap and let rest for 15 minutes. Meanwhile prepare your filling.
- Whisk together brown sugar, cinnamon, and salt. Make sure your butter is soft enough to spread.
- Uncover your dough rounds and, working with one at a time, place on a lightly floured surface and roll into an 11” (28cm) round circle. Carefully transfer one circle to a parchment paper lined baking sheet (see note 4).
- Spread approximately 2 Tablespoons of the softened butter evenly over the surface, leaving a ½” (1.2cm) perimeter around the edge.
- Sprinkle evenly with a third of the cinnamon mixture, then place another circle of dough over the top. Spread another 2 Tablespoons of butter and sprinkle half of the remaining mixture, repeat with your next circle of dough and the remaining butter and mixture, then top with your last circle of dough (you will not put anything on top of this one, at least not yet).
- Trim the dough with kitchen shears (or a knife or pizza wheel) as needed so that the layers are all close to the same size.
- Use approximately 1 ½” (4cm) cookie cutter or wine glass rim to mark a ring in the center of the dough. Use kitchen shears to cut four even spaced cuts (through all layers of dough) from the edge to the edge of the mark you made.
- Repeat until you have 16 evenly spaced cuts.
- Take two strands that are beside each other, one in each hand. Twist the pieces away from each other once, then twice, then another half turn. Pinch the edges together very firmly (you don’t want them coming apart in the oven!). Repeat with the remaining pieces until you have a beautiful complete star.
- Lightly cover the dough with a clean towel and allow to rest for 30 minutes. Meanwhile, preheat oven to 350F (175C).
- Once dough has rested and oven is ready, remove the towel and, in a small dish, whisk together egg and water. Lightly brush this evenly over the bread, then sprinkle evenly with coarse or granulated sugar (as much or little as you’d like!).
- Transfer to 350F (175C) oven and bake for 20-24 minutes or until golden brown or a thermometer inserted in the thickest part f the bread reaches 185-190F (85-88C). Allow to cool a bit then enjoy!