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Use this fluffy brioche dough and a filling of choice to create a gorgeous and festive sweet roll shaped like a star. I take you step by step and you’ll find it’s way easier than you probably thought!

How to Make Star Bread

Making star bread is way easier than it looks! The dough comes together fool proof and shaping is so fun and easy. Detailed instructions are included below, but here’s a sneak peak at what to expect. Just a few simple steps:

1. Make the dough & rise.
2. Roll out the dough. Roll out the dough into three 10″ circles.
3. Layer the dough. Layer like a bunch of pizza crusts. Circle + topping + circle + topping + circle.
4. Cut. Trim the edges as needed. Make a circle marking in the center using a biscuit cutter or small bowl and make 16 cuts. I like to do this by making 4 even cuts, then dividing each of those sections in half, then half again.
5. Twist. Twist 2 pieces away from each other, then pinch the two ends together. Do this two pieces at a time and you’ll end up with 8 points.
6. Bake. Set the dough aside and give it a short rise for about 20 minutes. Just before placing in the oven, brush with an egg wash. Bake for about 20 minutes. Dust with powdered sugar or top with a glaze.

You can also check out my simple bake along tutorial on my Instagram highlights – titled “Star Bread”.

Star Bread Fillings

There are so many options to fill and top! In the recipe box below I suggest a few favorites including:

Nutella
Raspberry Jam
Chocolate (this is what you see in the pictures)
Nuts
Cinnamon Sugar
Savory like pesto or garlic butter + cheese 

Star Bread

Lori Vaughn

A soft brioche dough formed into a beautiful star formation, filled with your choice of chocolate, jam, or cinnamon sugar!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Ingredients

  

• 1 cup warm milk (2% or whole milk is best)
• 2 ½ tsp instant or active dry yeast
• ¼ cup granulated sugar
• ⅓ cup unsalted butter
• 1 large egg
• 1 tsp salt
• About 3 ½ cups all purpose flour
• + one egg and 1 TB water for egg wash
• + filling of choice*
• + powdered sugar or glaze of choice to top*

Instructions

 

• For the dough: Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand. If using active dry yeast, wait about 5 minutes for it to bubble and activate. If using instant yeast, proceed to next step.
• Add 2 cups of flour, butter, egg, and salt. Let it begin to mix on low. Slowly add remaining 1 ½ cups of flour. Depending on your moisture level, it may be slightly more or less flour. Dough should be soft and smooth, but not too sticky.
• Let mixer knead the dough for 8 minutes. Shape the dough into a ball, put in an oiled bowl, and cover with plastic wrap or linen towel. Let the dough rise for about 1 hour or put in the fridge to rest overnight.
• After the dough has risen, turn oven on to 350° F. Prepare 3 pieces of parchment paper about the size of a baking sheet. Lightly flour each one.
• Form: Divide the dough into 3 even sections, one section for each piece of parchment or wax paper. Roll out each section to be about a 10" circle.
• Place half of your filling on the first circle, leaving about 1/2 inch on the ends (like a pizza crust). Transfer the second rolled out circle from the parchment paper to the first circle now topped with filling. Spread the second half of your filling on top of that second circle. Transfer third rolled out circle from the parchment paper to the second circle now topped with filling. It will look like 3 pizza crusts on top of each other with filling in between.
• Trim the edges as needed to remove any hanging/uneven parts to keep an even circle. Using a biscuit cutter of small bowl about 3" wide, make a gentle marking in the center. Outside of that circle, cut 16 even sections with a pizza cutter. I like to do this by making 4 even cuts, then dividing each of those sections in half, then half again. 
• Hold a piece in each hand and gently twist each one away from each other, then pinch the two ends together. Do this two pieces at a time and you'll end up with 8 points. 
• Set the dough aside and give it a short rise for about 20 minutes. Just before placing in the oven, brush with an egg wash (an egg whisked together with one TB of water).
• Bake: Transfer to baking sheet. I keep it on the bottom parchment paper layer for easy transfer. Bake for about 20 minutes, until golden brown. If some points are browning too quickly, you can gently cover with aluminum foil. Dust with powdered sugar or a glaze. Cover and store at room temperature.

  To reheat, turn oven on to 350° F, cover with foil, and heat for about 10-12 minutes, or until warm.

Notes

FILLING OPTIONS:

• Cinnamon Sugar: Combine 1/3 cup packed brown sugar + 1 TB ground cinnamon and spread on top of softened butter
• Chocolate Spread: Combine 4 oz of chocolate and 2 TB butter. Melt together until smooth. 
• Jam: Use about 1/3 cup of jam of choice
• Nutella: Use about 1/3 - 1/2 cup
• Use my cranberry filling (you'll only need about a half batch) from these cranberry orange rolls 
• Add nuts to the cinnamon sugar filling!
• Pesto or garlic butter + cheese

GLAZE OPTIONS:

• Powdered sugar
• Basic icing: Whisk together 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1-2 TB of milk
• Add orange juice and zest instead of milk to the basic icing for an orange glaze 
• Cream cheese frosting: Beat together 1/4 cup butter, 1/4 cup cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla extract. Add milk to thin out if desired. 

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