Here is my tested recipe and video tutorial teaching you how to make star bread. This beautiful holiday brunch recipe is surprisingly easy and impresses everyone!
One of the best parts of my summer was visiting Kansas with several other baking bloggers. It was the best experience! We toured wheat farms with Kansas Wheat and baked with Red Star Yeast, one of my beloved partners. There I learned how to make star bread from master bread baker Zoe Bakes; it is one of the most stunning bread creations. Truly a piece of art. Carb art.
Star Bread Video Tutorial
I’ve always admired this beautiful bread, but was intimidated to try it. It’s so intricate and looks impossible, right? Had I never watched the process, I would’ve NEVER known how EASY it is!! And today I’m showing you how to recreate this masterpiece in a few simple steps. Full video tutorial is below in the recipe card.
It’s much easier than you may think, just like my cinnamon roll wreath. Basically… if you know how to use a knife or pizza cutter, you know how to make star bread.
How to Make Star Bread in 4 Steps
- Make a simple 7 ingredient dough and let it rise for 90 minutes. We’re using the same dough from Everything Bagel Pull Apart Bread, but adding a little more sugar and butter since this is meant to be sweet. It’s a small-batch dough recipe, perfect for our star bread. After the dough rises for 90 minutes, punch it down to release the air bubbles. (Watch me do this in the video above.)
- Roll out the star bread. Divide the dough into 4 equal pieces. Roll each out into a rough 10-inch circle. Stack them on top of each other with your filling between each. There will be 4 layers of dough and 3 layers of filling.
- Shape the star bread. As you saw in the video, this isn’t tricky! Cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center to make an indent. This is the center of the star. Using a pizza cutter, cut 16 even strips. Grab two strips and twist them away from each other, then press the two ends together. Your star bread will have 8 points.
- Let it rest for 20 minutes, then bake. Cover the shaped bread and let it rest for 20 minutes before brushing with egg wash and baking. Egg wash promises a beautifully shiny and golden star bread!
This is a SHORTCUT Bread Recipe
We’re cutting down the rise time, which makes this star bread process even quicker. Shaped breads like pull apart bread or cinnamon rolls, typically require 2 rises. A 1st rise for the dough, then a 2nd rise after the dough is shaped. I found this to be problematic with star bread. The 2nd rise gave the dough too much time to puff up, causing the bread to lose its lovely shape when baked.
Instead, just cover the shaped star bread and let it rest for about 20 minutes before baking. That’s it! Just 20 minutes, the perfect amount of time to clean up and preheat the oven.
- This significantly cuts down on our prep time. Yay!
- Promises the bread holds its shape!
Star Bread Fillings!
Pictured today is a Nutella star bread and cinnamon sugar star bread. There’s many options when it comes to fillings, but the most important thing to remember is to top each layer lightly. If you go too heavy on the filling, it will spill out everywhere.
- cinnamon sugar
- nutella
- your favorite jam
- butter + brown sugar + crystallized ginger (this is how we made it in Kansas!)
- apple butter or pumpkin butter
- chai spice
- butter + cinnamon sugar + walnuts + dates
- cinnamon sugar + orange zest + fresh or dried cranberries
- savory such as pesto, tomato sauce, cheese, herbs, etc
*Make sure any chunks are very finely chopped.
Isn’t the Nutella star bread pretty? Reminds me of Nutella babka, but easier to shape. Obviously the Nutella variation was very good, but the cinnamon sugar star bread was pure comfort food. Paired with a buttery soft dough, you can’t go wrong with any filling.
A dusting of confectioners’ sugar completes the star. Looks like a snowflake, doesn’t it? You could also drizzle some vanilla icing on top, raspberry twist bread style.
Be the *star* of your holiday get togethers with this easy star bread recipe!
(So corny, I couldn’t help myself.)
Make Ahead Options
- Refrigerate dough for up to 1-2 days. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the refrigerator for up to 2 days. When ready, remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5 below.
- Freeze dough for up to 3 months. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the freezer for up to 3 months. When ready, thaw the bread overnight in the refrigerator. Remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5 below.
Star Bread
- Prep Time: 2 hours, 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: serves 8
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Watch the video tutorial (below) before beginning so you can easily shape this star bread masterpiece. What I love most about this homemade bread recipe, besides its ability to impress EVERYONE, is that the rise times have been reduced. If the bread rises for too long, it could lose its shape. I love a shortcut recipe!
Ingredients
- 2 teaspoons instant or active dry yeast*
- 3 Tablespoonsย granulated sugar
- 3/4 cup (180ml)ย 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:ย 1 largeย eggย beaten with 1 Tablespoon (15ml)ย milk
- 2 Tablespoons confectioners’ sugar
Instructions
- Make the dough:ย Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110ยฐF (43ยฐC). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
- If you do not have a mixer, you can mix by hand in this step.ย Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough.
- Place the dough in a greased bowl (nonstick spray is fine) and coverย with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 150ยฐF, then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
- Prepare filling:ย Line a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.
- Assemble the bread:ย Watch the video above to guide you through this step. Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, then layer the remaining circles and filling on top.ย The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3 inch round object or bowl in the center and make an indent. This is the center of the star. Now it’s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.
- ย Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.
- Preheat oven to 350ยฐF (177ยฐC).
- Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.
- Dust confectioners’ sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- Make Ahead Instructions:ย Refrigerate dough for up to 1-2 days or freeze up to 3 months. Prepare bread dough through step 3 below. After it has risen, punch the dough down to release the air bubbles. Cover the dough tightly, then place it in the refrigerator for up to 2 days or in the freezer for up to 3 months. When ready, thaw the bread overnight in the refrigerator. (If frozen.) Remove the dough from the refrigerator and let it sit on the counter, uncovered, for 20 minutes. Punch the dough down again to release any air bubbles. Then, continue with step 5. I do not recommend shaping the star bread and refrigerating overnight. Letting the shaped bread sit in the refrigerator overnight risks over-rising and losing its shape.
- Special Tools (affiliate links): Stand Mixer or Large Mixing Bowl and Wooden Spoon/Silicone Spatula | Whisk | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pizza Cutter | Pastry Brush
- Yeast: I always use Red Star Platinum yeast, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
- Layers: The top layer does not have filling on it, so only top 3 of the 4 shaped circles.
- FILLINGS:
Cinnamon Sugar:ย Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. (3 Tbsp total.) Mix 1/4 cup (50g) granulated sugar with 1/2 teaspoon ground cinnamon. This is the total amount and you will divide it between each circle. Sprinkle evenly over butter on each circle.
Nutella:ย Spread 1 heaping Tablespoon of Nutella onto each of the 3 circles.ย Nutella is difficult to spread onto soft dough, so warm it up in the microwave for a few seconds until it’s a spreadable consistency.
Your favorite jam:ย Spread 1 Tablespoon of jam onto each of the 3 circles.
Butter, Brown Sugar, + Ginger:ย Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles.ย Mix 3 Tablespoons packed light or dark brown sugar with 1/2 teaspoon ground cinnamon and 1 Tablespoon finely chopped crystallized ginger. Sprinkle evenly over butter on each circle.
Apple Butter or Pumpkin Butter:ย Spread 1 heaping Tablespoon onto each of the 3 circles.
Chai Spice:ย Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles. Mix 3 Tablespoons granulated sugar with 1/4 teaspoon each ground cinnamon, ground ginger,ย groundย cardamom, andย groundย allspice.ย Sprinkle evenly over butter on each circle.
Butter + Cinnamon Sugar + Walnuts + Dates:ย Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles.ย Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, and 2 Tablespoons each finely chopped walnuts and pitted dates.ย Sprinkle evenly over butter on each circle.
Cinnamon sugar + Orange Zest + Fresh or Dried Cranberries: Spread 1 Tablespoon of very soft unsalted butter onto each of the 3 circles.ย Mix 3 Tablespoons packed brown or granulated sugar with 1/4 teaspoon ground cinnamon, 2 teaspoons orange zest, and 3 Tablespoons finely chopped fresh or dried cranberries.ย Sprinkle evenly over butter on each circle.
Savory: Reduce sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of tomato sauce or homemade pesto onto each of the 3 circles. Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.
Method taught by master baker Zoe Bakes!
Reader Comments and Reviews
I plan on making the bread at home and bringing it to somebodyโs house about 45 minutes away. What temp and time do you suggest for warming it up before serving?
Hi Cristina, you can reheat on 350-degrees until warmed to your liking.
Does anyone else have trouble with the center becoming a little bit wrinkly after it cools off and not being as rounded anymore? Is that normal? I love how it looks when it comes out of the oven, and the middle is nice and plump. Wondering if thereโs a way to maintain that or do I need to adjust the bake?
Hi Debbie, it could be the moisture from the air thatโs creating the softer, wrinkly crustโ as well as the breadโs top settling down, but make sure not to over-proof your dough because that can weaken the gluten structure leading to more wrinkles.
Today was the second time I have ever made the Star Bread, but I had dough trouble. When I rolled out the dough to 10″ circles I had trouble getting each one to hold its shape – it would shrink up significantly when I put it on the layer before. I hope that makes sense??! Anyway – it kept shrinking and I ended up not using one of the (supposed to be) 10″ circles because it was soooo small! Any ideas what I did wrong?
I did have to add 2 additional tbsp of flour to my dough because it was too sticky ie. sticking to my fingers. Maybe my butter was to warm or my milk was to warm?
Thanks for any help!
Hi Sandie, if you try again and are experiencing the shrinking, take a clean towel, cover the dough for a few minutes, and let it rest. This will relax the gluten and it should be much easier to roll from there. Hope this helps!
Sally,
You and this recipe are the BOMB!
Everyone loves the look and the taste of this.
Thanks,
Mark
Overall easy to make. My husband wanted the savory version so I did tomato sauce, Italian seasoning, garlic powder, and a blend of about 5 cheeses. It turned out good but I was afraid of adding too much sauce as the recipe says it will spill out but I wish I added more. Anyway the consistency is good and easy if you were a beginner. Excited to try the sweeter versions for me
I noticed in the video youโre not using a bread hook. Should I use the paddle attachment instead?
Looking forward to making this for New Years Day brunch.
Hi Sue, either work here!
This recipe is a WOW !!! It’s easy to make, it tastes great and it’s really beautiful !! It’s a WOW !
Iโve made this 3 times in the last week! So easy, so fun and so good.
This recipe is superb!! It is light, with just the right amount of sweetness. I’m eager to try some of the other fillings, but the cinnamon/sugar combo was perfect for now!
Thinking about making this with some type of a fruit filling. Aware there is a comment about too much and it would leak. Maybe preserves would be better. Thoughts?
Hi Pamela, the fillings listed in the recipe notes are the only fillings we have tested and can confidently recommend. Preserves may be too wet and seep into the dough, but let us know if you give it a try!
Hi! I’m excited to make this bread for a family gathering on Christmas day. But because we are traveling on Christmas day, I won’t have the time to roll out the dough, fill it, and shape into a star that day. So which of the following would your recommend that I do:
Option #1: Make and bake the bread the day before and just reheat it before I serve it the next day.
Option #2: The night before, I roll the dough out and fill it, but don’t shape it into a flower yet. After it is filled (but not shaped), I put it in the fridge overnight. Then the next day I shape and bake it.
Thank you for your advice! I love everything that I make from your site!
Hi Jim! You risk the bread rising too much overnight, rolled and filled. We would bake ahead of time and re-warm!
Can I leave the dough in overnight
Hi Emily, Yes, see the recipe notes for make ahead instructions.
This recipe is so good! I have one question about the kneading: should the dough be pulling away from the bowl, or should it be so soft that it doesnt actually form a ball? I can never figure out that sweet spot between underkneading and overkneading.
Hi Liza, This is a very soft dough, but should form a ball. You may also find this post on how to knead dough helpful.
Hey Sally! I want to make this for a party, and there’ll be a lot of people. I was wondering if I could, say double the recipe and make a huge star bread with smaller pieces, or if I should just make two batches and 2 normal size breads. Any tips will be greatly appreciated! Thanks and God Bless you!
Hi Anie, For the best results we recommend making two separate batches. Enjoy!
Made these for Christmas last year and everyone has requested them again this year! I will need to freeze the dough and am wondering what the best way to freeze such a sticky dough is, I canโt really just roll it into a ball. Any suggestions?
Hi Jimena, so glad everyone loved this recipe! If you find the dough is extra sticky, you can add a little more flour to it. The freezing instructions are in the recipe card Notes section, beneath the recipe. You can freeze the punched-down dough in a freezer-safe container or zip-top bag. Hope this helps!
Can you clarify, is the filling recipe per layer or for spreading out across every layer?
I use my bread machine often, and the only yeast I have on hand is bread machine yeast. Iโve heard thatโs pretty much the same thing as instant yeast. So would that work in this recipe? Thanks! Iโm excited to try this.
Hi Cassie, We haven’t tested this dough in a bread machine, but it should work and the bread machine yeast should be fine as well. Let us know if you give it a try.
I wonder if this type of bread would be friendlier to a gluten free flour blend? Has anyone tried that?
I made this today and it’s amazing–well, i’m gluten free so can’t eat it, but I’m told it’s amazing. I filled it with a spinach/walnut/sun dried tomato/parmesan/roasted garlic/red pepper flake pesto, because it’s what I had on hand, and it just looks so beautiful. I’ve never made this type of bread before, and I thought when I was rolling out the “circles” (they were very uneven and not circular at all) that I was in for a disaster, but I just trimmed it to a circle and it came out perfect. Thank you!
How do I double the recipe?
Hi Alice, for best results, we recommend making separate batches rather than doubling.
Iโve made this so many times for friends and family and itโs always a hit! Such an easy and delicious recipe. Thank you!
Delicious & so easy, especially w/the YouTube instructional video. I did Chai spices & did 30mins. Next time I’ll just do 25 because it came out a little dry. I’d also double the filling lol just cause I’d love it even more. Thanks as always!
Do you think this could be done with some kind of melted chocolate chip spread as filling. I have a little one with food allergies so we have very few chocolate options and canโt do Nutella. Would you just spread melted chips? Add some butter to the chips when melting? Any informed guess is welcomed.
Hi Mary, you can simply use melted and slightly cooled chocolate between the layers. Are baking chocolate bars an option for you? If so, those will work best (as they are intended for melting down). Chocolate chips contain stabilizers that prevent them from melting properly, but you can certainly give it a try and even add a bit of butter to smooth it out as you mention. Let us know what you try!
Hi Sally, was wondering if I could use Zaatar for the filling. If yes what would I combine it with, thanks.
Hi Annie, a savory version with Zaatar spices would be delicious. See recipe Notes for savory filling options. A cream cheese spread would be delicious.
This was my first time making any sort of bread! I wasent sure if I did it right but it turned out great! I made it with Nutella filling.
Great recipe. Didnโt have whole milk, used vanilla almond milk instead .. Came out perfect.. delicious