The most beautiful bread you’ll ever make, this Star Bread might look intimidating but the technique is actually quite straightforward. I’ll walk you through every step with a detailed recipe, lots of pictures, and a how-to video!
The Prettiest Bread
While star bread is beautiful and perfect when served any time of the year, I almost feel like it was created especially for Christmas morning. It has a beautiful and intricate design, sometimes sprinkled with coarse sugar (my preference) and sometimes dusted with a snowy sprinkle of powdered sugar.
Move aside basic breakfasts: pancakes, waffles, and crepes (and you know how much I love all of those!)… star bread is destined to be the showstopper of any table that it graces with its presence. While it appears complex and difficult, really the dough itself isn’t particularly fussy and the technique is much simpler than you would think by looking at it.
The base of this star bread is a sweet dough, and it’s the same one I used to make my sweet bread and my sticky buns (so maybe you’ve already tried it!). It’s perfectly buttery, soft, and tender without being too rich. It’s my favorite sweet dough in the world. Let’s talk briefly about some of the ingredients…
What You Need to Make Star Bread
- Flour. Either all-purpose or bread flour will work for this recipe. Do not use self-rising flour.
- Yeast. I use active dry but include notes in the recipe if you need to substitute instant/rapid rise.
- Milk & water. I use both for a bread that’s both rich and tender and light and fluffy.
- Eggs. We’re using one large egg and then one yolk. The extra yolk makes the bread extra soft and tender. You can save the egg white and brush the top of the bread with just the white (rather than the egg wash reh recipe calls for), the bread just won’t bake as golden.
- Butter. This bread is enriched with eggs and with a fair bit of butter, but we’ll also be using the butter for the filling.
- Sugar. Granulated sugar in the bread dough, brown sugar in the filling, and coarse sugar (I use Sugar in the Raw turbinado but if you can’t find coarse sugar you can just use more granulated sugar) on top.
This is just an overview of some of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How To Make a Beautiful Star out of Your Dough
- After you’ve made your dough, let it rise, covered, in a warm place and then divide it into 4 even pieces. Let these rest for another 15 minutes, and then roll each into an 11″ circle.
- Move one circle to a baking sheet and spread evenly with softened butter and sprinkle with cinnamon/sugar mixture. Try to leave a bit of the perimeter untouched, it just makes things easier in the end!
- Top with another circle of dough, butter, and more cinnamon/sugar. Then repeat with another circle of dough, butter, cinnamon/sugar, and finally your last circle of dough.
- Use kitchen shears to trim the layers so they’re all the same size
- Use a cookie cutter or the rim of a glass to make a 1 1/2-2″ circular indent in the center of the dough, then make four even cuts from the edge of your mark to the edge of the dough.
- Continue to make evenly spaced cuts until you have 16 strands of dough.
- Take two strands that are beside each other (one in each hand) and twist them away from each other once, twice, and another half turn.
- Mash the ends together very, very well (while still making the dough look as tidy as possible). Repeat with the remaining dough until you have a star.
Let the dough rest for 30 minutes after preparing (cover it with a clean towel) and then if you’d like you can brush it lightly with egg wash and sprinkle with coarse sugar. This gives it a golden brown exterior and crisp sweet topping. Bake until golden brown.
Tip: Over-baking bread is one of the quickest ways to make it too dry! If you want a surefire way to tell if the star bread has finished baking, insert a thermometer in the center and look for a temperature of 185-190F.
Frequently Asked Questions
Yes! Here are a few other great options:
Nutella
Cream cheese mixed with some granulated sugar
Jam (maybe layered with some of the cream cheese mixture above… yum!)
The chocolate filling I use for my chocolate rolls
Store for up to 4 days in an airtight container at room temperature. You can also freeze the baked star bread for several months.
Yes, this recipe works fine with either active dry or instant/rapid rise. If using instant yeast, whisk together the yeast with the sugar, salt, and half the flour. Then add your warmed milk and water and stir well, then stir in butter and eggs and then add additional flour as needed.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Star Bread
Ingredients
FOR DOUGH
- 2 ¼ teaspoons active dry yeast¹
- 1 cup whole milk 236ml
- ⅓ cup water 78ml
- 5 Tablespoons unsalted butter melted
- 1 large egg room temperature preferred
- 1 large egg yolk room temperature preferred
- ⅓ cup granulated sugar 70g
- 2 teaspoons table salt
- 4-5 cups all-purpose flour divided plus additional as needed (500-625g + additional as needed)
FOR FILLING (see note 2 for other filling options)
- ½ cup light brown sugar firmly packed (100g)
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- 6 Tablespoons unsalted butter softened it needs to be soft enough to easily spread, so pop it in the microwave for a few seconds if you find it’s still difficult to spread
FOR TOPPING (Optional, see note 3 for other great topping choices)
- 1 large egg
- 1 teaspoon water
- Coarse sugar for sprinkling may substitute regular granulated sugar
Recommended Equipment
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.
FILLING
- Whisk together brown sugar, cinnamon, and salt. Make sure your butter is soft enough to spread.
ASSEMBLY (please note that I have step-by-step photos in the post as well as a video in case you are more of a visual learner).
- 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 1/2” (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!
Notes
1) Yeast:
You may use instant yeast instead. If doing so, combine it with the sugar, salt, and half the flour then add the warmed milk/water and stir well. Then proceed with the recipe, stirring in butter, eggs, and remaining flour as needed.2) Filling:
The options are nearly endless for different fillings you could use. Use the chocolate filling from my Chocolate Sweet Rolls, spread cream cheese mixed with some granulated sugar and raspberry jam, or how about a Nutella filling?3) Topping
This is my preferred topping and the egg wash adds a beautiful browning to the top of the bread and the sugar adds a nice sweet crispness to the top (my favorite part of the bread!). Other options are to just dust the top of the bread with powdered sugar, drizzle with a vanilla glaze (I recommend the same one I use in my coffee cake), the chocolate glaze I use in my chocolate sweet rolls, or just enjoy plain.4) Baking pan
A pizza pan is ideal because it accommodates the shape of the star bread well, but if you don’t have one just use a cookie sheet. If you don’t have parchment paper just bake the bread directly on the ungreased pan.Storing:
Store in an airtight container at room temperature for up to 4 days.Nutrition
Holly says
Thank you Sam!!! What an awesome recipe!!! Even I, the non-baker, could do it. The main challenge for me was getting thicker sections of dough properly baked without over-baking the thinner parts at edge. Welcome ideas on that.
Sam says
Hi Holly! I am so glad you enjoyed it so much! I have honestly never run into this problem but you could tent the edges with foil if they are browning too soon. 🙂
Mike says
Beautiful bread. Im wanting to try it.
My question is, how do you keep the ends
stuck together, keep them from pulling part? I can see where they would split. So yeah maybe water at the seam. Is this it?
Sam says
Hi Mike! You just pinch it together really well. I actually show you how I do it in the video. 🙂
Lisa Bettany says
I cannot thank you enough for this recipe. We made this with my 3 year old daughter on Christmas morning. It turned out perfectly and will become our new Christmas morning tradition. I just want to let you know how much I appreciate the time and dedication you put into all your recipes. Thank you again.
PS. We made the dough the night before and let it warm up for about 30 min before and it worked well!
Sam says
That is so awesome, Lisa! I’m so glad you enjoyed it so much. 🙂
hana says
i tried it is so nice and yummy and it was not hard at all but i but at the eggs some of white vingar and it was tasty you can also but 1 teaspoon of vanilla in the eggs
Ray says
Best recipe EVER!! I made 2 star breads, one mini and one full size. The mini one was gone in 1/2 an hour! It was a HUGE success! This was my first time making a yeast bread and I wanted to make something good for my family for Christmas. I am 11 years old and an amateur baker AND a first-timer with yeast, so if I can make this anyone can! Thank you for sharing all your amazing recipes, Sam!
Sam says
That is so awesome Ray! I’m so glad everyone enjoyed it so much. 🙂
Jill says
Thanks so much for your detailed recipe post! I am not an experienced bread baker, but your recipe turned out lovely! Since I have cinnamon buns planned, I used cream cheese and apricot for the filling.
Merry Christmas!
Kimberly says
Just made this today and it came out beautiful. It was easier than I expected thanks to the detailed recipe and video!!! It tastes heavenly. Thank you for this recipe!!!
Sam says
I am so glad you enjoyed it Kimberly! 🙂
Cindy says
Hi Sam,
Is it possible to make this the night before like you can with cinnamon rolls? It looks amazing and I am definitely going to try it. I just didn’t want to wait as long on Christmas morning to have it for breakfast.
Thanks!
Merry Christmas!
Sam says
Hi Cindy! I haven’t tried it myself, but I think it could work. Refrigerate covered with plastic wrap. Pull it out of the refrigerator in the morning, allow the bread to come to room temperature or really close to it and then bake as instructed. 🙂
Kaki Decker says
Can gluten free flour be used?
Sam says
Honestly I’m not sure how the gluten free would work here. The gluten is a big player here. If you do try it I would love to know how it goes. 🙂
Lisa Hoppe says
Is there a sugar free option?
Sam says
Hi Lisa! I’m not sure how a sugar substitute would work here. I wouldn’t want to leave the sugar out completely but I think a substitute could work. If you try it I would love to know how it turns out. 🙂
Elissa Stone says
Could I make this the day before and bake it the following day as long as I keep it refrigerated? Thanks!
Sam says
Hi Elissa! I haven’t tried it myself, but I think it could work. Refrigerate covered with plastic wrap. Pull it out of the refrigerator in the morning, allow the bread to come to room temperature or really close to it and then bake as instructed. 🙂
Elissa Stone says
I made this yesterday and refrigerated it overnight then baked it this morning and it was amazing! Definitely going to make this again and try different fillings. Thanks, Sam!
Noor says
Hi I have two questions I don’t love egg smell so can I use one teaspoon of white vinegar the another question I don’t have thermometer so how can I know that my milk is in the right temperature
Sam says
You really need the eggs here. You won’t taste them. I’m not sure how to test the temperature without a thermometer and it’s really important that the temperature be correct. 🙂
Laura says
I’d like to make this Christmas Eve and bake Christmas morning, any hints on how to do this? Could I refrigerate it until morning?
Thank you.
Sam says
Hi Laura! I haven’t tried it myself, but I think it could work. Refrigerate covered with plastic wrap. Pull it out of the refrigerator in the morning, allow the bread to come to room temperature or really close to it and then bake as instructed. 🙂
Salma says
Hi sam I going to try it but I don’t love the egg smell so can I but one teaspoon of white vinegar
Sam says
Hi Salma! You won’t taste the eggs in the bread. I’m not sure vinegar would work quite the same. You also won’t taste it on top. I talk about the egg wash in the post you can leave it off if you’d like. 🙂
Andres says
Adding this to the Christmas Baking List! More than half of the desserts are yours! I’m making your Thumbprint Cookies, Peanut Butter Blossoms, Sugar Cookies, Gingerbread Cookies, Deviled Eggs, Chocolate Fudge, and Monkey Bread! Now that I think about, THIS IS WAY TOO MUCH SUGAR😂. Merry Christmas!
Sam says
🤣 That’s a lot of baking! You are running out of time! Merry Christmas! 🙂