Easy Star Bread Recipe

This is an easy enriched dough recipe that is in the shape of a star. Layered with butter and brown sugar that caramelizes and forms a sweet bottom that reminds you of a sticky bun.

Prepare: 30

Bake: 20

Rest Time: 2 30

Total Time: 3 20

Servings: 12

Ingredients

For the Dough

2 cups (300g) flour
¾ cup (180mL) milk
2 tbs (30mL) oil
2 tbs (28g) softened butter
2 tbs (25g) sugar
1 ½ tsp (4.5g) yeast
½ tsp (2.5g) salt

For the Filling

½ cup (113g) brown sugar
3 tbs (42g) melted butter
1 tbs (9g) flour
⅛ tsp (.625g) salt

Instructions

For the Dough

In a small saucepan, heat milk on medium until it is lukewarm or 110°F (43°C.)
In a large bowl, mix all the ingredients together with the handle of a spoon until a shaggy dough forms. Knead on a clean work surface until dough is elastic and stretches easily without tearing. This can take 8 - 12 minutes.
Cover with plastic wrap or a damp cloth and let rest until double. This step typically takes 60 - 120 minutes.

Shaping the Dough

Divide the dough into four equal portions. Set three aside and cover. Flatten one section of dough into a circle and begin rolling or patting it out until you get a 10" (25.4cm) diameter. The dough may try to bounce back on you and lose its shape. If this happens, just let the dough rest a few minutes under a clean tea towel or plastic wrap and then continue rolling.
Place the circle of dough onto a large non-stick baking tray or one lined with parchment or a silicone mat. We highly recommend parchment even for non-stick surfaces as the caramelized sugar may stick to the pan and the bread will tear as it cools.
Next, using a pastry brush or the back of a spoon, spread a thin layer of butter on the dough. Sprinkle the top with 1/3 the brown sugar. Leave a small edge, about 1/4" (6mm) around the circle free of sugar.
Repeat this process for the next two pieces of dough. On the final and fourth layer of dough, spread the remaining butter on top.
With a sharp knife or pizza cutter, cut the circle into 16 equal strips, starting 1 1/2" (3.8cm) from the center to the edge, through all the layers. If desired, place a a 2" round cookie cutter in the center of the dough circle as a guide.
Picking up two adjacent strips, you will twist them away from each other three times. Press the two ends together to make a point. Repeat for the remaining strips. Your star bread will now have 8 pointed edges.
Cover the bread with a tea towel or plastic wrap and allow to rest 30 - 60 minutes or until the bread puffs up. Preheat the oven to 350°F (180°C) and remove the cover. Bake 18 - 24 minutes or until golden brown. Center of the bread should reach 190°F (88°C) when done.

Notes

If your baking tray is smaller than 11" (28cm) roll the dough into a circle 1" (2.54cm) smaller than the width of the pan.

If you are using a dark colored pan, you may wish to drop the temperature 25°F (10°C) to prevent over browning of the crust. The center temperature should reach 190°F (88°C) when they are fully done.

If desired, you can create an egg wash for a shiny golden appearance. Beat one egg with 1tbs of water and brush on the top of the dough prior to cutting the strips.

You can also use the microwave to heat the milk. Heat on high power 30 - 60 seconds or until lukewarm.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

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