AuthorSaraSkittleI make this all the time in winter, You can use the chocolate filling or you can use a cinnamon filling and dip it in a glaze for a cinnamon roll holiday breakfast or its also really good with a berry filling. Just basically cook down some fruit and sugar and butter until its thick like a jam. Best eaten warm so heat it up in the microwave if you aren't eating it fresh.
I got the bread recipe from Sally's Baking Addiction blog and I edited the filling from a jewish Kokosh cake recipe and subbed half the butter for Lindt chocolates then halved the sugar.
heat milk and until warm to the touch, but not super hot. About like hot tub temperature. I never use a thermometer but its not supposed to exceed 110 or the yeast dies off but I've never had a problem.
Add yeast packet and 3 tbsp of sugar and let sit until foamy. Add room temp butter and room the eggs to the warm milk yeast mixture. if you don't have time to let the eggs sit out just put the eggs in a cup of hot faucet water it will be room temp pretty quickly.
add flour and salt and knead with your hands until its somewhat smooth feeling dough. Maybe about 5 minutes.
Form into a ball and put into a large greased bowl and cover with foil or a tea towel and let raise for 90 minutes in a fairly warm area. if your house is cold preheat the oven to 150 then shut off and put the bowl in the oven.
Melt Lindt chocolates and butter together in microwave safe bowl. Don't overheat. keep checking to see if its melting enough to stir into each other. Once its a smooth liquid add vanilla, sugar, salt, egg whites then add cocoa powder.
Split dough ball into four even sized balls. put a little bit of flour on the countertop and roll out one ball into a round circle about 10 inches-ish diameter, it doesn't matter it can be bigger or smaller. Put 1st dough circle on a parchment paper lined round baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, spread filling all the way out to about a quarter inch away from the edge of the circle. spread it somewhat thick but not too much where its too goupy because them it will be difficult to twist the sections without it getting messy. Layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Take a glass or a coffee mug and make a slight indent on the center on the dough, this is the center of the star. Then using a sharp knife, cut any scraps around the edges so you have an even circle. Now cut 16 even strips. Take two of the strips and twist away from each other twice and shape to a point and pinch the end, you may have to wet your hand a bit and pinch tight for the ends to stay pointed. Do this 8 times. You will have some of the filling left over. ( you will probably risk salmonella and eat it )....
Once the bread is formed cover again and let raise for another 20 minutes. Using a pastry brush, lightly brush the star bread with egg wash for shine. Bake for about 25- 30 minutes or until golden brown on top.
top with powdered sugar.
If you would like to make two at once the dough raises just fine in a double recipe so that's also an option if you are making them to give out.
Ingredients
Directions
heat milk and until warm to the touch, but not super hot. About like hot tub temperature. I never use a thermometer but its not supposed to exceed 110 or the yeast dies off but I've never had a problem.
Add yeast packet and 3 tbsp of sugar and let sit until foamy. Add room temp butter and room the eggs to the warm milk yeast mixture. if you don't have time to let the eggs sit out just put the eggs in a cup of hot faucet water it will be room temp pretty quickly.
add flour and salt and knead with your hands until its somewhat smooth feeling dough. Maybe about 5 minutes.
Form into a ball and put into a large greased bowl and cover with foil or a tea towel and let raise for 90 minutes in a fairly warm area. if your house is cold preheat the oven to 150 then shut off and put the bowl in the oven.
Melt Lindt chocolates and butter together in microwave safe bowl. Don't overheat. keep checking to see if its melting enough to stir into each other. Once its a smooth liquid add vanilla, sugar, salt, egg whites then add cocoa powder.
Split dough ball into four even sized balls. put a little bit of flour on the countertop and roll out one ball into a round circle about 10 inches-ish diameter, it doesn't matter it can be bigger or smaller. Put 1st dough circle on a parchment paper lined round baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape. Top with filling, spread filling all the way out to about a quarter inch away from the edge of the circle. spread it somewhat thick but not too much where its too goupy because them it will be difficult to twist the sections without it getting messy. Layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Take a glass or a coffee mug and make a slight indent on the center on the dough, this is the center of the star. Then using a sharp knife, cut any scraps around the edges so you have an even circle. Now cut 16 even strips. Take two of the strips and twist away from each other twice and shape to a point and pinch the end, you may have to wet your hand a bit and pinch tight for the ends to stay pointed. Do this 8 times. You will have some of the filling left over. ( you will probably risk salmonella and eat it )....
Once the bread is formed cover again and let raise for another 20 minutes. Using a pastry brush, lightly brush the star bread with egg wash for shine. Bake for about 25- 30 minutes or until golden brown on top.
top with powdered sugar.
If you would like to make two at once the dough raises just fine in a double recipe so that's also an option if you are making them to give out.
