Raspberry Starburst Bread

Indulge in the irresistible charm of this truly beautiful and incredibly delicious Raspberry Star Bread. A show-stopping centerpiece perfect for sharing with cherished friends and family during the joyous holiday season, or any occasion that calls for a touch of edible artistry. This delightful pull-apart bread is crafted from a wonderfully soft and airy enriched dough, meticulously shaped into a mesmerizing star design, with luscious layers of sweet raspberry jam nestled between each tender tier. A delicate dusting of icing sugar completes its festive, snowflake-like appearance, making it as pleasing to the eye as it is to the palate.

What makes this star bread an absolute culinary gem is its remarkable versatility. While raspberry jam offers a classic, vibrant sweetness, you are entirely free to unleash your creativity and use any favorite filling, transforming it into either a decadent sweet treat or a savory delight. Furthermore, this recipe is incredibly forgiving and perfect for preparing ahead of time, allowing you to minimize stress and maximize enjoyment. Despite its intricate appearance, the shaping technique is surprisingly straightforward, guaranteeing to impress your guests and elevate any gathering to an unforgettable culinary experience.

The Ultimate Festive Bake: Raspberry Star Bread

Without a doubt, this Raspberry Star Bread stands out as one of the most festive bakes you can create, making it an absolute must-have during the most festive month – December! Its elegant, beautifully folded star or snowflake shape is truly captivating, immediately drawing attention and sparking conversation at any holiday table. Beyond its stunning visual appeal, this bread boasts an utterly delicious taste, making it perfect for sharing. Each tender segment, infused with sweet raspberry, is designed to be pulled apart, encouraging a communal and joyful eating experience that embodies the spirit of the season.

The foundation of this exquisite pull-apart bread is an adaptation of the rich and indulgent enriched dough originally featured in my Hazelnut Swirl Buns recipe. This particular dough is celebrated for its incredibly soft texture and beautiful rise, providing the perfect canvas for a variety of fillings. What I adore most about this dough is its incredible adaptability, allowing you to effortlessly transform this bake into a beautiful, sweet or savory bread to suit any preference or occasion.

Why You’ll Love This Raspberry Star Bread Recipe

• Visually Stunning: Its unique star or snowflake shape is guaranteed to be a showstopper.
• Irresistibly Delicious: Soft, airy dough paired with sweet raspberry jam creates a flavor explosion.
• Perfect for Sharing: Designed as a pull-apart bread, it encourages communal enjoyment.
• Surprisingly Easy: Despite its elaborate look, the shaping process is simpler than it appears.
• Highly Versatile: Easily adapted with various sweet or savory fillings to suit any taste.
• Make-Ahead Friendly: Prepare parts of it in advance, making holiday baking stress-free.
• Homemade Charm: The aroma of freshly baked bread fills your home, creating a warm, inviting atmosphere.

Essential Ingredients for Your Star Bread

Crafting this stunning star bread requires a selection of common baking ingredients, most of which you likely already have in your pantry. Using good quality ingredients will always yield the best results, so let’s take a closer look at what you will need to create this raspberry masterpiece:

• Flour: For the ideal texture, I highly recommend using strong white bread flour. This type of flour has a higher protein content, which contributes to a chewier, more elastic dough, essential for a good rise and structure. Alternatively, you can use a 50:50 mixture of plain/all-purpose flour and strong white bread flour. Using only plain flour is possible, but the dough will be softer and potentially stickier, requiring more careful handling and possibly a longer kneading time.
• Yeast: Yeast is the magic ingredient that makes our dough rise, creating that signature soft and airy texture. While any type of yeast can be used, instant yeast consistently delivers the best results in terms of reliability and proving speed, based on my extensive baking experience. If using active dry yeast, you may need to allow for slightly longer activation and proving times.
• Sugar: White caster sugar or granulated sugar works perfectly in this recipe. Sugar not only adds sweetness but also aids in the browning of the crust and provides food for the yeast, helping it to activate and proof efficiently.
• Eggs: You will need a combination of eggs for this recipe. Two large or medium egg yolks contribute richness and a lovely golden hue to the dough. Remember to save the whites for another recipe! Additionally, one large whole egg will be used for an egg wash, giving the finished bread a beautiful, glossy, golden-brown crust.
• Butter: Whether you choose salted or unsalted butter, make sure it’s of good quality. Butter adds incredible flavor, tenderness, and richness to the dough. For optimal mixing and dough development, it’s crucial that the butter is softened to room temperature before you begin.
• Milk: Any type of milk (whole, semi-skimmed, or even plant-based alternatives) is suitable for this recipe. Milk helps to hydrate the dough, provides additional richness, and contributes to a softer crumb. Ensure it is warmed to lukewarm before combining with the yeast.
• Raspberry Jam: The star of our filling! Feel free to use your favorite raspberry jam, conserve, or preserve. A good quality jam with a vibrant flavor will truly shine. Ensure it’s at a spreadable consistency.
• Salt: A pinch of salt is crucial to balance the sweetness, enhance the flavor of the bread, and regulate yeast activity.
• Icing Sugar (Optional): A dusting of icing (powdered) sugar after baking adds a beautiful, festive, snowy finish and a touch of extra sweetness.

Pro Tip: For the best results, always bring cold ingredients like butter, milk, and eggs to room temperature before starting this recipe. This ensures they combine more smoothly and activate the yeast more effectively, leading to a consistently perfect dough.

Step-by-Step Instructions for Baking Raspberry Star Bread

To master this magnificent raspberry star bread, a little foresight and planning will go a long way. The dough requires two proving stages for optimal flavor and texture development. I recommend initiating the process either in the morning for a bake later the same day, or preparing the dough the night before and refrigerating it overnight for an easier, less rushed baking experience.

Hint: Explore the dedicated ‘Make Ahead’ section of this blog post for invaluable tips on how to expertly prepare this bake in advance, seamlessly integrating it into your schedule.

Preparing the Dough

1. Begin by gently heating the milk and softened butter in a small saucepan over low heat until the milk becomes lukewarm and the butter begins to melt. Crucially, do not let the mixture get hot. Remove the saucepan from the heat and swirl it a few times to encourage any remaining butter to melt completely, ensuring a homogenous liquid. Pour this warm liquid mixture into a small jug.
2. Carefully sprinkle the instant yeast into the warm milk and butter mixture. Give it a gentle stir to combine, then set it aside for 5-10 minutes. During this time, the yeast will activate, indicated by a light frothy layer appearing on the surface, confirming its readiness.
3. In the bowl of a stand mixer, fitted with the dough hook attachment, combine all of your dry ingredients: the strong white bread flour (or your chosen flour mix), caster sugar, and salt. Give them a brief mix to distribute evenly. Create a shallow well in the center of the dry ingredients, then add the two egg yolks, followed by the activated milk and yeast mixture.
4. With the dough hook engaged, start mixing on low speed for about 5 minutes. Gradually increase the speed to medium. Continue to mix for another 5-7 minutes, or until the dough comes together to form a smooth, shiny, and elastic mass that pulls away cleanly from the sides of the bowl. It should be soft and pliable to the touch.
5. Once kneaded, transfer the dough into a large, lightly oiled bowl. Turn the dough once or twice within the bowl to ensure it is lightly coated in oil, preventing it from sticking as it rises. Cover the bowl securely with a clean tea towel or cling film, then place it in a warm spot to prove. Allow it to rise until it has visibly doubled in size, which typically takes 1-2 hours depending on the ambient temperature.

Hint: To accelerate the proving process, you can create a warm environment. Turn your oven to its lowest temperature setting (e.g., 50°C/120°F) for just a few minutes, then turn it off completely. Place the covered bowl of dough inside the warm, switched-off oven. Another clever trick, if you have one, is to run an empty tumble dryer for 5-10 minutes, then turn it off and place the dough inside its warm drum.

Assembling the Layers

The beauty of this recipe lies in its seemingly complex folding technique, which is, in reality, remarkably simple to execute but results in an incredibly impressive visual display!

1. Once your dough has successfully proved and doubled in size, gently transfer it onto a lightly floured surface. Lightly punch down the dough to release any large air bubbles that have formed during the rise. Gently shape it back into a rough ball, then divide it precisely into four equal pieces.
2. Roll each of these four dough pieces into a smooth ball. Cover them with a clean, damp tea towel to prevent them from drying out while you work. Take one of the dough balls and, using your hands first, gently flatten it and shape it into a rough circle.
3. Next, take your rolling pin (lightly dusted with flour) and roll the dough into a thin, even 30cm (approximately 12-inch) disk. For perfect circles, you can use an upside-down dinner plate or a bowl of similar dimensions as a guide. Place the plate on top of the rolled dough and carefully trim any excess dough around the edges with a sharp knife or pizza cutter.
4. To transfer the delicate dough disc easily, gently wrap it around your rolling pin. Unroll it onto a baking tray that has been lined with baking/parchment paper. This will be your first, bottom layer.
5. Spread a generous tablespoon of your chosen raspberry jam evenly over the surface of this first dough disc, leaving a small border around the edge.
6. Now, repeat steps 3 and 4 with the second dough ball, rolling it into a 30cm circle, trimming, and carefully layering it directly on top of the first jam-covered disc on the baking tray. Spread another tablespoon of raspberry jam evenly over this second layer.
7. Repeat the process one more time with the third dough ball, placing it on top of the second jam layer and spreading jam.
8. Finally, roll out the fourth and final dough ball into a 30cm circle, trim it, and place it directly on top of the third jam layer. This topmost dough disc will remain plain, without any jam.

Hint: As mentioned in step 4, wrapping the rolled dough circles around your rolling pin is by far the easiest and most effective method for transferring them from your work surface to the baking tray and for layering them. This prevents stretching or tearing.

Shaping the Majestic Star

Now comes the most exciting part – transforming your layered dough into a beautiful, impressive star!

1. Carefully place a small glass or a round cookie cutter (approximately 5-7 cm in diameter) in the absolute center of your stacked dough circles. Press down very gently, just enough to create a slight indent or outline without cutting through the dough. This marks the central point of your star.
2. Using a sharp knife or a pizza cutter, make four initial cuts from the edge of the central indent outwards to the edge of the dough. Imagine a clock face: make cuts at 12 o’clock, 3 o’clock, 6 o’clock, and 9 o’clock. Do not cut through the central circle created by the glass.
3. Next, take each of these four large quarters and slice them into two equal pieces, effectively creating 8 strands. Then, cut each of those 8 pieces into two again. You should now have a total of 16 even pieces or strands, all still connected in the middle by the central uncut circle.





4. To form the star points, take any two adjacent strands of dough. Gently pick them up and twist them two full times away from each other. After twisting, carefully pinch the ends of these two twisted strands firmly together to form a distinct point.
5. Repeat this twisting and pinching process with the remaining pairs of strands all around the circle. Continue until all 16 strands have been twisted into 8 beautiful points, creating the distinct shape of a star or snowflake.

Hint: While twisting the strands away from each other creates a classic star look, you can also twist them towards each other! This will result in a slightly different, yet equally beautiful and eye-catching design. Experiment to find your favorite!

Baking Your Masterpiece

1. Once your star bread is beautifully shaped, cover it loosely with a clean, damp tea towel or a sheet of cling film. Allow it to rest for another 30 minutes at room temperature. This brief second proofing helps the dough relax and achieve a final, beautiful rise before baking.
2. During this resting period, preheat your oven to 170°C (340°F), or 160°C (325°F) if using a fan-assisted oven. Ensuring the oven is at the correct temperature before baking is crucial for an even rise and golden crust.
3. Just before baking, gently brush the entire surface of your star bread with the prepared egg wash. This will contribute to a wonderfully glossy, golden-brown crust.
4. Carefully transfer the baking tray with the star bread into the preheated oven. Bake for approximately 20-25 minutes, or until the bread is beautifully golden brown on top and cooked through. If you notice the crust browning too quickly, you can loosely tent it with aluminum foil for the last 5-10 minutes of baking to prevent over-browning.
5. Once baked to perfection, remove the star bread from the oven. Allow it to cool on the baking tray for about 5 minutes. This brief cooling period helps the bread to set.
6. Finally, for that extra festive flourish, dust the warm bread generously with some icing/powdered sugar. Serve it immediately while it’s still warm and at its most delicious, allowing everyone to pull apart and enjoy the tender, jam-filled layers.

Creative Variations for Your Star Bread

The beauty of this Christmas star bread recipe lies in its adaptability. While raspberry jam offers a delightful classic, the possibilities for different fillings are virtually endless. Feel free to experiment with any type of jam, spread, or even savory combinations to tailor this bake to your personal preference or the occasion. Here are a few inspiring ideas to help you transform this recipe:

• Cinnamon Swirl Butter: For a warming, aromatic twist, skip the raspberry jam. Instead, spread softened butter generously onto each dough disc. Then, sprinkle each layer liberally with a homemade cinnamon sugar mixture (combine about 70g of soft light brown sugar with a tablespoon of ground cinnamon). You could also substitute ground cardamom or a blend of your favorite warming spices for a unique flavor profile.
• Decadent Nutella: A beloved choice for chocolate lovers! Use Nutella as your filling instead of jam. Ensure the Nutella has a soft, spreadable consistency; if it’s too thick, microwave it for just a few seconds until it’s easily workable.
• Zesty Curd Fillings: Any type of citrus or fruit curd will introduce a wonderfully tangy and bright flavor. Lemon curd, passion fruit curd, or even a mixed berry curd would be absolutely delicious. My Homemade Lemon Curd recipe works exceptionally well here.
• Nutty Crunch: To add texture and a rich, earthy flavor, chop any of your favorite nuts (pecans, walnuts, almonds, hazelnuts) into smaller pieces. Sprinkle them generously on top of your chosen sweet filling before adding the next dough layer.
• Fruitful Additions: Enhance your sweet fillings with fresh or dried fruit. Currants, plump raisins, finely chopped candied citrus peel, or dried cranberries can be scattered over the jam layers for extra bursts of flavor and chewiness. Fresh raspberries or blueberries can also be added, but ensure they are well-drained if fresh.
• Garlic Butter Savory Delight: Transform your star bread into a savory showstopper by using a fragrant garlic butter as your filling. Mince fresh garlic, mix it with softened butter and a pinch of salt and pepper. Spread this mixture on each layer. For an even more indulgent savory version, sprinkle a thin layer of grated hard cheese (like Parmesan or Gruyère) into each layer, or generously over the top before baking.
• Aromatic Pesto & Sundried Tomato: For a Mediterranean-inspired savory option, use homemade or high-quality store-bought basil pesto (or any pesto, like red pepper pesto) as a spread. Scatter finely chopped sundried tomatoes and a medley of fresh herbs (like oregano or thyme) and/or a sprinkle of grated cheese (like mozzarella or feta) between the layers for a rich, aromatic experience.
• More Festive Baking: If you enjoy crafting beautiful sweet breads during the festive season, you might also love this delightful Wreath Bread Recipe, which not only tastes fantastic but also makes a wonderful homemade gift!

Hint: When opting for a savory version of this star bread, it is crucial to adjust the sweetness of the dough. Make sure to significantly reduce the amount of sugar in the dough ingredients to approximately 20 grams to achieve a balanced savory profile.

Essential Equipment for Perfect Star Bread

Having the right tools can make all the difference in ensuring a smooth and successful baking experience. Here’s a list of the equipment that will significantly aid you in achieving a perfect star bread:

• Freestanding Mixer with Dough Hook Attachment: While it is certainly possible to knead the dough by hand, a robust electric freestanding mixer equipped with a dough hook attachment will make the process considerably easier, faster, and less strenuous. It ensures consistent kneading, leading to a perfectly smooth and elastic dough. If you don’t own one, prepare to knead the dough vigorously by hand for 10-15 minutes until it reaches the desired soft, elastic, and stretchy consistency.
• Baking Sheet or Tray: You will need a medium to large-sized baking sheet or tray. This will be the surface on which your star bread is assembled and baked. Always line it with parchment paper (also known as baking paper) to prevent sticking and ensure easy cleanup.
• Rolling Pin: Any standard rolling pin will work perfectly for rolling out the bread dough into uniform circular discs. A smooth, non-stick rolling pin is ideal.
• Sharp Knife or Pizza Cutter: This item is technically optional, but a sharp knife or a pizza cutter will make the intricate slicing of the dough much easier and more precise when creating the star shape. A pizza cutter, in particular, glides through the dough cleanly, yielding neat cuts.
• Small Saucepan: For warming the milk and butter mixture to the ideal lukewarm temperature.
• Small Jug: Useful for combining the warm milk, butter, and yeast for activation.
• Large Bowl: For the initial dough proofing. Ensure it’s large enough to accommodate the dough as it doubles in size.
• Clean Tea Towels or Cling Film: Essential for covering the dough during proving to prevent it from drying out.
• Small Glass or Round Cookie Cutter (for shaping): To create the central indent for the star pattern.
• Pastry Brush: For applying the egg wash to achieve that beautiful golden crust.

Make-Ahead Options for Convenience

This raspberry star bread is an excellent candidate for advance preparation, making it an ideal choice for holiday entertaining or busy schedules. You have two primary methods for preparing it ahead of time:

1. Dough Preparation Overnight: Prepare the dough exactly as described in the recipe up to the point of its first prove (after kneading). Instead of letting it rise at room temperature, place the lightly oiled dough in a large bowl, cover it securely with cling film or a lid, and refrigerate it overnight, or for up to two days. The cold temperature will slow down the yeast activity, allowing for a slow, flavorful rise. On the day you plan to bake, remove the dough from the fridge, uncover it, and let it sit at room temperature for about 30 minutes to an hour (or longer if your kitchen is cool) until it has relaxed and slightly increased in volume. Then, continue with the recipe instructions, dividing, rolling, assembling, and shaping the dough.
2. Fully Assembled Overnight: For ultimate convenience, you can prepare the dough, assemble all the layers, and shape the star bread completely as per the recipe instructions. Once shaped, cover the star bread loosely with lightly greased cling film (to prevent sticking) and refrigerate it overnight. On the day of baking, remove the shaped bread from the fridge and allow it to sit at room temperature for 30-60 minutes while your oven preheats. This allows the dough to warm up slightly and finish its final proof. Brush with the egg wash and bake as instructed.

Storage and Freezing Guidelines

For the freshest and most delightful experience, this raspberry star bread is truly best enjoyed on the day it is baked, while it is still warm and fragrant. However, if you find yourself with leftovers:

• Short-Term Storage: Any leftover star bread can be stored, covered tightly in an airtight container, at room temperature for 1-2 days. While it won’t be as soft as fresh, it will still be delicious. You can gently warm slices in a toaster oven or microwave to refresh them slightly.
• Freezing for Later: The baked star bread freezes exceptionally well, allowing you to enjoy it weeks later. Once completely cooled, wrap the entire bread or individual slices tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to two months.
• Reheating Frozen Bread: To enjoy your frozen star bread, thaw it overnight in the refrigerator. For best results, once thawed, warm it up in an oven preheated to 150°C (300°F) for about 15 minutes, or until heated through and soft again.

Expert Tips for Star Bread Success

Achieving a beautiful star bread is easier than you think with these expert tips:

• Don’t Fear the Dough: It’s common for new bakers to be intimidated by handling yeast dough, but don’t be! Your dough is resilient. If your rolled circles aren’t perfectly round, that’s absolutely fine. Gently use your hands to stretch and shape the dough into the desired circular form. A little imperfection adds to the charm of homemade baking.
• Mastering Dough Transfer: Transferring the delicate dough circles from your work surface to the baking tray and layering them can be tricky. The easiest method is to lightly dust your rolling pin with flour, then gently wrap the rolled dough circle around it. Carefully position the rolling pin over your target (either the baking tray or the previous dough layer), then gently unroll the dough, letting it fall into place. This minimizes stretching and tearing.
• Room Temperature Ingredients: Always ensure your milk, butter, and eggs are at room temperature. This promotes better emulsion, activates yeast more efficiently, and results in a more uniform and well-developed dough.
• Yeast Activation Check: Don’t skip the step of activating your yeast in warm milk and butter. The frothy layer on top confirms your yeast is alive and active, ensuring your dough will rise properly.
• Proper Kneading: Kneading develops the gluten in the flour, which is essential for the dough’s elasticity and soft texture. Whether by hand or mixer, knead until the dough is smooth, supple, and passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without tearing).
• Warm Proving Environment: Yeast loves warmth! Ensure your dough is proving in a warm, draft-free spot for an optimal rise. Use the oven or tumble dryer trick if your kitchen is cool.
• Gentle Handling: After the first prove, gently punch down the dough to release air, rather than aggressively deflating it. This preserves the delicate gluten structure.
• Even Jam Spreading: Spread the jam evenly but not too thickly. Too much jam can make the dough layers slide and be difficult to shape, and can lead to sogginess.
• Sharp Tools for Shaping: Use a very sharp knife or a pizza cutter for the cuts to create clean lines in your star. Dull tools will drag and distort the dough.
• Even Twisting: Try to twist each pair of strands with consistent tension and the same number of twists (two twists away from each other is standard). This ensures a symmetrical and visually appealing star.
• Don’t Overbake: Keep a close eye on your bread in the oven. It should be golden brown. Overbaking can result in a dry texture. If it’s browning too fast, tent it with foil.

Frequently Asked Questions About Raspberry Star Bread

Here are answers to some common questions you might have while baking this delightful star bread:

What type of yeast is best to use in this recipe?

While any type of yeast will generally work, the proving times may vary significantly depending on the variety. I consistently use instant yeast in my recipes because of its reliability and faster activation. However, both fresh yeast and dried active yeast are viable alternatives. If you opt for dried active yeast, remember it typically requires longer rising times and often needs to be proofed (activated) in a warm liquid before being combined with other ingredients.

Help! My dough is too sticky to work with!

It’s quite normal for an enriched dough like this to be a bit on the sticky side – that’s often a sign of a rich, tender crumb to come! However, if it’s excessively sticky and unmanageable, you can try adding a small amount of extra flour. Add it gradually, a tablespoon at a time, incorporating it fully before adding more. This allows you to reach the right consistency without making the dough too stiff, which can result in dry bread. Lightly oiling your hands and work surface can also help with sticky dough.

Why didn’t my dough rise?

There are a few common reasons why dough might not rise properly. Firstly, your yeast might be out of date or no longer active. Always check the expiry date on your yeast and ensure it produces a frothy head when activated in warm liquid. Secondly, the temperature of your kitchen might be too cold. Yeast thrives in warm environments. Try placing your dough in a warmer spot, such as a slightly warmed (but turned off!) oven, or near a gentle heat source. Ensure the liquid you used to activate the yeast wasn’t too hot, as excessive heat can kill the yeast.

My star bread is catching color too quickly in the oven. What do I do?

If you notice your star bread browning too rapidly, particularly on the points, simply cover it loosely with a sheet of aluminum foil. This acts as a shield, preventing further direct heat from reaching the surface while allowing the bread to continue baking through to the center. Remove the foil for the last few minutes if you want a slightly darker crust.

Can I double this recipe?

While technically possible, I generally recommend making two separate batches of dough rather than simply doubling all the ingredients in one go. Doubling the recipe can sometimes overwhelm a standard stand mixer, and the larger volume of dough can be harder to knead thoroughly and manage for consistent results, especially during shaping and proving. Two smaller batches will give you two beautiful, perfectly sized star breads.

Can I make two smaller star breads instead of one with this recipe?

Absolutely, you can! To make two smaller star breads, simply split the prepared dough in half after the first prove. Then, divide each half into four equal pieces. Roll these smaller pieces into circles, aiming for a diameter of about 15-20 cm (6-8 inches). Reduce the amount of filling between each layer accordingly. Remember that smaller bakes will require less baking time, so adjust your oven time accordingly and keep a close eye on them to prevent over-baking. They may bake in 15-18 minutes.

📖 Recipe

Raspberry Star Bread

Impress your loved ones with this beautiful and delicious star bread! Perfect bake to share during festive breakfast or brunch, great with variety of different fillings, sweet or savoury!

Prep Time	Cook Time	Total Time
30 mins	20 mins	50 mins

Course: Dessert

Cuisine: British

Keyword: festive bread, pull apart bread, snowflake bread, star bread

Servings: 8 people

Calories: 361 kcal

Author: Anna Wierzbinska

Equipment

• Freestanding mixer with dough hook attachment (optional, but highly recommended)
• Baking tray
• Baking paper (parchment paper)
• Rolling pin
• Pizza cutter or sharp knife
• Small saucepan
• Small jug
• Large bowl
• Clean tea towels or cling film
• Small glass or round cookie cutter (for shaping)
• Pastry brush

Ingredients

• 7 g dried instant yeast
• 200 ml milk
• 60 g unsalted butter, room temperature
• 225 g strong white bread flour (*see notes for options)
• 225 g plain flour, plus extra for dusting (*see notes for options)
• 70 g caster sugar
• ½ tsp salt
• 2 large eggs yolks only (save whites for another recipe)
• 3 tbsp raspberry jam (*see notes for options)
• 1 large egg, beaten (for egg wash)
• 1 tbsp icing sugar, for dusting (optional)

Instructions

1. In a small saucepan, gently heat the milk and butter until lukewarm. Remove from the heat and swirl the pan a few times to ensure the butter melts completely. Once melted, add the yeast and stir to combine. Set aside for 5-10 minutes to activate the yeast (it should become slightly frothy).
2. In the bowl of a freestanding mixer fitted with the hook attachment, mix together both flours, sugar, and salt briefly. Create a well in the middle, then add the egg yolks and pour in the milk and yeast mixture. Mix on low speed for a minute, then increase to medium speed and mix for 5-7 minutes, until the dough is smooth, soft, and elastic.
3. Transfer the dough into a large, lightly oiled bowl, turning it a couple of times to coat it lightly in oil. Cover with cling film or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size (alternatively, refrigerate overnight for a slow prove).
4. Line a baking tray with baking paper and set aside. Lightly flour your work surface, and transfer the proved dough onto it. Gently punch the dough to release air bubbles. Divide the dough into 4 equal pieces. Roll each piece into a rough circle (about 30 cm in diameter) using a lightly floured rolling pin. For perfect circles, use an upside-down dinner plate as a guide and trim any excess dough with a sharp knife or pizza cutter.
5. Transfer the first dough circle to the prepared baking tray. This is your bottom layer. Spread 1 tablespoon of raspberry jam (or your chosen filling) evenly over the surface, leaving a small border. Layer the remaining dough circles and jam on top, spreading jam on the second and third layers. The top, fourth dough disc will not have any jam. Gently stretch the dough layers with your hands if they lose shape.
6. Place a small bowl or an upside-down glass in the center of your stacked dough circles to make an indent. Using a pizza cutter or sharp knife, make 16 even cuts from the edge of the indent outwards to the edge of the dough. Take two adjacent strands and twist them twice away from each other. Pinch the ends together to form a point. Repeat with all remaining strands, creating 8 star points.
7. Cover the shaped star bread loosely with cling film or a damp kitchen towel and allow it to rest for 20 minutes for a final short prove. Meanwhile, preheat your oven to 170°C (160°C fan / 340°F / 325°F fan).
8. Lightly brush the star bread with the beaten egg wash. Bake in the middle shelf of the oven for 20-25 minutes, or until golden brown on top. If it starts browning too quickly, loosely tent it with aluminum foil for the last 5-10 minutes of baking.
9. Remove from the oven and allow it to cool for 5 minutes on the baking tray. Dust generously with icing sugar (optional) and enjoy while warm.

Notes

• Flour Options: You can use a mix of plain/all-purpose flour and strong white bread flour (50:50). Alternatively, use only strong white bread flour (450g), which will result in a slightly less soft but still delicious dough. Using only plain/all-purpose flour (450g) will yield a stickier, wetter dough, potentially requiring longer kneading and a tablespoon at a time of extra flour until it comes together.
• Other Fillings: Experiment with Nutella (ensure it’s spreadable), cinnamon sugar butter, your favorite fruit curd (like Homemade Lemon Curd), mixed nuts, or dried fruit.
• Savoury Version: For a savory star bread, reduce the sugar in the dough ingredients to 20g. Fill with your favorite pesto, a simple tomato sauce, grated cheese, and fresh herbs.
• Make Ahead (Dough): Prepare the dough until the end of step 2. Place in a lightly oiled bowl, cover, and refrigerate overnight (up to 2 days). On baking day, remove from fridge, uncover, let sit at room temp for 30-60 minutes, then continue with step 3.
• Make Ahead (Assembled): Prepare, assemble, and shape the star bread. Cover loosely with lightly greased clingfilm and refrigerate overnight. Remove from fridge, let sit at room temp for 30-60 minutes, then brush with egg wash and bake as instructed.
• Storage: Store any leftovers covered in an airtight container for up to 1-2 days at room temperature.
• Freezing: Freeze the baked star bread for up to two months. Wrap well. Thaw overnight in the fridge and warm in a 150°C (300°F) oven for 15 minutes.

Nutrition

Serving: 60g | Calories: 361kcal | Carbohydrates: 58g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 188mg | Potassium: 133mg | Fiber: 2g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

This post was originally published in December 2020. It has been thoroughly updated with new photos, expanded tips, and a revised recipe in November 2021 to provide the most comprehensive and delightful baking experience.