I’ve been generally bad at posting regularly for the last year or so, but I have recently made it a bit of a habit to post my early morning baking adventures over on my Instagram stories. Whether those recipes make it onto this website is not the point—the point is to share what’s happening in my kitchen. Last week, I posted a picture of a Star Bread on there and got so many compliments, which is really kind and validating. There was one bit of feedback from an old friend that really stuck out to me though:

“I cannot imagine being able to go in my kitchen and make something like this.”

It was followed up by compliments, but that statement has stayed with me. I mean, if I’m not over here convincing you that you can indeed go in your kitchen and make Star Bread, then what exactly am I doing?

Ten years ago, I was convinced by food blogs that I could make vanilla wafers at home. Which I did. And then I made it my whole personality. And while vanilla wafers and yeast doughs are not the same level of difficulty, I want you to know that you almost certainly can go in your kitchen and make Star Bread. You can.

If you can make cinnamon rolls, you can make Star Bread. If you can make pull-aparts, you can make Star Bread. Same goes for monkey bread and cinnamon swirl bread. They are all fundamentally the same—cinnamon-sugar and a simple enriched yeast dough wrapped together, sliced, and baked. If you’ve got time and a basic kitchen set-up with a fridge and an oven, you, my friend, can make a Star Bread.

In this case, it’s just a matter of dividing and stacking the dough with the cinnamon-brown sugar, then slicing it so that it resembles a sun. The signature shape comes in when pairs of the sun’s rays are twisted away from one another, creating a festive eight-point loaf.

Let it rest and rise a second time, then paint it with egg wash to encourage a burnished final product, and bake until beautiful. Star Bread can certainly be served by its lonesome, but I like a light dusting of confectioner’s sugar for garnish. It gives a snowy day vibe that works super well this time of year.

I know cinnamon rolls are a popular Christmas breakfast, but perhaps this year you can use your skills to make a Star Bread instead. They’re the same in so many ways, and while they’re both showstoppers, Star Bread clearly has a bit more of a…well, a star quality. And you do too, my friend. You can make a Star Bread. I believe in you.

Star Bread
makes 1 loaf (about 8-10 servings)

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature 

Filling:
6 tablespoons light or dark brown sugar, packed
1 teaspoon ground cinnamon
pinch of Kosher or sea salt
2 tablespoons unsalted butter, melted

Egg Wash:
1 large egg
1 teaspoon water

For Finishing:
confectioner’s sugar

Make the dough. In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk. Alternatively, place wrapped bowl in the refrigerator for 12-24 hours (a cold proof).

Make the filling. In a small bowl, use a fork to whisk together brown sugar, cinnamon, and salt. Set aside.

Line a rimmed half-sheet pan with parchment paper.

Flour a surface, your hands, a rolling pin, and a large, sharp knife or bench scraper. Punch down your dough. Turn it onto the surface, then use the knife or bench scraper to divide it into four even pieces.

Working with one piece at a time, roll it to a circle 9-inches in diameter (or larger and cut off excess). Gently transfer the first circle to the center of the prepared baking sheet.
Paint it with melted butter and sprinkle with 1/3 of the filling mixture. Roll out two more circles, 
then paint with butter and sprinkle with the remaining 2/3 of the filling mixture. Top with the fourth and final circle. Gently press down on top to adhere everything. Slice off and discard any scraggly bits.

Shape the bread. Use a coffee mug or other 3-inch stencil to mark a 3-inch circle on the top of your stack. Then, use the large sharp knife or bench scraper to slice the portion outside of the 3-inch circle into 16 strips. This should look like a sun with rays.

Working with two neighboring rays at a time, twist them away from each other 3-4 times before pinching them together at the ends. Repeat until you have 8 little points on your Star bread. Gently tuck in scraggly ends and nudge the points into a shape you find pleasing. Cover with bread with plastic wrap and a tea towel, then let rise 40-50 minutes, or until risen. You’ll know it’s ready when you poke it with your finger and it doesn’t immediately bounce back.

During rising, preheat the oven to 350F. Make the egg wash by whisking the egg and water together in a small bowl or mug.

When the bread has risen, remove the plastic wrap and tea towel. Discard plastic wrap. Paint the entire surface of the star bread with egg wash. Bake for 25-30 minutes until golden and burnished.

Let bread cool 10 minutes. Gently transfer to a serving plate. Dust with confectioner’s sugar, if desired. Serve warm.

Star Bread is best the day it’s made, but may be kept covered for up to 48 hours.