Star Bread

As I wrote on Monday, you can do a lot with brioche dough. Here is the first recipe I want to show you. It is so easy and so customizable.

I used grape jelly because that was requested by K, but you could put whatever you want in the middle. It will still taste great. I bet you could even make it savory somehow.

Next time I will add more filling, especially on the edges, but it is a learning curve. I was worried about it leaking out. No need. And the texture of the dough is so fluffy and light.

It also looks so pretty!

We ate the leftovers for breakfast the week following. The Fudgelet liked it sliced open in the middle and then peanut butter spread in the middle for a PB and J vibe.

Directions for Star Bread

Adapted from Artisan Bread in 5

  • 2 pounds brioche dough
  • 1 egg beaten with 1 Tablespoon water
  • Filling (jam/jelly, nut butter, cinnamon sugar, etc.)
  • Turbinado sugar or coarse sugar
  • Confectioners’ sugar

Take the dough and separate it into 4 equal pieces. Take each piece and sprinkle flour on top, then pull the tops of the dough down and around to the bottom, forming them into balls. Use your hand to hold the ball and gently roll the ball on the floured surface to help it form a tight ball. Do this with each piece. Let them rest for 20 minutes under loose plastic wrap.

Now, take a ball and roll it into a circle that is 10 inches in diameter.

Place the circle onto a large piece of parchment paper. If your filling is more dry, then brush egg wash on top of the circle before spreading some of the filling all over.

Roll out another ball to the same size circle, again continue with the filling. Do one more time with the third ball. For the fourth ball, roll it out and then just place on top with no filling.

Yes, I accidentally put filling on top and had to wipe off as much as I could. It still turned out fine.

Place a biscuit/circle cookie cutter in the middle of the circle (about 2.5 inches in diameter). Then, use a bench scraper or knife to cut from the edge of the circle to the cookie cutter, all around, making 16 equal sections (cut halves, then quarters, then eighths, then sixteenths).

Take two sections that are next to each other and twist them away from each other three times, then pinch their ends together.

Do this, continuing all around the circle. Go back and pinch the ends with some flour on your fingers. Then remove the cookie cutter and let the dough rest under plastic wrap for 1 hour.

When ready to bake, preheat the oven to 400 degrees F. Place the parchment paper with the bread onto a baking sheet. Again, pinch the points with floured fingers and then brush the top with your egg wash. Sprinkle the turbinado sugar all over the top.

Bake for 20-30 minutes, or until golden brown.

Allow to cool for 10-15 minutes before serving, sprinkling confectioners’ sugar on top.

Directions for Star Bread (without pictures)

Adapted from Artisan Bread in 5

  • 2 pounds brioche dough
  • 1 egg beaten with 1 Tablespoon water
  • Filling (jam/jelly, nut butter, cinnamon sugar, etc.)
  • Turbinado sugar or coarse sugar
  • Confectioners’ sugar

Take the dough and separate it into 4 equal pieces. Take each piece and sprinkle flour on top, then pull the tops of the dough down and around to the bottom, forming them into balls. Use your hand to hold the ball and gently roll the ball on the floured surface to help it form a tight ball. Do this with each piece. Let them rest for 20 minutes under loose plastic wrap.

Now, take a ball and roll it into a circle that is 10 inches in diameter. Place the circle onto a large piece of parchment paper. If your filling is more dry, then brush egg wash on top of the circle before spreading some of the filling all over. Roll out another ball to the same size circle, again continue with the filling. Do one more time with the third ball. For the fourth ball, roll it out and then just place on top with no filling.

Place a biscuit/circle cookie cutter in the middle of the circle (about 2.5 inches in diameter). Then, use a bench scraper or knife to cut from the edge of the circle to the cookie cutter, all around, making 16 equal sections (cut halves, then quarters, then eighths, then sixteenths). Take two sections that are next to each other and twist them away from each other three times, then pinch their ends together. Do this, continuing all around the circle. Go back and pinch the ends with some flour on your fingers. Then remove the cookie cutter and let the dough rest under plastic wrap for 1 hour.

When ready to bake, preheat the oven to 400 degrees F. Place the parchment paper with the bread onto a baking sheet. Again, pinch the points with floured fingers and then brush the top with your egg wash. Sprinkle the turbinado sugar all over the top. Bake for 20-30 minutes, or until golden brown. Allow to cool for 10-15 minutes before serving, sprinkling confectioners’ sugar on top.

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