Recipe Index

Ingredients

• 1 cup whole milk
• 4 tablespoons cubed unsalted butter
• 2 teaspoons instant yeast
• 2 1/2 cups all-purpose flour (plus extra for rolling)
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 6 tablespoons apple butter
• 1 large egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Powdered sugar (for dusting)

Method

1. Simmer the cup of whole milk in a small saucepan, take the pan off the heat, and stir in the cubed butter until it melts completely.
2. Pour the milk mixture into a mixing bowl and let it cool to below 110°F, then stir in the instant yeast and give the yeast 5 minutes to wake up.
3. Whisk the flour, granulated sugar and kosher salt together, add that mixture to the milk, and knead with a dough hook for 7 to 10 minutes until the star bread dough pulls away from the bowl.
4. Shape the dough into a ball, rest it in a covered bowl in a warm place for 1 to 2 hours, and wait until it has doubled.
5. Line a large baking sheet with parchment and heat the oven to 350°F while the dough finishes rising.
6. Cut the risen dough into 4 equal pieces and roll each piece into a ball on a lightly floured surface.
7. Roll one ball into a 9- to 10-inch circle on the prepared sheet and spread 2 tablespoons of apple butter over it, then stack and spread the next two circles the same way, leaving the fourth circle plain on top.
8. Mark a 3-inch circle in the center of the stack and cut the layered dough into 16 sections radiating out from that untouched center.
9. Take two neighboring sections at a time, twist them away from each other, and pinch their ends together, working around the stack until 8 star points form.
10. Cover the shaped star and let it rise for about 20 minutes.
11. Beat the egg with the tablespoon of milk, brush this egg wash over the star, and bake the bread for 30 minutes until richly golden.
12. Cool the star bread completely on a wire rack and shower it with powdered sugar before serving.

Prep: 45 min · Cook: 30 min · Total: 155 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data