This soft and buttery Christmas bread is an impressive centerpiece and can be filled with a variety of sweet or savory spreads. The star shape is easy to form—read on for step-by-step photos, clear instructions, and filling ideas to make a memorable holiday bread.
This Christmas star bread looks almost too pretty to eat, but its soft, buttery crumb and the ribboned filling make it irresistible. The technique for shaping the star is simple and consistent, which makes this an ideal festive bake even for beginner bakers.
The dough is enriched with milk, butter, and an egg to deliver a tender, fluffy texture. Once shaped and baked, the star pulls apart into beautiful segments, perfect for sharing. Below are ingredients, a clear step-by-step method, filling options, and practical tips for best results.
Star bread ingredients
For the dough
• ¼ cup lukewarm water (105–110°F)
• 2 teaspoons granulated sugar
• 2¼ teaspoons active dry or instant yeast
• 1 large egg, room temperature
• ¾ cup lukewarm milk (105–110°F)
• 3 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 3 tablespoons unsalted butter, melted and slightly cooled
For the cinnamon-sugar filling
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup packed brown sugar (light or dark)
• 1 teaspoon ground cinnamon
How to make and shape star bread
2. Combine wet ingredients. Whisk the egg and milk into the yeast mixture until combined.
3. Add dry ingredients. Mix in the flour and salt until a rough, shaggy dough forms.
4. Add butter and knead. Pour in the melted butter and knead until the dough is smooth and elastic (about 8–10 minutes by hand or 4–6 minutes with a mixer and dough hook).
5. First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until nearly doubled, about 45–60 minutes.
6. Prepare the filling. In a bowl, mash together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
7. Divide and roll. Turn the risen dough onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a rough circle about ¼ inch thick.
8. Layer and fill. Place the first circle on a parchment-lined baking sheet and spread one-third of the filling over it. Top with the second circle and another third of filling, then the third circle and the remaining filling. Finish with the fourth circle on top.
9. Trim and cut. Trim the edges to form a neat circle (perfection is not required). Place a small bowl in the center and cut 16 equal strips from the edge of the bowl to the outer edge of the dough.
10. Make the star points. Working with two adjacent strips at a time, twist them inward—turn the left strip clockwise and the right strip counterclockwise—then pinch the ends together to seal. Repeat around the circle so all strips are paired and twisted into points.
11. Short rest and bake. Cover loosely and rest 8–12 minutes while preheating the oven to 350°F (175°C). Bake in the center of the oven for 25–30 minutes, until puffed and golden. Let cool slightly before serving; dust with powdered sugar if desired.
Filling options
This star bread works with both sweet and savory fillings. Ideas to try:
- Nutella or chocolate-hazelnut spread
- Sautéed apples or apple compote
- Chopped nuts mixed with sugar and cinnamon
- Jams or fruit preserves
- Mini chocolate chips
- Raisins or dried fruit
- Pesto and shredded cheese for a savory twist
- Garlic butter and herb cheese
Tips for success
1. Skip the second long rise. Unlike some enriched doughs that are proofed twice, this star is best baked after a short 8–12 minute rest following shaping. A long second rise can cause the star to lose its defined shape.
2. Shape on parchment. Assemble and shape the star directly on a parchment-lined baking sheet. This avoids awkward transfers and helps preserve the design.
3. Make dough ahead. The dough can be refrigerated for up to 2 days after kneading. Store it in a lightly oiled bowl, covered, to slow the rise. When ready to use, divide, shape, and proceed. If baking from cold dough, allow the shaped star to sit 20–30 minutes at room temperature before baking so it warms slightly.
Storage
Star bread is best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped bread for up to 3 months. Thaw at room temperature for a few hours or overnight in the fridge, and refresh in a 350°F oven for 5–10 minutes to revive the texture.
Recipe details
- Author: Mimi
- Total time: 1 hour 35 minutes
- Yield: 1 star bread
- Prep time: 20 minutes
- Bake time: 25 minutes
Other holiday recipe ideas
Try other festive bakes and cookies alongside this star bread: cinnamon swirl wreath, classic gingerbread cookies, cranberry white Christmas cake, candy cane cookies, or snowball cookies. These make a lovely spread for any holiday gathering.
Enjoy!