Why You’ll Love Star Bread Recipe

I enjoy this recipe because it turns simple yeast dough into something truly stunning. The bread is soft, slightly sweet, and filled with chocolaty layers that make it perfect for sharing. I also appreciate that I can prepare it ahead, and it makes any table feel festive and inviting. It’s the kind of recipe that feels special without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough:
¼ cup
¾ cup
¼ cup
3¼ cups up to to 3½ cups, dough should be tacky
¼ cup
1 package or 2¼ teaspoons
1 teaspoon
1 large

Filling & Topping:
1 cup such as Nutella
1 beaten
Powdered sugar for dusting

Directions

I start by heating the milk, water, and butter in a small saucepan over medium heat just until the butter melts and the mixture reaches 105° to 110°F, then I remove it from the heat.
In a large bowl or stand-mixer bowl, I whisk together 3¼ cups flour, sugar, instant yeast, and salt.
I add the warm milk mixture and the egg to the flour mixture and mix until a shaggy dough forms.
I knead the dough by hand for 8 to 10 minutes or in a stand mixer for 5 to 6 minutes. If it feels too sticky, I add flour 1 tablespoon at a time, up to ¼ cup extra. The dough should be soft, smooth, and slightly tacky. I shape it into a ball.
I place the dough in a lightly oiled bowl, turn it to coat, cover it tightly, and let it rise in a warm place for 45 to 60 minutes, until doubled.
I punch down the dough, divide it into 4 equal pieces, shape them into balls, cover, and let rest for 10 minutes.

To shape the star, I preheat the oven to 350°F and line a baking sheet or pizza stone with parchment paper.
On a lightly floured surface, I roll out one dough ball into a 10–12-inch circle and place it on the prepared sheet. I spread ⅓ cup Nutella over it, leaving a ½–1-inch border.
I roll out the second dough ball, place it on top, spread another ⅓ cup Nutella over it, and repeat with the third layer.
I roll out the fourth dough ball and place it on top without adding Nutella.
I place a 2½–3-inch round cutter in the center and cut the dough stack into 16 equal wedges from the outer edge to the cutter, leaving the center intact.
I remove the cutter and twist two adjacent strips away from each other 2 to 3 times, pinching the ends to seal. I repeat until I form 8 points.

Servings and Timing

This recipe makes 8 servings.
I spend about 1 hour and 30 minutes preparing and rising the dough, plus 25 minutes baking, for a total time of about 1 hour and 55 minutes.

Variations

Sometimes I replace the Nutella with cinnamon sugar for a classic cinnamon-roll flavor.
I enjoy using fruit jam or lemon curd when I want a brighter, fruity filling.
For a richer bread, I add a bit of vanilla or orange zest to the dough.
I also brush the finished bread with melted butter instead of powdered sugar for a glossy finish.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 2 days.
To reheat, I warm it in the oven at a low temperature until soft and fragrant.
If I want to freeze it, I wrap it tightly once cooled and thaw it at room temperature before reheating.

FAQs

Can I use a different filling?

Yes, I often use cinnamon sugar, jams, or chocolate spreads.

Can I make the dough ahead of time?

Yes, I refrigerate the dough after the first rise and bring it to room temperature before shaping.

Do I need a stand mixer?

No, I knead the dough by hand if I prefer.

Can I use active dry yeast?

Yes, I just dissolve it in the warm milk mixture before adding it to the flour.

Why is my dough too sticky?

I add extra flour gradually until the dough is tacky but not wet.

How do I keep the layers even?

I roll each circle to roughly the same size and thickness.

Can I use parchment instead of a pizza stone?

Yes, a regular baking sheet lined with parchment works perfectly.

How do I prevent the Nutella from tearing the dough?

I soften the Nutella slightly so it spreads easily.

How do I know when the bread is done?

I bake until deep golden and check that the center reaches 190°F.

Can I add nuts?

Yes, I sprinkle chopped hazelnuts or almonds between the layers for extra texture.

Conclusion

I love making this Star Bread because it transforms simple ingredients into a stunning, shareable centerpiece. With its soft dough and rich Nutella layers, it feels festive, comforting, and perfect for holidays or any special morning.