Festive Sourdough Star Bread
A stunning pull-apart centerpiece with sweet, swirled layers — naturally leavened and perfect for sharing around the holiday table.
At a Glance
Loaf Style: Enriched, shaped festive bread
Skill Level: Intermediate
Total Time: ~18–24 hours (includes overnight proof)
Prep Time: ~40 minutes
Yield: One large star (serves 8–10)
Hydration: ~65%
Bake Temp: 375°F / 190°C
Baking Vessel: Baking sheet lined with parchment
Ingredients
For the Dough
150g active sourdough starter (100% hydration)
500g all-purpose or bread flour
180ml whole milk, lukewarm
60g unsalted butter, softened
1 large egg
60g sugar
1 tsp salt
1 tsp vanilla extract (optional)
For the Filling (choose one)
Classic cinnamon sugar: 40g softened butter + 50g brown sugar + 1 tsp cinnamon
Chocolate: 80g chocolate spread (e.g. Nutella)
Spiced cranberry jam or hazelnut paste for seasonal variations
To Finish
1 egg, beaten (for egg wash)
Icing sugar (for dusting)
Instructions
Make the Dough
1. In a large mixing bowl, whisk together starter, milk, egg, sugar, and vanilla.
2. Add flour and salt. Mix until a rough dough forms.
3. Knead in softened butter a little at a time until smooth and supple (about 8–10 minutes).
4. Cover and rest for 30 minutes.
Bulk Fermentation
5. Perform 2 sets of stretch and folds, spaced 30–45 minutes apart.
6. Cover and let rise at room temp for 4–6 hours until puffy, then refrigerate overnight.
Shape the Star
7. The next day, divide dough into 4 equal pieces.
8. Roll each piece into a 10-inch circle.
9. Place the first circle on a sheet of parchment, spread with filling, and layer the next circle on top. Repeat, finishing with the fourth circle plain on top.
10. Place a small cup or jar lid in the center as a guide. Using a sharp knife, cut the layered dough into 16 equal segments, starting from the edge of the center guide outward.
11. Take two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around to form 8 points.
Final Proof
12. Cover loosely and let rise for 1–2 hours at warm room temp until noticeably puffy.
Bake
13. Preheat oven to 375°F / 190°C. Brush the star gently with egg wash.
14. Bake for 22–25 minutes, until golden brown and cooked through.
15. Let cool slightly, then dust with icing sugar just before serving.
Visual Cues
Golden, evenly twisted points with defined layers and swirls of filling.
Interior should be soft and enriched like brioche, with a lightly crisped surface.
Why This Works
The gentle tang of sourdough balances the sweet filling, and the enriched dough creates an irresistibly soft crumb. The shaping method is surprisingly easy yet results in a stunning, pull-apart presentation fit for any festive occasion.
