Raspberry Star Bread (Print Version)
# Ingredients:
→ Dough
01 -
7 g dried instant yeast
02 -
200 ml milk
03 -
60 g unsalted butter, room temperature
04 -
225 g strong white bread flour
05 -
225 g plain flour, plus extra for dusting
06 -
70 g caster sugar
07 -
½ teaspoon salt
08 -
2 large egg yolks
→ Filling & Finishing
09 -
3 tablespoons raspberry jam
10 -
1 large egg, beaten (for egg wash)
11 -
1 tablespoon icing sugar, for dusting
# Instructions:
01 -
Heat milk and butter in a small saucepan until lukewarm. Remove from heat and swirl to encourage butter to melt completely. Add yeast, stir to combine, and set aside for 5-10 minutes until slightly frothy on top.
02 -
In a bowl of a freestanding mixer fitted with the hook attachment, combine both flours, sugar and salt. Create a well in the center, add egg yolks and pour in the milk-yeast mixture. Mix on low speed for 1 minute, then increase to medium and mix for 5 minutes until dough is smooth, soft and elastic.
03 -
Transfer dough to a lightly oiled bowl, turning to coat. Cover with cling film or a clean kitchen towel and let rise for 1-2 hours until doubled in size. For a richer flavor, you can refrigerate overnight instead.
04 -
Line a baking tray with parchment paper. On a lightly floured surface, gently punch down dough to release air bubbles. Divide into 4 equal pieces and shape each into a rough circle. Roll each piece to approximately 30 cm in diameter. Use a dinner plate as a guide to trim excess dough, creating uniform circular shapes.
05 -
Place first dough circle on prepared baking tray and spread with 1 tablespoon raspberry jam. Continue layering remaining dough circles and jam, leaving the top layer (fourth circle) without jam. Gently stretch layers if they've lost their shape during transfer.
06 -
Place a small bowl in the center of the layered dough to create an indent. Using a pizza cutter or sharp knife, cut 16 even strips radiating from the center (first into quarters, then each quarter in half, then each eighth in half again). Working with two adjacent strips at a time, twist them away from each other twice, then press ends together to form a point. Continue until you have 8 points.
07 -
Cover shaped bread with cling film or kitchen foil and allow to rest for 20 minutes. Meanwhile, preheat oven to 175°C (160°C fan).
08 -
Brush star bread with beaten egg and bake in the middle shelf for 20-25 minutes, until golden brown. If browning too quickly, cover with foil for the final 5-10 minutes of baking.
09 -
Remove from oven and cool for 5 minutes. Dust with icing sugar before serving warm.
# Notes:
01 -
You can substitute raspberry jam with other fillings like chocolate spread, cinnamon sugar, or different fruit preserves.
02 -
The bread is best enjoyed on the same day but can be stored in an airtight container for up to 2 days.