Easy Sourdough Star Bread
This sourdough star bread is a holiday classic and will be the highlight of your next holiday gathering. In its simplest form, you can fill it with butter, cinnamon, and sugar, but the possibilities are endless. Top this delightful holiday treat with a simple dusting of powdered sugar or cream cheese frosting to make it extra decadent.
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Equipment
- stand mixer
- kitchen scale
- sharp knife or pizza cutter
- Baking Sheet
- pastry brush
- parchment paper
- Rolling Pin
Ingredients
Sweet Levain
- 40 g active sourdough starter 2 T
- 45 g all-purpose flour 5 T
- 45 g water 3 T
- 15 g sugar 1 T
Star Bread Dough
- all sweet levain
- 250 g whole milk 1 cup
- 1 large egg
- 1 large egg yolk
- 50 g sugar ¼ cup
- 6 g salt 1 tsp
- 468 g all-purpose flour 3¾ cups
Filling
- 42 g unsalted butter 3 T
- 50 g brown sugar ¼ cup
- 2 T cinnamon
- 1 tsp all-purpose flour
Egg Wash
- 1 large egg
- 2 T whole milk
Topping
- 2-4 T powdered sugar
Instructions
Levain
- Mix the sweet levain. Add 40 g active sourdough starter, 45 g all-purpose flour, 45 g water, and 15 g sugar into a clean container, cover, and allow to rest in a warm spot until the starter comes to its peak. The top and sides of the starter will have plenty of bubbles of air with a sweet aroma.
Mix the Dough
- Heat 250 g whole milk to 110°F/45°C. Add the warm milk, all of the sweet levain, 50 g sugar, 1 large egg, 1 large egg yolk, and 6 g salt to the bowl of a stand mixer fitted with a dough hook attachment. Mix on low for a minute or two to break up the starter and incorporate the eggs into the liquids.
- Add 468 g all-purpose flour and mix on low speed for 10-20minutes, or until the dough passes the window pane test. Initially, the dough will be a sticky and shaggy dough, that breaks easily when stretched. The finished dough transforms into smooth and elastic dough. It's tacky, but shouldn't be sticky.The exact mixing time will vary by mixer. Use the dough, not the time, to know when to move to the next stage
- Transfer the dough to a clean container, cover, and place in a draft-free spot in the kitchen.
Bulk Ferment | First Rise
- Allow the dough to bulk ferment until the dough has doubled in size.With ambient temperature at 75°F/24°C, it took about 10 hours. If the room temperature is not warm enough, place it in the oven with the light on, reducing the time to 4 hours.
- The dough is done fermenting when the side of the dough where it meets the container domes down, and it doubles in size.
Cold Ferment
- Refrigerate the dough overnight. This extended fermentation develops a deeper flavor and helps to firm up the dough, making it easier to work with.If you plan to bake the same day, a short cold proof will make it easier to shape.
Shape
- The next morning, turn out the dough onto a lightly floured work surface. Divide the dough into 4 equal pieces (roughly 230g-235g each) and gently roll each piece into a ball.
- Use a rolling pin to roll each quarter into a 10" circle.
- Combine the 2 T cinnamon 50 g brown sugar, and 1 tsp all-purpose flour into a small bowl, and set aside.
- Place the first circle onto a piece of parchment paper on a baking sheet. If it's lost its circular shape, use your hands to form the edges into a round shape. Spread 1 T of softened butter on the dough, leaving 1/4 inch edge. Next, spoon 1/3 of the cinnamon sugar mixture evenly over the butter.
- Add the second circle of dough and repeat with the butter and cinnamon sugar mixture. Continue with the third and fourth circles of dough, leaving the top circle bare
- Place a 2" round biscuit cutter at the center of the stacked dough. This is the center of the star and stays intact. Use a sharp knife to cut the dough into 16 strips. First, cut the dough into quarters, starting from the edge of the circle cutter. Cut each quarter of the dough into 4 equal sections of dough.
- Using both hands, grab 2 strips of dough and twist them away from each other two times. Pinch the twisted dough ends together. Repeat with the remaining strips for a total of 8 points.
Proof | Second Rise
- Loosely cover the star with a piece of plastic wrap and allow it to proof until it's light and fluffy. (This took 2-3 hours at 75°F/24°C) Repinch the points if needed.
- Preheat the oven to 350°F/C with the rack in the center of the oven.
- Add 1 large egg and 2 T whole milk in a small dish and mix with a fork to create the egg wash.
Bake
- Brush the top of the sweet bread with the egg wash using a pastry brush. Bake for 35-40 minutes until the top is golden brown with the internal temperature 195°F/95°C. Since all ovens are different, be sure to check at the 30-minute mark to prevent overbaking.
- A dusting of 2-4 T powdered sugar completes the star. Alternatively, you could drizzle some vanilla glaze over the top.
Storage Instructions
- Like most baked goods, this sourdough star bread is best the day you bake it. Allow the bread to cool completely before placing it into an airtight container. Store at room temperature for up to 2 days.
Freezing Instructions
- After baking the star bread, let it cool completely. Place it in a freezer-safe bag or double wrap it in plastic wrap. Label with the name and date. For the best flavor, use within 3 months.
- When ready to eat, let it thaw at room temperature for 4-6 hours before serving. To warm, place the star on a baking sheet and tent with foil. Heat for 10-15 minutes at 350°F/C until warmed through. Add the topping after removing it from the oven.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Make-Ahead Options
- Final proof and bake - Shape the dough as directed, but don't allow it to proof (second rise). Instead, cover the shaped dough with plastic wrap and refrigerate overnight. The next morning, place the star bread in a warm place to proof before baking. Since the bread is refrigerator cold, it will take a few hours to warm and proof. This option will take the longest in the morning and would work if you wake early and plan to serve at brunch time.
- Bake shaped bread from the fridge - This option will need 3 days total to make. On day one, create the levain in the evening and let it rise overnight. Beginning early on day two, mix the dough, bulk ferment, shape into a star, and proof. Cover the shaped bread dough and place it into the fridge overnight. I wouldn't allow it to cold proof for more than 12 hours, or it may overproof. On day 3, remove it from the fridge and bake right away. The method results in more cinnamon and sugar mixture leaking out, but it takes the guesswork out of timing when to bake the bread in the morning.
- Bake and reheat - This option is the most straightforward when it comes to serving this bread. Prepare and bake as directed. Allow the bread to cool, cover it with foil, and leave it out at room temperature. The next morning, preheat the oven to 350°F and brush the top lightly with water. With the bread still covered, bake for 5-10 minutes or until it's warm. Add your topping before serving.
Notes
- Don't rush the bulk fermenting stage. The dough is full of fats, which make the crumb soft and tender, but also weigh the dough down, causing it to take longer to ferment.
- Temperature affects the activity of the sourdough, so if your space is cool, the sourdough will take longer to ferment and proof. Use a proofing box or a warmer spot in the house. I keep it simple and use the oven with the light on.
- Be sure to twist the dough strips away from each other instead of towards. If you twist the strips towards, the dough is exposed and burns when baking.
- A sharp knife or pizza cutter cuts the strips cleanly for a beautiful star bread shape. A dull knife will tear the dough, creating a messier look.
Nutrition
Calories: 192.7kcalCarbohydrates: 34.4gProtein: 4.9gFat: 3.9gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.1gTrans Fat: 0.1gCholesterol: 42.5mgSodium: 163.5mgPotassium: 79.7mgFiber: 1.4gSugar: 9gVitamin A: 146IUVitamin C: 0.04mgCalcium: 44.7mgIron: 1.7mg
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