This raspberry star bread is a delicacy. The dough is easy to make, and turns out really good. It is fluffy, soft and airy, filled with beautiful little air bubbles that. It is a smooth bread that rises nicely and tastes amazingly.
Now, as far as holiday recipes go, this has to be one of our favorites. It is wholesome, cozy and pretty. The twisted star shape is the best part. It may look difficult to make, but it’s really fun to form the star and so much easier than you think.
We love how the raspberry filling and confectioners sugar look together, as they look christmassy, with the red and white colors. Plus, the flavor combination of this dough with the filling is great. However, one of the good things about this recipe is you can change it up and get creative because you can use other type of fillings since this dough goes great with a lot of things.
Here we give you some ideas on what to use for the filling. We absolutely love how nutella tastes with any type of dough, so use nutella as it is, or you could also use a combination of nutella and cream cheese (trust us, it amazing). Or you could use any other flavor of jam or marmalade. A combination of homemade apple jam or caramelized apple with cinnamon would be really good. Another good idea is to make this a sort of cinnamon roll flavored star bread, with butter, sugar and cinnamon. Or maybe be original and add some dried fruits or nuts into the mixture. A combination of goat cheese with honey, fig jam and nuts would be so so good! This is one thing we actually want to try soon!
Just make sure to be careful with the quantities you add to each layer of dough, as you layer the dough circles on top of each other, as the more filling you add the harder it gets to work with the dough.
- 2 1/4 tsp (7 gr) dry active yeast
- 3/4 C + 1 tbsp (200 ml) whole milk, lukewarm
- 1/3 C (66 gr) granulated white sugar
- 2 egg yolks
- 1/4 C (56 gr) unsalted butter, melted
- 1 3/4 C (225 gr) strength flour (for bread) (about 13 to 14% gluten)
- 1 3/4 C (225 gr) all purpouse flour
- 1/2 tsp (2.5 gr) salt
- 3/4 C raspebrry jam or marmalade
- 15 fresh raspberries, mashed
- 1 egg, beaten, to brush before baking
- Confectioners sugar, for decorating
In a large bowl place the yeast with the milk and mix until well blended. Let it sit for 10 minutes for the yeast to activate.
Add the sugar, egg yolks, melted butter and mix with a fork. Add the two types of flour, salt and mix with a wooden spatula or with your hands until a slightly sticky dough forms.
Place the dough on the clean kitchen counter and knead by beating and folding the dough over itself for 15 minutes until it comes together. It is important not to add more flour since the kneading is what will shape the dough (the whole kneading process can also be done in a mixer with the dough hook).
Once ready, form a ball with the dough and put it in a clean bowl with a little oil so that it does not stick. Cover with a kitchen towel and let the dough rise for 2 hours to double in size.
Once the dough has doubled in size, place it on the floured counter and divide it into four equal parts. Use your hands to give them a slightly round shape and then roll them out, with a rolling pin, each piece of dough into a circle of about 30 cm in diameter (it doesn't matter if they are not perfectly round).
Place one of the circles of dough on a baking sheet with parchment paper, add 1/4 cup of raspberry jam and spread it very well with a spoon, then add a third of the mashed rapberries and spread them. Repeat this process with the rest of the dough circles until the fourth one is placed, which will no longer have jam on top.
Place a glass, cookie cutter or bowl of 5 cm in the center of the circle that has been formed to make a small mark which will be the center of the bread. From this center, with a knife or pizza cutter, make 16 lines so that the bread is cut into 16 parts but the center remains intact.
Using both hands, take two strips of the dough and fold them twice away from each other, then press the two ends together to make a point. The star bread should have 8 points.
Cover the bread with a kitchen towel and let it rise again for 1 1/2 hours until it doubles in size.
Preheat the oven to 375º F (180°C). Once the bread has doubled in size, brush it with a little beaten egg and bake for 20-25 minutes until golden brown.
Once ready, let it cool for at least 15 minutes and then decorate with powdered sugar if desired.