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.