Star bread is made with layers of brioche dough with jam filling between each layer. This is a gorgeous bread that is soft, rich, and so fun to make!

I started baking this beautifully crafted star bread for New Year’s a few years ago. It’s so impressive in its appearance and delicious layers, and so fun to make, that I found myself in the project all year round, especially with the strawberry jam with rose water or any jam that I make from scratch come summer. The star effect is fun for breakfast or brunch on the 4th of July!

Ingredients Notes

• Yeast: use active dry yeast or instant yeast, knowing that instant yeast will rise faster in this heavier dough
• Milk, eggs, and butter: these dough ingredients are essential for the brioche style dough, or enriched dough, that is used for star bread recipe, for richness, tenderness, and flavor
• All-Purpose flour: don’t substitute bread flour here; AP flour gives the bread the structure it needs
• Preserves: the jam filling can vary however you’d like. I love to use bright red jam for this so it shows through the twists beautifully. Variations and additions include cream cheese, cinnamon sugar, apricot jam, raspberry jam, you-name-it jam!

Making the Perfect Dough

The success of any great star bread is a well-made bread dough. Begin by activating active dry yeast in warm milk, a step vital for a good dough rise if using active dry instead of instant yeast. In a large bowl or the bowl of a stand mixer, combine the flour with other dry ingredients and add the moist ingredients. Use a dough hook attachment on a stand mixer or knead by hand until you have a smooth dough. It should be soft but not sticky.

Once kneaded, place your dough in a lightly greased, lightly greased bowl and cover it with a tea towel or plastic wrap. Let it rise in a warm spot until it doubles in size—a process called the dough rise—usually about 1 to 2 hours.

Shaping the Star

After the dough has risen, turn it onto a floured work surface and divide it into equal pieces; shape these into rough balls. Using a rolling pin, you’ll roll each of the 4 pieces of dough, one at a time, into a large circle, about a 10-12 inches in diameter, stacking them on parchment paper. 

Next, spread some of the filling over the top of the first layer of rolled dough, leaving a clean edge of the dough of about 1 inch. Roll second circle and carefully place it over the top of the filling-covered circle, gently pressing down to seal the edges, repeating this with each layer. 

After delineating the center section on the top of the dough with a round imprint from a cutter or cup, cut the dough circle into equal strips each in a wedge shape like the spokes of a wheel, using a sharp knife or pizza cutter and dividing it into equal pie-shaped sections. 

Using opposite directions, twist adjacent strips and pinch the edges at the end of each twist.

Tips for Success

• Use a dough hook attachment if you’re mixing with a stand mixer; it makes kneading dough dough much easier.
• Be sure that your dough, which is rich with milk and butter, rises in a warm spot to encourage good fermentation and rise.
• When shaping, work quickly but carefully to prevent the dough from drying out.

Make Ahead

While this sweet bread is best served warm rather than reheated from baking in advance, it is essentially a make-ahead recipe because the dough must chill overnight or for at least 8 hours to properly shape with cold dough. You can refrigerate the dough for up to 2 days (in one large dough ball, or bulk ferment).

Serving Star Bread

This bread is best enjoyed fresh, when it’s still slightly warm. It makes a fantastic centerpiece for the holiday table—whether it’s Christmas morning, New Year’s celebration, 4th of July, or any special occasion. Its star shape is stunning!

Storage

After all the effort you’ve put into this, you’ll want to keep it fresh and delicious for as long as possible! Proper storage helps every bite stay just as delightful as when it’s first baked.

Room Temperature Storage: Once cooled, wrap your star bread tightly in plastic wrap or place it in an airtight container. Storing it at room temperature is fine for up to 1-2 days. Keep it in a cool, dry spot away from direct sunlight to prevent it from becoming stale or dried out. Freshen the bread by reheating it, wrapped in foil, in a low oven for a few minutes.

Refrigeration: If you need to store it for longer—say, up to 3-4 days—wrap the bread securely in plastic wrap and place it in the refrigerator. The refrigeration slows down the staling process but may cause the bread to lose some of its softness and flavor. To enjoy it again, gently reheat the bread in the microwave or wrapped in foil in the oven, brushing with a little melted butter to restore moisture.

Freezing: For longer storage, freeze your star bread. Wrap it tightly in plastic wrap followed by a layer of aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw at room temperature and warm gently in the oven for a fresh-baked feel.

More Bread Recipes

Try my Christmas Breakfast Wreath for another shaped bread with incredibly delicious flavors.

Zaatar Croissants are a wonderful project and the results are so special.

Bake a loaf of Olive Bread that’s crusty and delectable.