Soft, fluffy bread laced with Nutella, this Nutella Star Bread is a stunning holiday breakfast, brunch or dessert. This pull apart star bread recipe can be customised too – try cinnamon roll, jam or peanut butter and jelly.
2 ¼teaspoonsinstant or active dry yeast(1 sachet / 7g)(notes)
⅓cupwhite granulated sugar(66g / 2.3oz)
Icing sugar (powdered sugar) for dusting
Stand mixer with dough hook is helpful bu t not necessary
Rolling pin and sharp knife
12 inch round pizza tray or serving dish
STEP 1: Watch the video below to see it in the making!
MAKING THE DOUGH
In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl constantly to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar and salt then give it a mix up.
Pour in the warm milk mixture and one whole egg, then stir with a spoon to a shaggy dough.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking. See notes for kneading by hand.
Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.
ASSEMBLING THE STAR BREAD
Lay a sheet of baking paper on a 12 inch pizza tray so that it overhangs a little.
Cut the dough into 4 even pieces. Roll one out to about 30cm / 12in. Place the rolling pin in the centre of the rolled out dough and fold the far side over the top. Transfer it to the prepared tray.
Warm the Nutella for about 15 seconds in the microwave to make it easier to spread, then spread ¼ cup over the first sheet of dough, leaving nearly an inch bare around the edge.
Roll out the second piece, place it on top of the first and spread another ¼ cup of Nutella. Repeat with the third.
Roll out the last piece and place it on top without adding any Nutella.
Use the corner of the paper to drag it off the baking tray and give it a light roll to make it slightly wider than than the tray. Sit the tray on top and trim off the overhanging dough. Use the corner of the paper again, to drag it back onto the tray.
Place a small ramekin (3-4 inches wide) in the centre of the dough.
Make 4 evenly spaced cuts from the ramekin to the edge of the dough (so it looks like 4 quarter slices connected in the middle. Cut each of the four slices in half, then repeat 1 more time, so you have 16 strands in total.
Take the ends of two of the strands, one in each hand, and twist them away from each other twice. Twist a third time only until the flat sides meet, then press the ends into a point. Make sure to press the ends together well so they don't break apart when they bake.
Repeat with the rest of the strands, then remove the ramekin and cover lightly with a sheet of plastic wrap and let it sit for about 30 minutes.
Preheat the oven to 180C / 350F / 160 fan forced.
Brush the top of the dough with a beaten egg, then bake for 22 minutes, turning after 11, or until golden all over.
Let it cool a few minutes before dusting with icing sugar. Best served warm.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
Star bread is best eaten fresh but will keep in an airtight container 2-3 days. Warm the individual pieces for 10-15 seconds in the microwave to fluff the bread up again.