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
12 inch round tray or serving dish
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 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
Cut the dough into 4 even pieces. Roll one out, transfer it a large tray lined with baking paper, then spread over ¼ cup of Nutella.
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.
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 slices connected in the middle. Cut each of the four sliced in half, then repeat so you have 16 slices 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 (see the post for images).
Repeat with the rest of the strands, then 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.
Bake the bread for 22 minutes, turning after 11, 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.