This stunning nutella star bread, made with a pillowy brioche and layered with rich nutella, is the perfect holiday breakfast showstopper!
For the brioche:
- 113g (½ cup) whole milk, warmed to 110 degrees F
- 20g (1 ½ tbsp) granulated sugar
- 2 ¼ tsp instant or active dry yeast
- 2 eggs, room temp
- 1 tsp vanilla bean paste or extract
- 300g (2 ½ cups) all-purpose flour
- ½ tsp kosher salt
- 85g (6 tbsp) unsalted butter, room temp
For the filling & topping:
- about 6 tbsp nutella
- Powdered sugar, for sprinkling
For the brioche:
- In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
- Mix the eggs and vanilla into the milk yeast mixture.
- In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.
- Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
- Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
- Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
- Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
For shaping the star bread:
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Weigh out the dough into 4 equal pieces, then shape into balls. Mine weighed 156g each.
- Roll out each dough ball into a circle with a diameter of about 8 inches.
- Place the first layer on the prepared baking sheet. Spread about two tablespoons of nutella onto the first layer, leaving a small border around the edge. Lay the second piece of dough on top and spread on another two tablespoons of nutella. Repeat with the next layer of dough and nutella. Lastly, lay the fourth layer of dough on top.
- Take a round cookie cutter or glass of about 1 ½ inches and place in the center of the dough.
- Using a sharp knife, cut the dough into quarters, then into 8ths, then into 16ths. See photos above.
- Take two pieces and twist them twice away from each other. Press the ends together and use a little bit of water and flour to make them stick. You should end up with eight points.
- Cover the dough and let rise for 15-20 minutes.
- Bake the star bread for 20-22 minutes or until evenly golden.
- Allow the star bread to cool for a few minutes, then dust with powdered sugar and enjoy!
- Proof the dough overnight. I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the star bread immediately.
- Use a scale & measuring tape. When dividing the dough into quarters, use a scale to make sure they're equally sized. Mine came out to be 156g each. I also recommend using a measuring tape to ensure each are 8" in diameter. These precise measurements will ensure all of your hard work results in the most beautiful star bread!
- When spreading on the nutella, go with your gut. It's very unusual for me to not give a precise measurement for an ingredient, but in this case it doesn't really matter. So long as you apply an even layer and leave a small border, add as much or as little as you'd like!
Keywords: nutella star bread, star bread, christmas bread