Sourdough Star Bread

Sourdough Star Bread is a beautifully layered, pull-apart bread with a rich, buttery flavor and a hint of warm cinnamon. Made with an enriched sourdough dough, this festive star-shaped bread features soft, golden layers that are perfect for sharing during the holidays. The combination of buttery cinnamon filling and delicate sourdough tang makes it as stunning as it is delicious, ideal for breakfast, brunch, or a cozy Christmas treat.

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Prep Time 40

Cook Time 25

Resting & Fermentation Time: 1 1

Total Time 1 1 6

Servings 10 servings

Calories 315

Ingredients

Dough

400 g all-purpose flour
80 g active sourdough starter
200 g milk cool room temp
65 g sugar
50 g butter room temp
1 egg beaten
5 g fine salt

Filling

60 g butter softened (spreadable)
90 g sugar I like half white + half light brown for flavor, but plain white is fine
1 tablespoon cinnamon ground
1 teaspoon vanilla sugar Optional add-ins: a pinch of cardamom

Finish

1 tablespoon egg Optional egg wash: beaten egg or 1 teaspoon milk

Instructions

In the mixer bowl, combine milk, starter, egg, sugar, flour, and salt. Try to have the milk and egg at room temperature to slightly shorten fermentation and avoid a tangier flavor, which we usually don’t want for brioche. It’s not necessary, cold ingredients work fine if that’s what you have.
Mix on low until no dry bits remain. After about 3 minutes of mixing, add the softened butter in a few additions and continue mixing until it’s absorbed and the dough looks smooth and cohesive.
Transfer the dough to a clean bowl where you’ll bulk ferment and do your stretch-and-folds. Cover for 30 minutes, then perform 2 sets of stretch-and-folds, 30 minutes apart.
Ferment at around 22–23°C (72–73°F) until there’s about a 50% rise and the dough feels gassy and aerated, about 6–8 hours, depending on temperature.
Optional cold proof (recommended for clean layers): Chill the dough for 4–24 hours. Cold dough rolls cleaner, the layers cut sharper, and the buttered sugar stays put. Brioche doesn’t need extra sourness, so one chill stage is perfect.
Mix the sugar and cinnamon. Keep the butter softened and spreadable.
Turn the dough onto a lightly floured surface. Divide into 4 equal pieces (about 192–195 g each). Shape into quick balls.
Precision tip: Weigh the total dough before dividing, then divide that number by four. You’ll have some moisture loss during mixing and fermentation, so this gives you the most accurate gram target per piece.
Roll the first ball into a 25 cm / 10 in circle. Roll it directly on parchment paper, or transfer it there after rolling, to make assembly easier. It’s difficult to move once layered.
Roll all four circles once, then let the gluten relax. After finishing the fourth, return to the first and roll each a second time for thinner, smoother circles.
Spread with softened butter and sprinkle with one-third of the cinnamon sugar (about 30 g / 2 Tbsp). Roll the second circle, place it on top, and repeat the butter and sugar step. Do the same with the third. Top with the fourth circle without butter or sugar.
Pro tip: Slide the stacked round onto a sheet pan and chill for 10–15 minutes to make cleaner cuts.
Press a small dish or cutter (6 cm / 2 in) in the center as a guide, don’t cut through. Cut the circle into 16 equal rays, stopping at the imprint. The easiest method: cut into quarters, then eighths, then sixteenths.
Pick up two adjacent strips and twist them away from each other twice, then pinch or tuck the ends under to seal. Repeat around the circle.
Why: A double twist gives a pretty star with defined lines that stay intact in the oven.
Cover and proof for 30–45 minutes at room temperature. The star should look slightly puffy.
Preheat the oven to 180°C / 350°F. Brush with light egg wash for extra shine if desired. Bake for 25–28 minutes until deep golden brown, with an internal temperature of around 93°C / 200°F.
Tip: If browning too quickly, tent loosely with foil for the last 5–8
Cool for 15–20 minutes, then dust with icing sugar. Serve warm for the best texture.

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