Star bread is a pull-apart loaf shaped like a star, made by layering rounds of yeasted dough with sweet or savory fillings between them. After stacking and twisting, it bakes into a stunning centerpiece with flaky layers that separate easily for sharing. Popularized on social media, it often features spreads like Nutella, cinnamon sugar, pesto, or cheese. The dough is typically enriched with butter and milk for softness. A standard recipe yields one 10-inch star serving 8-10 people and takes about 3 hours total, including rise time. It's beginner-friendly with practice and stores well in an airtight container for 2 days or freezes for a month. Perfect for holidays, brunches, or parties.

How do you make star bread step by step?

Start with a basic dough: mix 3 cups flour, 1/4 cup sugar, 2 1/4 tsp yeast, 1 tsp salt, 3/4 cup warm milk, 1 egg, and 3 tbsp butter. Knead 8 minutes, let rise 1 hour. Divide into 4 equal balls. Roll each into 10-inch circles. Stack on parchment: plain dough, filling layer, repeat. Cut into 16 pizza-like slices, twist each pair outward twice. Proof 30 minutes, bake at 350°F for 25-30 minutes until golden. Brush with melted butter. Total time: 3 hours. Use a pizza cutter for clean cuts. Watch dough for double size rises to avoid dense texture. This method works for sweet (Nutella) or savory (garlic butter) versions.

What are the best fillings for star bread?

Sweet options include Nutella (1/2 cup per layer), cinnamon-sugar butter (mix 1/4 cup sugar, 2 tsp cinnamon, 3 tbsp melted butter), or apple pie filling (1 cup cooked apples with spices). Savory picks: pesto (1/2 cup), cream cheese with herbs (4 oz softened), or pizza sauce with pepperoni bits (1/2 cup each). Avoid wet fillings like fresh fruit to prevent sogginess—cook them first. Spread evenly to 1/4-inch from edges, leaving the center bare for twisting. One star needs 1-1.5 cups total filling across three layers. Experiment with chocolate-hazelnut for kids or spinach-artichoke for appetizers. Always chill fillings if melty for easier handling.

What are common mistakes to avoid when making star bread?

Skipping proofing leads to raw centers—allow full 1-hour first rise and 30-minute second. Overfilling causes leaks; stick to thin layers. Uneven dough circles make twisting hard—use a plate as a guide for 10-inch rounds. Rushing cuts results in ragged edges; a sharp wheel cutter helps. Baking too hot (over 375°F) browns outsides before insides cook—stick to 350°F. Not sealing edges lets filling ooze. If dough sticks, dust with flour. Test doneness at 200°F internal temp. Beginners: practice plain dough first. These fixes yield a pro-level pull-apart every time, saving soggy disasters.

Can you make star bread ahead of time or freeze it?

Yes, assemble unbaked stars up to 24 hours ahead: stack, twist, cover tightly, and refrigerate. Let warm 30 minutes before baking. For longer storage, freeze shaped unbaked bread on a tray 2 hours, then wrap in plastic and foil up to 1 month. Thaw overnight in fridge, proof 1 hour, bake fresh. Baked star bread refrigerates 2 days or freezes sliced up to 3 months—reheat at 300°F for 10 minutes. Revive crispness by brushing with butter post-thaw. Label packages with dates. This prep suits holiday baking; one batch serves 10. Link to full freezer tips in our dough storage guide for more ideas.

Star Bread Recipe: Make This Easy Pull Apart Treat

Name: Star Bread
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: European
Ingredients: 3 cups all-purpose flour for structure and chewiness; 1/4 cup granulated sugar for subtle sweetness; 2 1/4 tsp instant yeast for quick rise; 1 tsp salt for taste enhancement; 3/4 cup warm milk for hydration; 1 large egg for binding and enrichment; 3 tbsp unsalted butter for richness; 1 1/2 cups Nutella for chocolate hazelnut filling; 1/4 cup granulated sugar for cinnamon sugar layers; 2 tsp ground cinnamon for cinnamon sugar layers; 3 tbsp melted butter for cinnamon sugar layers; 1/2 cup pesto for herby savory filling; almond or oat milk; vegan butter; 1 tbsp ground flaxseed mixed with 3 tbsp water; 3 cups gluten-free 1:1 flour blend; 1 tsp xanthan gum; 2 tbsp sugar; low-fat milk; 1 tbsp butter; fruit purees

Description

⭐ Create a stunning star-shaped bread that’s as beautiful as it is delicious, perfect for holiday gatherings and special occasions
🍞 Master this impressive pull-apart bread with soft, buttery layers that tear apart easily, making it ideal for sharing with family and friends

Ingredients

Scale

3 cups all-purpose flour for structure and chewiness

1/4 cup granulated sugar for subtle sweetness

2 1/4 tsp instant yeast for quick rise

1 tsp salt for taste enhancement

3/4 cup warm milk for hydration

1 large egg for binding and enrichment

3 tbsp unsalted butter for richness

1 1/2 cups Nutella for chocolate hazelnut filling

1/4 cup granulated sugar for cinnamon sugar layers

2 tsp ground cinnamon for cinnamon sugar layers

3 tbsp melted butter for cinnamon sugar layers

1/2 cup pesto for herby savory filling

almond or oat milk

vegan butter

1 tbsp ground flaxseed mixed with 3 tbsp water

3 cups gluten-free 1:1 flour blend

1 tsp xanthan gum

2 tbsp sugar

low-fat milk

1 tbsp butter

fruit purees

Instructions

1-First Step: Mix 3 cups flour, 1/4 cup sugar, 2 1/4 tsp yeast, and 1 tsp salt in a large bowl. Warm 3/4 cup milk to 110°F, then add it with 1 egg and 3 tbsp softened butter. Stir until a shaggy dough forms.

2-Second Step: Knead the dough for 8 minutes on a floured surface or in a stand mixer until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled.

3-Third Step: Punch down the risen dough and divide into 4 equal balls, about 8 oz each. Roll each ball into a 10-inch circle using a plate as a guide for even size. Stack them on parchment paper: start with one plain circle, spread filling on the next leaving 1/4-inch edges bare, repeat for three layers total.

4-Fourth Step: Use a pizza cutter to slice the stack into 16 equal wedges from center to edge, like a pizza. Grab two adjacent wedges and twist them outward twice, repeat around the circle to form the star shape.

5-Fifth Step: Transfer the parchment to a baking sheet, cover loosely, and proof for 30 minutes until puffy. Preheat oven to 350°F. Bake 25-30 minutes until golden brown and internal temp hits 200°F.

6-Final Step: Brush hot star bread with 2 tbsp melted butter for shine. Cool slightly on a wire rack before pulling apart. Total time: 3 hours. For dietary tweaks, use vegan swaps in dough and lighter fillings as noted.

Notes

⭐ Keep the dough circles uniform in size – this ensures even baking and a professional-looking star shape
🍞 Don’t skip the second rise – this allows the layers to puff up and creates the signature pull-apart texture
🌡️ Use warm but not hot milk – too hot will kill the yeast, while too cold will slow down rising significantly

Prep Time: 30 minutes
Rising time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 point
Calories: 280
Sugar: 12g
Sodium: 320mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg

Keywords: undefined