Raspberry Star Bread – A gorgeous Christmas bread perfect for breakfast! Homemade bread with layers for raspberry jam, twisted into this incredible treat! This pull-apart starbread will be a huge hit for Christmas breakfast!
Raspberry Star Bread
This starbread is really the ultimate breakfast for not just Christmas morning, but any weekend brunch! It’s so elegant and gorgeous, yet surprisingly easy to make. Your guests will think you spent all day in the kitchen, working your hardest to create this bread masterpiece when it reality, it was only made from a few ingredients with a few steps. The hardest part is kneading which I know, is a complete pain but it’s worth the 6 minutes. This star bread is festive while also being completely delicious!
Tips on raspberry starbread
- Feel free to experiment and try using other flavors of jam or even cinnamon sugar! It was a toss up for me what I wanted use as the filling until literally that was the step I was on.
- Using a stand mixer with a bread hook makes the process of the dough coming together a lot quicker.
- 1/4 cup warm water
- 1 package active dry yeast
- 3/4 cup warm milk
- 1/4 cup butter, softened
- 1 egg
- 1/4 cup granulated sugar
- pinch of salt
- 3 1/2 cups all-purpose flour
- 1 cup raspberry jam
- 3 tbsp butter, melted
- In a small mixing bowl, combine water and yeast. In a stand mixing bowl, beat butter until smooth. Add in egg, milk, sugar, and salt, continuing to mix. Once the yeast mixture is foamy, add in to the other ingredients, continuing to mix until well combined.
- Transfer dough to a well-floured surface and knead from about 6 minutes or until it becomes nice and elastic. After kneading, transfer to a greased bowl and cover. Let rise in a warm place for about 1 hour or until the dough has doubled in size.
- Once dough has risen, divide into four evenly sized balls. Take the first dough ball and roll it out into a 12" circle. Place on either a large pizza pan or large sheet pan. Transfer 1/3 of the jam onto the dough and spread around, leaving 1/2" of space all the way around. Repeat with two more of the dough balls and the remaining jam. With the last dough ball, roll it out but do not cover with jam.
- Once the dough and jam have been layered, place a 2" circle (like a small bowl or circular cookie cutter) in the middle. From there, use a knife to slice the bread into 16 even pieces.
- Take two pieces right next to each other and spin them outward twice. Pinch ends together. Repeat for remaining strips.
- Cover and let rise for about 1 hour. Preheat oven to 375 degrees. Once dough has risen, bake for about 20 minute or until the top start to turn golden brown. Brush with melted butter and serve warm.
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