Make the dough:

1. In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Let it stand for 10 minutes, until foamy. 
2. Add the 4 Tablespoons of melted butter, egg, flour, potato flakes and salt. Using the dough hook attachment, mix on low until ingredients are combined. Increase speed slightly and let knead for 6 minutes. The dough should be pulling away from the sides of the bowl. 
3. Transfer dough into a greased bowl and cover with plastic wrap. Allow to rise until doubled in size, about 60-90 minutes.

Prepare the Filling:

1. In a small bowl, combine the 3 Tablespoons granulated sugar, 3 Tablespoons brown sugar, 1 Tablespoon cinnamon, and 1/2 teaspoon nutmeg. Set aside. 
2. Turn out the risen dough onto a lightly floured work surface. Divide the dough into 3 equal pieces (they should weigh about 10 ounces each). 

Assembling the Layers:

1. Roll out the first piece of dough into a circle about 11 inches in diameter. (Silicone Pastry Mats are perfect for this!) Transfer to a piece of parchment paper (To easily do this, flour the dough, fold it in half. Flour the top and fold it in half again. Lift it up and transfer to parchment and unfold.). Once on the parchment paper, if the dough sprung back a bit, use rolling pin to roll it back out to 11-inches.
2. Spread melted butter onto the surface of the dough, leaving a 1-inch border around the edges. Sprinkle on half of the cinnamon sugar filling, maintaining the 1-inch border around the edge. Sprinkle on half of the chopped apples and half of the chopped pecans. Slide parchment aside.
3. Roll out 2nd piece of dough to 11-inches around. Place it on top of the sugar and apple topped round and stretch the dough to meet up with the edges. Press the edges together, sealing the dough. Brush the top of the second layer with melted butter, leaving a 1-inch border. Sprinkle the remaining cinnamon sugar mixture, apples and pecans on top. Slide parchment aside. 
4. Roll out 3rd piece of dough to 11-inches around. Place it on top of the second layer and stretch the dough to meet up with the edges. Press the edges together, sealing the dough.
5. Place a 3-inch round cookie cutter or small mason jar in the center of the dough. Using a pastry cutter or sharp knife, cut the dough into quarters. Cut each of those in half and cut each of those in half again – creating 16 total equal strips of dough, connected at the center. 
6. Remove the cookie cutter or jar from the center of the dough. Take two pieces of dough, side by side, and twist them 3 times in opposite directions from each other. Pinch the ends together, sealing the dough. Repeat all the way around until you have an 8-pointed star.
7. Slide the parchment with the dough onto a rimmed baking sheet. Cover with plastic wrap and let rise until puffy, about 30-45 minutes. Preheat the oven to 375°F while it’s rising. 

Bake:

1. In a small bowl, whisk together the egg and milk to create an egg wash. Brush it on top of the surface of the dough, getting the egg wash in all the cracks and crevices. 
2. Bake at 375°F for 18-22 minutes until golden. 
3. Allow to cool mostly before icing, about 20 minutes.

Icing:

1. In a small bowl, whisk together the ingredients for the Maple Icing, adding enough powdered sugar to make it a thick enough consistency that it has a steady stream when drizzled. Drizzle on top of the star bread, from side to side. Let icing set about 10 minutes before serving.
2. Enjoy!