Nutella Star Bread

Shaped like a star, or even a snowflake, Star Bread is the perfect Holiday treat! This soft and sweet bread is so easy to make and even better when filled with a rich, hazelnut spread. Top it with a sprinkle of confectioner's sugar and you're ready to celebrate the Holidays in the most delicious way!

5 from 1 vote

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Prep Time: 3

Cook Time: 18

Total Time: 3 18

Servings: large servings

Ingredients

US Customary - Metric

Dough:

1 cup plus 3 Tablespoons warm milk (110°F)
2 teaspoons instant or active dry yeast
¼ cup granulated sugar
4 Tablespoons unsalted butter melted
1 large egg room temperature
3 ¾ cups all-purpose flour
⅓ cup instant potato flakes*
1 teaspoon fine sea salt

Filling:

½ cup unsalted butter softened
¾ cup Nutella hazelnut spread
1 Tablespoon ground cinnamon

Egg wash:

1 egg
1 Tablespoon milk

Topping:

1 cup powdered sugar for dusting

Instructions

Make the dough:

In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Let it stand for 10 minutes, until foamy.
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.
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:

In a small bowl, combine the softened butter, Nutella and cinnamon until smooth. Butter should be soft enough to mix by hand. Set aside.
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:

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.
Spread half of the Nutella filling onto the surface of the dough, leaving a 1-inch border around the edges. Slide parchment aside.
Roll out 2nd piece of dough to 11-inches around. Carefully place it on top of the Nutella 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 the second half of the Nutella filling, again leaving a 1-inch border. Slide parchment aside.
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.
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.
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.
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:

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.
Bake at 375°F for 15-18 minutes until golden.
Allow to cool completely before dusting with powdered sugar.

Notes

*The potato flakes help this dough to be softer, longer. If you prefer to leave out the potato flakes, reduce the milk - use 1 cup (240ml).
For a make-ahead version, I would suggest making the dough the night before and refrigerating in an airtight container. Refrigerate the dough right after mixing and let it cold proof overnight. Roll it up the next morning and let it rise while you preheat your oven. It should take about 45 minutes to rise. I prefer this method over refrigerating the assembled bread - sometimes that can over proof.
Store Nutella Star Bread covered for up to two days. It's best enjoyed the day you bake it. When covered and stored, the powdered sugar can liquify - if this happens, simply dust with powdered sugar again.

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