Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
star bread dusted with powdered sugar on light marble surface

Sourdough Discard Star Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The most beautiful and festive bread you will ever make (and possibly the most delicious, too!). This Sourdough Discard Star Bread aka snowflake bread takes all the sugar, spice, and nostalgia of the holiday season and wraps it up into one show-stopping package. My tried-and-true discard cinnamon roll dough is transformed into a delightful holiday treat that can be prepped the night before to bake fresh on Christmas morning. 

  • Total Time: about 3 hours
  • Yield: 8 servings

Ingredients

for the dough:

1 cup whole milk (240 grams) warmed to 100-110 degrees F

1/4 cup sugar (50 grams)

2 1/4 teaspoons active dry yeast (7 grams)

1 egg

1/2 cup sourdough discard (140 grams)

3 1/2 cups all purpose flour (420 grams)

1 teaspoon Diamond Crystal kosher salt (3 grams)

4 tablespoons butter (56 grams)

for the filling:

4 tablespoons butter (56 grams) soft room temperature

1/2 cup dark brown sugar (104 grams)

2 tablespoons ground cinnamon (16.6 grams)

2 tablespoons flour or cornstarch (optional - see notes)

for the egg wash:

1 egg

2 tablespoons water or milk/cream

for topping:

1/4 cup powdered sugar

Instructions

  1. Pour milk into bowl of stand mixer, along with 1/4 cup sugar and yeast. Whisk and let sit for about 5 minutes until you see some foaming (this means your yeast is alive).
  2. After 5 minutes, whisk in sourdough discard and egg.
  3. Next, add flour, 4 tablespoons butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together. Increase speed to medium-high and mix until you have a soft, but not overly sticky dough. It will stick to the bottom of the bowl a bit but it should pull away from the sides and not be overly sticky. Add a tablespoon or two of flour if it is very sticky.
  4. Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and allow to rise for an hour in a warm place until doubled in size.
  5. Prepare filling by mixing together soft butter, brown sugar, cinnamon, and flour/cornstarch if using. You want a nice, creamy mixture. If your butter is not soft enough you can warm it for a few seconds in the microwave to loosen it up for spreading. Set the filling aside while you roll out the dough.
  6. Once risen, dump dough into floured surface and divide into three equal balls.
  7. Roll the first dough ball to about 9-10 inches on a piece of parchment and spread with half of the cinnamon sugar mixture or an even layer of your filling of choice.
  8. Roll second ball of dough to the same size and place on top of first piece. Cover this second layer with the remaining cinnamon sugar mixture or an even layer of your preferred filling.
  9. Roll last dough ball and place on top. You will now have three layers of dough with two layers of filling inside.
  10. Place a small jar or ramekin (about 3 inches) in the center of the dough and make 4 evenly spaced cuts from the outer edge of the jar to the outer edge of the dough.
  11. Next, cut those sections in half so you will now have 8 equal sections of dough.
  12. Finally, cut each of those 8 sections in half so you have 16 equal sections of dough.
  13. Take two pieces of dough and twist them away from each other.
  14. Repeat the twisting motion a total of 4-5 times and pinch the edges together to form the point of the star.
  15. Repeat this with two pieces of dough at a time until you have created a beautiful star/snowflake.
  16. Cover and let rise for about an hour until puffy. Preheat oven to 350 degrees F during last 30 minutes of rising.
  17. Whisk one egg with a splash of water or cream and set aside.
  18. Once the dough has risen, brush with egg wash and bake in preheated oven for 25-30 minutes.
  19. Let cool slightly before dusting with powdered sugar and enjoying!

 

Notes

This sourdough discard star bread can be assembled and refrigerated overnight to bake the next morning. I like to let it rise for about 30-40 minutes (2nd rise) before covering and placing in the refrigerator. The next morning, allow the dough to sit at room temperature while you preheat the oven. Egg wash if desired and bake in preheated oven.

The dough can be divided into 6 dough balls if you want to make smaller star breads. Roll them to 5-6 inches rather than 10 inches.

Sometimes a bit of moisture from the cinnamon sugar filling will leak out during rising, especially if you do an overnight fridge rise. This does not impact the finished product and it really is not a big deal. It is just some of the moisture from the sugar leaking out. Don't worry if this happens! It will bake up beautifully and will still have plenty of filling inside. If you add a bit of thickener to the filling it can help prevent/lessen this leakage but even still it is possible to have a bit of leaking. 

I also have a no-yeast, long-fermented Sourdough Star Bread if you want to use your active, bubbly starter for this recipe!

  • Author: anita | wild thistle kitchen
  • Prep Time: about 2 hours
  • Cook Time: 30 minutes
  • Category: sourdough, breakfast, Christmas
  • Method: baking, sourdough
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-discard-star-bread/