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star bread dusted with powdered sugar on light marble surface

Sourdough Star Bread

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If you have been searching for a no-yeast, long-fermented Sourdough Star Bread aka snowflake bread then this recipe is for you! My popular Sourdough Cinnamon Roll dough is transformed into a holiday or snow day treat that is sure to delight your family and friends. This festive bread can be prepped ahead and baked fresh on Christmas morning after a cold fridge ferment.

  • Total Time: 24 hours
  • Yield: 8 servings

Ingredients

dough:

150 grams (roughly 3/4 cup) active sourdough starter

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

1 egg plus 1 egg yolk

1 teaspoon vanilla extract

1/4 cup (50 grams) granulated cane sugar

1 teaspoon kosher salt

450 grams (3 and 3/4 cups) flour

4 tablespoons (56 grams) butter, soft room temperature

filling:

4 tablespoons butter (56 grams) soft room temperature

1/2 cup brown sugar (104 grams)

2 tablespoons ground cinnamon (16.6 grams)

optional: a tablespoon or two of flour or cornstarch to thicken the filling and prevent it from leaking out

egg wash:

one egg mixed with two tablespoons of water or milk/cream

for topping:

1/4 cup powdered sugar

Instructions

  1. Place warmed milk, active sourdough starter, egg, vanilla, and sugar in bowl of mixer and stir to combine.
  2. Add flour, salt, and butter and mix with dough hook until a shaggy dough forms. Scrape sides and continue on speed two for about 5 minutes. Give it another scrape and mix for 5 more minutes on speed 2.
  3. Scrape sides one final time, cover, and allow to bulk ferment at room temperature until doubled in size. If desired the dough can be covered and refrigerated at this point for up to 24 hours before proceeding with recipe.
  4. When dough is ready to shape, mix filling ingredients together in small bowl and set aside. If your butter is not soft enough to make a smooth mixture, pop it in the microwave for a few seconds. Set this mixture aside while you roll out the dough.
  5. Dump dough onto floured surface and divide into three equal balls. Roll the first dough ball to about 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.
  6. 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.
  7. Roll last dough ball and place on top. You will now have three layers of dough with two layers of filling inside.
  8. Place a small jar or ramekin in the center of the dough and make 4 evenly spaced cuts from the jar to the outer edge.
  9. Next, cut those sections in half so you will now have 8 equal sections of dough.
  10. Finally, cut each of those 8 sections in half so you have 16 equal sections of dough.
  11. Take two pieces of dough and twist them away from each other. Repeat the twisting motion a total of 4-5 times and pinch the edges together to form the point of the star.
  12. Repeat this with two pieces of dough at a time until you have created a beautiful star/snowflake. Cover and let rise until puffy. This takes about 4 hours in my 70 degree kitchen. The time will depend on the strength and activity of your starter as well as the temperature of your kitchen.
  13. Once the dough has risen, you have two options: You can brush with egg wash and bake right away in preheated 350 degree oven for 35-40 minutes until golden brown and you reach an internal temperature of between 190-205 degrees F. Or, if you don't want to bake it right away it can be covered and refrigerated overnight to bake the next morning. Make sure it is covered well to prevent it from drying out in the refrigerator. Bake the next morning according to the directions above.

Notes

Just like my sourdough cinnamon rolls, after the second rise this star bread can be covered and refrigerated overnight to bake the next morning. The next morning, allow the dough to sit at room temperature while you preheat the oven. Egg wash just before baking and bake in preheated oven.

The dough can be divided into 6 dough balls if you want to make two 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 and because sourdough has such a long rising time, it is just part of the process sometimes. Don't worry if this happens! It will bake up beautifully and will still have plenty of filling inside.

I also created a Sourdough Discard Star Bread if you are looking for a quicker recipe that uses up unfed starter.

  • Author: anita | wild thistle kitchen
  • Prep Time: 30 minutes
  • bulk ferment: 8 hours
  • Cook Time: 40 minutes
  • Category: sourdough, bread
  • Method: baking, sourdough
  • Cuisine: American

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