Chocolate Star Bread Recipe By Tasty
CHRISTMAS STAR TWISTED BREAD
Steps:
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE STAR BREAD RECIPE BY TASTY
Here's what you need: crescent dough, chocolate hazelnut spread, egg
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
- Roll a can of dough into a round about ⅛ inch thick. Use a 10-inch (25cm) dish or pan to make a circle outline in the dough, pressing into the dough but not cutting all the way through. Spread a layer of chocolate hazelnut spread over the dough.
- Repeat with 2 more cans of dough, so you have 3 frosted layers, then stack on top of the first. Roll out the remaining can of dough and lay on top of the last frosted layer.
- Using the same pan, cut the excess dough around the edges so you are left with a 10-inch round.
- Place a cup or mason jar in the center of the circle, then use a sharp knife to cut the dough into 16 equal parts or "petals", leaving the center intact.
- Next, twist 2 petals away from each other, pull them out a bit past other petals and tuck them under themselves, pinching the seams. Repeat with the rest of the petals.
- Brush the star bread with the beaten egg, then transfer to the prepared baking sheet.
- Bake for 40 minutes, or until bread is browned and baked through.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 76 grams, Fat 41 grams, Fiber 1 gram, Protein 8 grams, Sugar 26 grams
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- In a large bowl, combine flour, sugar, yeast and salt. In a separate bowl, gently melt together the butter and milk. Once it's warm (not hot), pour into the dry ingredients and stir everything together. Add the vanilla and egg and use your hands to form into a dough. On a floured surface, knead and stretch gently for around 6 minutes. To test if the dough is ready, gently press with your fingertip. The dough should spring back.
- Lightly oil a large glass bowl, place the dough inside and cover in plastic wrap and a kitchen towel. Let dough rise for around 1 1/2 hours. Once the dough has risen (around double its original size), punch it back down. Divide into 4 equal balls of dough (weigh to ensure they are equal) for 4 layers.
- (Step by step photos below). Roll out one of the doughs thinly into a 25cm circle on parchment paper. Warm chocolate spread to an easily spreadable consistency and evenly spread a thick layer onto the dough. Roll out another 25cm circle of dough and repeat process until you have 4 layers of dough and 3 layers of spread in between.
- Gently go over the dough with a rolling pin to combine layers together. Make a circular dent with the edges of a large plate and trim off the excess to create a neat circle. Make a smaller circle dent in the centre with an upside down glass.
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