Sourdough star bread
A festive sourdough star bread recipe with cinnamon sugar filling, overnight timing, shaping directions, and holiday serving notes.
Sourdough star bread looks elaborate but is mostly a stacking-and-cutting project. The dough is enriched, soft, and forgiving, which makes it a good holiday bake.
why this works
The sourdough adds depth to a sweet dough without making it aggressively sour. An overnight chill makes the shaping cleaner and the flavor better.
ingredients
- Bread flour
- 500 g
- Milk
- 220 g
- Active starter
- 120 g
- Egg
- 1 large
- Sugar
- 60 g
- Butter
- 70 g softened
- Salt
- 9 g
- Filling
- Butter + brown sugar + cinnamon
method
- Mix dough until smooth and elastic. Add butter last and knead until incorporated.
- Bulk 4-5 hours, then refrigerate overnight.
- Divide into 4 equal pieces. Roll each into a 10-inch circle.
- Stack circles with filling between layers. Do not fill the top layer.
- Place a small cup in the center, cut 16 strips, twist pairs outward, and pinch ends.
- Proof 1-2 hours, brush with egg wash, and bake at 350°F for 25-30 minutes.
baker notes
- Chilled dough is much easier to cut cleanly.
- Use a ruler if you want even points.
- For chocolate filling, use a thin spread; thick filling tears the dough.
where to go next
For more December baking, see Christmas sourdough loaves and Christmas sourdough scones.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.