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
Printables and quizzes for cottage bakers — no paywall on the guides.
- 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 Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
