A naturally leavened holiday classic, this sourdough star bread is simply filled with butter and cinnamon sugar, but the possibilities are endless. It's surprisingly simple to make, with just layering and twisting!
Our sourdough version features a butter and cinnamon sugar filling, so it's a bit like a giant, special cinnamon roll. It's the perfect pull-apart bread to make for the holidays.
Ingredient Notes and Substitutions
- Filling: change up the fillings to suit your preference (see below for ideas).
- All-purpose flour: if you're not very confident with sourdough, you can use up to 50% bread flour. That being said, this dough is extremely easy to work with and feels just like a sweet yeast dough.
- Make it dairy-free: use a good vegan butter and milk for a dairy-free version.
- Topping: adding icing sugar is optional, just festive. Leave it off if you don't like it.
Step 1: heat the milk, then mix with the butter and sugar. Cool to just warm, then add the starter and beat in the egg. Mix in the dry ingredients.
Step 2: stretch and fold the dough three times.
Step 3: the dough should be soft, not too sticky, and easy to shape into a ball.
Step 4: cover the dough and let it rise until doubled in size.
Step 5: divide the dough into four pieces, then roll each into a large round and place onto a baking sheet. Brush each layer with butter and sprinkle with cinnamon sugar.
Step 6: once the layers are finished, cut into 16 strips and twist in pairs.
Step 7: cover for 30 minutes, then brush with an egg wash.
Step 8: bake until a dark golden, covering the outer edges if needed.
- Don't worry about perfect circles: you can cut around the edges of the dough to create a more perfect circle, but it's extra work for no reason. After twisting and sealing, you don't notice whether it was fully round or not.
- Use a sharp knife: use a very sharp knife or pizza cutter to cut the strips in the dough. A dull knife will rip the dough rather than go through the layers smoothly.
- Don't overfill: don't overfill the layers. A tablespoon or two of filling, thinly spread, is plenty. Too much and you'll just have a messy star bread.
The dough only rests for half an hour, instead of a longer second ferment period, because if it's left to rise for too long then it loses the nice shape while baking. 30 minutes is ideal for both best texture and appearance.
If you're unfamiliar with the term, see our post on how to stretch and fold sourdough.
Make sure to twist the pieces away from each other, not toward. When twisting toward each other, you end up with pieces of dough that stick up and burn during baking.
More Filling Ideas
- Finely chopped chocolate
- Nutella or another sweet spread (like sweet macadamia nut butter)
- Peanut butter
- Jelly or jam
- For a savoury version, use a salty cheese and add garlic
- Sweetened cream cheese (combine with jam!)
- Lemon or orange curd
How do you roll bread dough into a circle?
Start by shaping your dough pieces into rounds with your hands. Roll with a rolling pin, turning the dough 90° each time you go over it. If your circle isn't exactly even, stretch it lightly with your hands where needed.
How do you make cinnamon sugar?
While you can add more, we like to use about a teaspoon of powdered cinnamon for a quarter cup of granulated sugar. Cinnamon has varying strengths but that's a good starting point and you can always add more.
Why do I need a scale for sourdough recipes?
We don't provide cup measurements for sourdough recipes because they need to be exact to turn out properly. If you want to bake a lot - not only sourdough, but generally - a small battery powered scale will make your results much more consistent.
If you make this Sourdough Snowflake Bread recipe or any other sourdough bread recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Star Bread
- Small saucepan
- Mixing bowl
- Wooden spoon or spatula
- Tea towel
- Parchment paper
- baking sheet
- Small dish
- pastry brush
- Digital kitchen scale
- 180 grams whole milk
- 100 grams sugar
- 60 grams butter room temperature
- 100 grams active starter 100% hydration
- 1 large egg room temperature, plus more for wash
- 450 grams all-purpose white flour
- 5 grams sea salt
- 50 grams butter melted
- 90 grams sugar
- 2 teaspoons cinnamon
- Heat the milk in a small saucepan until just simmering.
- Add the sugar and butter to a large mixing bowl, and pour the hot milk over top. Stir until the butter has melted.
- Check the temperature with your finger. If the mixture feels hot, let it cool until it feels just warm to touch.
- Add the starter and whisk to combine. Whisk in the egg.
- Add the flour and salt, then stir with a wooden spoon or spatula until a shaggy dough forms.
- Do three rounds of stretches and folds, once every 20 minutes, over the course of an hour. The dough should be very smooth and easily form a ball when finished.
- Cover the dough tightly with a tea towel and a plate and set aside to rise at room temperature until doubled in size. Once the dough has risen, either continue with the next steps, or refrigerate up to 10 hours.
- Turn the dough out onto a lightly floured work surface. Cut into 4 equal pieces.
- Tuck the edges under each piece to form balls (they don't need to be perfect).
- Line a large baking sheet with parchment paper. Melt the butter for the filling and mix the sugar and cinnamon together.
- Place a ball onto a floured surface and roll into a circle, about 25cm (10 in.) in diameter.
- Place the circle onto the prepared baking sheet and brush with melted butter. Top with a third (30 gram or 2 tablespoons) of the cinnamon sugar in an even layer.
- Repeat with the remaining balls of dough, adding butter and sugar between each layer. Don't top the final piece with butter.
- Once the layers are finished, gently press a small dish into the centre of the dough circle (about 6cm / 2 in. is ideal).
- Cut 16 equal strips of dough, only cutting to the edge of the circle imprint in the middle of the dough. Start by making quarters to make it easier to see the sizing.
- Take two strips of dough and twist them away from one another, doing two twists, then tucking and sealing the ends under themselves. Repeat until all of the strips of dough have been twisted.
- Cover the bread and set aside to rest for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the top and sides of the bread with egg wash, and then bake for 25-28 minutes, or until a dark golden colour.
- Cool before dusting with icing sugar (optional) and serving. Leftovers are good for a day or two, stored in an airtight container.