Croissant Star Bread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people


  • 120 grams warm milk
  • 25 grams fresh yeast
  • 45 grams sugar
  • 250 grams strong bread flour
  • ½ tsp salt
  • 150 grams butter, cut into 1 cm cubes
  • 170 grams hazelnut chocolate spread
  • 1 egg white, for gluing the shape together
  • 1 beaten egg, for the egg wash


  1. Add the milk, yeast and sugar to a small mixing bowl, mix to a paste and leave to rest for a couple of minutes.
  2. Add the flour, salt, and butter to the bowl.
  3. Add the yeast mixture to the bowl.
  4. Select medium speed until the dough starts to combine, (40-60 seconds- lumps of butter should still be visible in the mixture, this will help give the bread the croissant like flaky texture).
  5. Turn the mixture out onto cling film, wrap and refrigerate for twenty minutes.
  6. Place the rested dough onto a floured work surface, and roll out into a rectangle of about 1cm thickness.
  7. Fold in half (like you’re shutting a book). Turn the dough around 90˚ and fold in half again.
  8. Roll out the dough again into a rectangle.
  9. Fold in half (like you’re shutting a book). Turn the dough around 90˚ and fold in half again.
  10. Wrap the dough and refrigerate again for twenty minutes.
  11. Attach the metal mixing bowl and fit the dough tool.
  12. Preheat the oven to 190˚C.
  13. Place the dough onto a floured work surface.
  14. Divide the dough into four balls, roll out each ball thinly on a floured surface large enough to fit a 25cm round plate.
  15. Place each round onto a sheet of baking paper.
  16. Spread the hazelnut chocolate spread onto three of the circles, leaving a 1 inch plain border around the edge.
  17. Layer them one on top of the other finishing with the plain one.
  18. Carefully transfer onto a baking tray.
  19. Use a sharp knife to cut neat circles using the plate as a guide, (if you make the bottom piece slightly wider than the others it is easier to bind the pieces together).
  20. Place a round cutter into the centre of the bread.
  21. Then using a shape knife cut into 16 equal pieces.
  22. Take two neighbouring sections, gently lift them up and twist them twice in the opposite direction to each other, add egg white and squeeze the ends together very firmly to seal, and make a nice neat edge.
  23. Once the star shape is complete brush with the egg wash and bake in the preheated oven for 20 minutes before covering the bread with foil, reducing the temperature to 170˚C and cooking for a further 25-30 minutes.
  24. Allow to cool slightly on the tray, then serve warm

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