Archive | 7:31 am

Christmas Jam Star Bread

4 Jan

What you need:

  • Baking Sheet
  • Parchment Paper
  • 1 Large Bowl
  • 1 Small Bowl
  • 1 Glass or Bowl (About 2 in diameter)
  • 1 Clean Towel
  • 1 Cutting Board or large Flat Surface
  • 1 Spatula
  • 1 Large Knife
  • Pizza Cutter
  • Pastry Brush
  • Measuring Device (Ruler)
  • Cooking Spray or Oil (Your Choice)
  • 1/4 c. Water (Warm)
  • 3/4 c. Whole Milk (Warm)
  • 1/4 oz. Active Dry Yeast
  • 1 Egg
  • 1/4 c. Butter (Softened)
  • 1/4 c. Sugar
  • 1 teaspoon salt
  • 3 and 3/4 c Flour (Plus about 1/2 Flour set to the side for dusting)
  • 1 Jar (14 oz) Christmas Jam (See recipe on this site)
  • 3/4 c. Nutella or Chocolate Spread
  • 2 tbsp. Butter (Melted)
  • 1 c. Confectioners Sugar

First, in a small bowl, dissolve your yeast in the warm water until foamy in appearance. Set aside for about 5 mintues.

In a large bowl, combine the milk, egg, butter, sugar and salt until smooth in appearance. Add in the yeast mixture. Carefully, 1/2 a cup at a time add only 3 cups of flour.

Using the spatula, mix until smooth & shiny. Now you can add the remaining 3/4 c. flour. Form a soft dough ball.

Prepare your flat surface by dusting with some of the left over flour. Place your dough ball on the surface. Gently knead until smooth and the texture is like elastic. Reform the dough into a ball.

Next, lightly grease your large bowl and place the dough ball into it. Cover with a towel and place in a warm spot to double in size. This usually takes about an hour.

Once the dough has doubled, lightly flour your flat surface again. Place the dough ball on the surface and punch it down. Now, cut into 4 equal portions.

Take each portion and roll into a 12 inch circle. Once that has been done, place parchment paper on the baking sheet and begin layering. Layer as following, leaving 1/2 inch clean edge all along the outer part of the dough:

  • Dough
  • Christmas Jam (1/2 Jar, 7 oz)
  • Dough
  • Nutella (3/4 c)
  • Dough
  • Christmas Jam (1/2 Jar, 7 oz)
  • Dough

At this time, if you want a cleaner edge bread, push down on the layer ends, almost pinching it flat against the surface. This is a choice step, leaving them open is perfectly acceptable.

Place a round glass or cup in the center of the dough, but DO NOT push down or indent the dough. This is just a guide to be removed later.

Using your large knife, cut the dough from the glass to the outer edges evenly across from each other (like cutting a pizza, but leaving the middle in tact) . You should have 16 evenly spaces slices or cuts. Now you can remove the glass.

Now the toughest and funnest part! Take two slices of dough (all the layers) and gently turn out in opposite directions at least 2 times. Taking the very ends of the dough, pinch them together, forming a point. Repeat all the way around the circle.

Once that is done, taking your clean towel again, cover and let rise for another 1/2 hour.

Preheat your oven to 375°. Bake until lightly golden, about 20 minutes. Once golden, take out of the oven and brush with the melted butter.