Sourdough Star Bread with Cinnamon Sugar
This sourdough star bread turns a scoop of discard into a soft, cinnamon-filled centerpiece. It looks intricate but the shaping is simpler than it seems, and the pull-apart layers make it a hit at any brunch table.
The dough gets its tenderness from butter and egg, so it stays fresh longer than lean breads. A tiny bit of yeast backs up the starter for a rise you can count on, even on a weeknight.
Why This Sourdough Star Bread Works
The crumb is pillowy and fine, with a gentle tang from the sourdough that balances the sweet cinnamon filling. Nothing overpowers.
Each point of the star bakes with a crisp, sugary edge from the egg wash and coarse sugar. The twisted layers create pull-apart sections that are as fun to eat as they are to look at.
Ingredients
- 3 1/2 cups (440g) all-purpose flour: plus more for dusting.
- 1/4 cup (50g) granulated sugar: for a lightly sweet dough.
- 1 tsp fine sea salt.
- 1/2 cup (120g) sourdough discard: unfed straight from the fridge works well.
- 3/4 cup (180ml) whole milk: lukewarm, about 100°F (38°C).
- 1/4 cup (57g) unsalted butter: softened to room temperature.
- 1 large egg: at room temperature.
- 1 tsp instant yeast: gives a reliable rise alongside the starter.
Filling
- 3 tbsp unsalted butter: very soft.
- 1/3 cup (70g) light brown sugar: packed.
- 1 tbsp ground cinnamon.
Topping
- 1 egg: beaten with a splash of water, for wash.
- 1 tbsp coarse sugar: demerara or turbinado.
Variations / Substitutions
- Swap the filling: try chocolate hazelnut spread, raspberry jam, or for a savory star, pesto and shredded mozzarella.
- Active starter instead of discard: use 1/2 cup bubbly, active starter and reduce the instant yeast to 1/2 tsp.
- Dairy-free: use unsweetened oat milk and a good vegan butter; the dough will still be tender.
- Add a glaze: whisk powdered sugar with a little milk and drizzle over the cooled star for extra sweetness.
If you enjoy this shape, you might like Cinnamon Babka for a similar rich, twisted loaf.
How to Make Sourdough Star Bread
Step 1: Mix and Knead the Dough
In the bowl of a stand mixer, combine the 3/4 cup lukewarm milk, 1 tsp instant yeast, and 1/4 cup granulated sugar. Let it sit for 5 minutes until the yeast looks foamy. Add the 1/2 cup sourdough discard, 1/4 cup softened butter, and the egg. Mix with the paddle until combined, then switch to the dough hook. Gradually add the 3 1/2 cups flour and 1 tsp salt. Knead on medium-low speed for about 8 minutes, until the dough comes together into a smooth, soft ball.
The dough will feel slightly tacky but should not stick heavily to your fingers. If it climbs the hook, stop and scrape down.
A well-kneaded enriched dough develops a fine, stretchy gluten network that puffs evenly in the oven. The fat from the butter and egg slows the rise, so don’t skip the full kneading time.
Step 2: Proof the Dough
Shape the dough into a ball and place it in a greased bowl, turning once to coat. Cover with a clean towel and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
The surface will dome up and feel puffy. Press two fingertips gently into the side; if the indent stays, the dough is ready.
Enriched doughs rise a bit slower than lean ones because the fat coats the gluten strands. Patience here means a lighter star.
Step 3: Make the Cinnamon Filling
While the dough rises, stir together the 3 tbsp very soft butter, 1/3 cup brown sugar, and 1 tbsp cinnamon in a small bowl. Mash with a fork until it forms a spreadable paste.
The mixture should look like wet sand that holds together when pressed. It spreads easiest when the butter is properly soft, not cold.
If your kitchen is cool, microwave the butter for just 5 seconds to soften it further. You want it easy to smear, not melted.
Step 4: Roll and Layer the Dough
Punch down the risen dough and divide it into 4 equal pieces. Shape each into a ball. On a lightly floured surface, roll one ball into a 10-inch circle. Transfer it to a piece of parchment paper set on a baking sheet. Spread one-third of the cinnamon mixture evenly over the circle, leaving a tiny border. Roll out a second dough ball to the same size and place it on top. Repeat the filling and stacking two more times. Place the last circle of dough on top, leaving it plain.
Keep the circles as even as you can so the layers bake uniformly. If the dough resists, let it rest for 5 minutes then try rolling again.
Stacking four layers of dough with filling creates distinct swirls in every twisted point. Uneven thickness can cause some sections to puff more than others.
Step 5: Shape the Star
Set a 2 1/2-inch round cookie cutter or glass in the center of the stacked dough, pressing lightly to make a guide. Using a sharp knife or pizza cutter, cut from the outer edge straight toward the center mark, making 16 even strips. Lift two adjacent strips and twist them away from each other 5 full rotations. Press the ends together to seal and form a rounded point. Repeat around the entire circle until you have 8 star points.
Work gently so the strips don’t tear. The twisted pairs will look a bit messy at first, but the final shape is forgiving.
Don’t overthink the cuts. Even if a strip breaks, pinch it back together and keep going. The star looks impressive even with slight imperfections.
Step 6: Bake and Serve
Cover the shaped star loosely and let it rest for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Brush the top with the beaten egg wash and sprinkle with the coarse sugar. Bake for 25 to 30 minutes, until the star is deeply golden and the kitchen smells like caramelized cinnamon.
Slide the parchment directly onto a serving board and let the bread cool for about 5 minutes. Serve it warm, letting everyone pull apart their own section. The points stay delicate and soft with a sugary crackle on top.
Tips for the Perfect Star Bread
- Use a kitchen scale to divide the dough into 4 equal pieces; even layers twist better.
- Work the dough only until smooth. Overkneading an enriched dough in a mixer can make it tough once baked.
- If your brown sugar is lumpy, press it through a sieve before mixing the filling to avoid sugary clumps.
- Resist twisting more than 5 rotations per pair; going further can make the center pop or the points unroll during baking.
Keeping Star Bread Fresh
- Refrigerate: wrap leftover bread tightly in foil and store at room temperature for 1 day, or refrigerate up to 3 days.
- Reheating: warm slices in a 300°F (150°C) oven for 10 minutes to recrisp the edges. The microwave makes it soft but a bit chewy.
What to Serve with Sourdough Star Bread
A pot of strong coffee or maple latté cuts the sweetness nicely. Fresh berries or a citrus fruit salad adds brightness alongside the warm spice. For a full brunch spread, serve it next to soft scrambled eggs and bacon. The sweet, savory, and salty combo feels balanced without being heavy.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes. Sprinkle 1 1/4 tsp active dry yeast into the warm milk with the sugar and let it bloom for 10 minutes before adding the sourdough discard and other ingredients.
Can I shape the star the night before?
Absolutely. After shaping, cover the star tightly and refrigerate overnight. In the morning, let it sit at room temperature for 45 minutes while the oven preheats, then bake as directed.
My filling leaked out while baking. What happened?
A small amount of oozing is normal. To minimize it, don’t skimp on sealing the twisted ends, and keep the filling about 1/2 inch from the edges when spreading.
Can I freeze the baked star bread?
Yes. Wrap the cooled star tightly in plastic wrap and foil and freeze for up to 1 month. Thaw at room temperature, then refresh in a 300°F oven for 10 to 12 minutes.
Sourdough Star Bread Recipe
Ingredients
Method
- Combine warm milk, yeast, and sugar. Let foam 5 minutes, then mix in discard, butter, and egg. Add flour and salt. Knead 8 minutes into a smooth, soft dough.
- Place dough in a greased bowl, cover, and rise until doubled, 1 to 1 1/2 hours.
- Stir together the 3 tbsp soft butter, brown sugar, and cinnamon into a spreadable paste.
- Divide dough into 4 equal pieces. Roll each into a 10-inch circle. Layer on parchment with filling between each, leaving the top plain.
- Set a 2 1/2-inch cutter in the center as a guide. Cut 16 strips from the edge to the center. Twist pairs of strips away from each other 5 times and pinch ends to seal.
- Rest 30 minutes, preheat oven to 350°F. Brush with egg wash, sprinkle coarse sugar. Bake 25 to 30 minutes until golden. Cool 5 minutes and serve warm.
