- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1 large egg
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3-1/4 to 3-3/4 cups all-purpose flour
- 3/4 cup seedless raspberry jam
- 2 tablespoons butter, melted
- Confectioners' sugar
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.
- Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.
- Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 16 servings.
Reviews for Christmas Star Twisted Bread
"After reading some of the reviews, I was worried about the baking clear through. No problem here. I will definitely be making this again. I subbed strawberry preserves because family would like it better and I also used more than the called amount."
"Delicious, gorgeous bread! We're not a a jam family, so I added cinnamon-sugar instead and we loved it! A definite keeper!"
"Made this for Christmas and did it the day before. It does come out beautiful and the star twists are delicious. The middle was doughy yet and I wonder if covering the edge tips with aluminum foil for part of the baking time and increasing it another 5-15 mins might actually cook the middle better.I used some of the yeast that came in the fall taste of home package and it rose amazingly well. I thought it would take longer than it said but it raised perfectly both times. I am not the best roller of dough and was afraid it would be shorter than the 12 inches but it really did turn out great and rolled the dough was the perfect amound. Everyone was amazed by how it looked."
"Major disappointment. Made this on Christmas morning and had to throw it away. Looked very pretty, but was raw inside. I cooked for longer than stated too. It was nicely brown on top but wet dough throughout. Also, it didn't rise. Baked in brand new oven that has been properly calibrated. I don't understand what happened."
"Hello, did you find out if it could be frozen to reheat at a later date? Or does someone know how long it keeps? Im tryong to make ahead to give as gifts.Thank youGia"
"I just made my pre holiday "test" of this recipe. All I can say is that my husband and I can't stop eating it! It came out beautiful and delicious. It's definitely a keeper!"
"Could this be made ahead and frozen and then rerise and bake? I wasn't sure if the jelly would freeze well."
"The ends of my star are not staying together, what am I doing wrong?"
"Did not rise and was neither light or flaky. Cooked the full time and came out heavy, wet and inedible. Looked pretty though as I threw it away."
"This twisted star bread was the first recipe I made out of the November issue. I saw it and knew my grandkids would flip over it. Boy was I right. I know have a request to make it with half raspberry and half blackberry, which will be very pretty. And you're right Crystal, it is similar to the King Arthur version except this one is so much better, in my humble opinion. I love the jam instead of the cinnamon-sugar. Plus, the dough is a lot easier to make and I think its more tender and flaky."