Christmas Star Twisted Bread Recipe

4 12 9
Christmas Star Twisted Bread Recipe
Christmas Star Twisted Bread Recipe photo by Taste of Home
Publisher Photo

Christmas Star Twisted Bread Recipe

Read Reviews
4 12 9
Publisher Photo
This gorgeous sweet bread swirled with jam may look tricky, but it’s not. The best part is opening the oven to find this star-shaped beauty in all its glory. —Darlene Brenden, Salem, Oregon
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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.
Editor’s Note: Kickstart the flavor by trying blueberry jam and 1 teaspoon grated lemon peel, or blackberry jam and 1/2 teaspoon cardamom.
Originally published as Christmas Star Twisted Bread in Taste of Home November 2016, p46

Nutritional Facts

1 piece: 193 calories, 5g fat (3g saturated fat), 24mg cholesterol, 192mg sodium, 33g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Editor’s Note: Kickstart the flavor by trying blueberry jam and 1 teaspoon grated lemon peel, or blackberry jam and 1/2 teaspoon cardamom.
Originally published as Christmas Star Twisted Bread in Taste of Home November 2016, p46

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Reviews forChristmas Star Twisted Bread

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MY REVIEW
ms11145 User ID: 1604521 259343
Reviewed Jan. 7, 2017

"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."

MY REVIEW
[email protected] User ID: 6501613 259020
Reviewed Jan. 1, 2017

"Delicious, gorgeous bread! We're not a a jam family, so I added cinnamon-sugar instead and we loved it! A definite keeper!"

MY REVIEW
vorfinia User ID: 540559 258717
Reviewed Dec. 27, 2016

"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."

MY REVIEW
Dusty User ID: 8998829 258599
Reviewed Dec. 25, 2016

"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."

MY REVIEW
Gia User ID: 8994436 258486
Reviewed Dec. 22, 2016

"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 you
Gia"

MY REVIEW
Dossy User ID: 8994251 258481
Reviewed Dec. 22, 2016

"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!"

MY REVIEW
JR062460 User ID: 7186693 258119
Reviewed Dec. 14, 2016

"Could this be made ahead and frozen and then rerise and bake? I wasn't sure if the jelly would freeze well."

MY REVIEW
Sam Sandra User ID: 8970933 256973
Reviewed Nov. 19, 2016

"The ends of my star are not staying together, what am I doing wrong?"

MY REVIEW
Sleepy-h User ID: 8970021 256914
Reviewed Nov. 17, 2016

"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."

MY REVIEW
LindaS_WI User ID: 7202558 256306
Reviewed Nov. 2, 2016

"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."

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