The holiday is coming up, and spirits are high in our house and this pull-apart style sweet bread is the perfect holiday bake. This bread is not only pretty to look at, but it is also very easy to make. The bread is soft and fluffy and in every bite, there is a good amount of filling. It’s the perfect holiday brunch treat that will be gone in seconds!

I came upon this idea from the many photos that I have seen throughout my Instagram feed. It inspired me to make my own recipe for this beautiful bread. To my surprise, this was not that difficult to do. It is quite simple to make, and you can’t really mess this up! I do have to warn you, this process can be quite messy. Just have fun with it, and I promise you, it’ll taste delicious no matter what!

How to shape a star bread:

Divide your dough into 4 equal pieces, take 1 piece of dough and roll it out into a 10-inch circle. It doesn’t need to be perfect. Place your dough on a baking pan lined with parchment paper.
Take ⅓ of your desired filling and spread it evenly across the dough, leaving a ½ inch edge all-around. Repeat this step twice, layering the dough and jam, and topping it off with the final portion of dough.
Place a 2 ½ inch round cookie cutter on top and in the center of the dough (Do not press down, this will serve as a guide only!).
Using a sharp knife, make 16 evenly spaced cuts around the cutter.
Remove the cutter and take 2 adjacent strips and rotate twice outward.
Pinch the ends together, and repeat with the remaining strips. (This will get messy, so don’t be discouraged if it does, it will still end up pretty and delicious). Now admire your work!

Let me know if you try out my recipe, I’d love to know your thoughts! Share and tag me on Instagram @flouredframe.

📖 Recipe

Vegan Star Bread

Keisha

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Rise Time 1

Course Bread, Dessert, Snack

Cuisine American

Servings servings

Equipment

Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients

Dough

▢ 2 ¼ teaspoons Active dry yeast
▢ 1 teaspoon Granulated sugar
▢ 60 grams Warm water (100° – 110° Fahrenheit)
▢ 180 grams Non-dairy milk (I used soy)
▢ 45 grams Vegetable oil (or any neutral oil)
▢ 1 teaspoon Salt
▢ 52 grams Granulated sugar
▢ 394 grams All-purpose flour (plus more for dusting)

Filling:

▢ 240 grams Seedless jam or any filling of your choice (chocolate spread, cinnamon sugar, etc)

Vegan Wash:

▢ 1 tablespoon Agave or maple syrup
▢ 2 teaspoons Non-dairy milk

Instructions

Warm up the water in the microwave until it is 100° – 110° or lukewarm. Don’t go any hotter or you’ll end up killing the yeast. Add 1 teaspoon of sugar and yeast and mix to dissolve. Let it sit for about 10 minutes or until it has doubled in size.
In the bowl of a stand mixer fitted with the paddle attachment, mix the milk and oil until fully emulsified. Add in your salt, flour, and the bloomed yeast. Mix on low until your dough starts coming together. Then switch to a dough hook and knead the dough for about 10-12 minutes. Your dough is fully kneaded it’ll spring back when you lightly press on it.
Remove your dough from the bowl, and shape it into a smooth round dough. Using the same stand mixer bowl, lightly grease and place your shaped dough back inside. Cover with a damp cloth or plastic wrap. Set it aside in a warm area and allow it to rise for 1 hour or until doubled in size. I like to keep mine in a cold oven, with just the oven light on. (Let your friends or family know that your dough is in there, they might accidentally turn on the oven!)
When your dough has doubled in size, punch it down to release the gas. Remove from the bowl and cut your dough into 4 equal pieces. (You can use a food scale for more accuracy.)
Take 1 piece of dough, set aside and cover the rest of the pieces with a damp cloth or plastic wrap to prevent it from preventing a skin on top. Lightly flour your work surface and roll out your piece of dough into a 12-inch circle, it does not have to be perfect. If you find that your dough is pulling back as you roll, cover with a damp cloth or plastic and allow it to rest for 15 minutes, then try again. (See notes)
Place your rolled out 12-inch piece of dough on a baking pan lined with parchment paper. Spread ⅓ of your desired filling while leaving a ½ inch edge all around. Repeat this step twice, layering the dough and filling, and topping it off with the final portion of dough.
Place a 2 ½ inch round cookie cutter on top and in the center of the dough (Do not press down, this will serve as a guide only!). Using a sharp knife, make 16 evenly spaced cuts around the cutter. Remove the cutter and take 2 adjacent strips and rotate twice outward. Pinch the ends together, and repeat with the remaining strips. (This part will get messy, but don’t worry it will still turn out beautiful and delicious!)
Once you have twisted all the strips, admire your work, then with a damp cloth cover and let your bread rise for 30 minutes or until doubled in size.
Preheat the oven at 375° Fahrenheit. Gently brush the bread with the vegan wash, and then bake the bread for 25-30 minutes. Remove from the oven, and allow to cool on the pan for 15 minutes. Then carefully transfer to a wire rack to cool completely. Dust with some powdered sugar, serve and enjoy!

Notes

Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
Depending on the flour you are using the dough might be too “wet”. Add ¼ cup (34g) of flour if needed!
When your dough pulls back as you roll it out, it means the gluten in the dough needs more time to relax. So give it an extra 15-20 minutes to rest.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below & tag @flouredframe on social!