Sourdough Chocolate Star Bread
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Sourdough chocolate star bread is made from a rich sourdough brioche dough and filled with nutella - you won't be able to resist it! It makes a delicious dessert bread.
This impressive looking sourdough star bread is actually really simple to make and bake.
It's a lovely tear and share bread to take to Christmas celebrations or even gift to your neighbours or friends.
You'll be surprised at just how quickly you can make this sourdough chocolate star bread!
How To Make Sourdough Chocolate Star Bread
This sourdough chocolate star bread is really easy to make, particularly if you make the dough using a stand mixer.
This enriched dough is full of eggs, milk and butter which is easily kneaded using a stand mixer.
I have chosen to use sourdough discard and yeast when making this to take to a celebration as it makes the timing a little easier (you'll find a true sourdough brioche dough here).
However, it works just as well as a true sourdough star bread - you'll just need to allow for extended rising/fermentation times (you'll find a suggested timeline for this further down).
- Add milk, sugar and yeast to the bowl of your stand mixer and mix until the sugar dissolves and the yeast is foamy.
- Now add your sourdough starter (or discard), flour and 2 eggs. Mix this into a rough dough. Allow this to sit for around 15 minutes.
- Next, add the butter and salt and knead until the dough is smooth and elastic. This shouldn't take too long using the dough hook of your stand mixer. Try not to let the dough get too hot during this time.
- Once the dough is pulling away from the bowl, set it aside to double.
- Once the dough has doubled, divide it into 4 equal pieces and then roll those out into circles.
- Place the first circle onto a piece of parchment paper and spread it with ⅓ of the nutella.
- Place the next disc on top and spread that with nutella. Repeat for the third piece of dough.
- Then place the fourth disc of dough on top creating a stack.
- Press it down gently with a rolling pin and then place a jam jar at the centre of the dough.
- Using a knife, cut the dough into 16 equal pieces.
- Taking two pieces at a time, twist the dough outwards so it spirals around and then join the pieces back together to create a point.
- Repeat this another 7 times to create the points of the star.
- Allow the star to proof before adding an egg wash.
- Bake the sourdough chocolate star bread until golden.
- Dust with icing sugar to serve.
Shaping Sourdough Star Bread
Shaping this sourdough chocolate star bread might look complicated, but it's actually really simple!
You just need a small jar, a sharp knife and some patience!
The best thing about this sourdough star bread is that it really doesn't have to be perfect. You won't see any mistakes because of all the twirls of chocolate!
You can see the steps in the photo below.
- Once you've layered the discs of dough with the nutella spread between, place a small jar in the centre of the dough stack.
- Using a knife, carefully make four cuts to divide the dough into quarters.
- Now make a cut in the centre of those four cuts so you have 8 pieces of dough.
- Now carefully make a cut between each of those so that you end up with 16 pieces.
- Take two pieces of dough and twist them outwards away from each other. They should go around twice and then join them back together to form a point.
- Repeat this 7 more times to create the points of the star.
Tips and Tricks of the Trade
While this recipe is fairly easy, there are a few little tips and tricks that will help you to bake the best star bread possible!
- When making the brioche dough, make sure all of the ingredients are at room temperature. Do not use cold milk or butter.
- The dough might appear quite dry before you add the butter, but don't be tempted to add more liquid, it will soften up once the butter is added (just make sure the butter is at room temp).
- The dough should not be sticky once it's been kneaded. It should be silky and elastic.
- If you are using sourdough discard and commercial yeast, you can let the dough rise in the fridge rather than the counter if you are needing it to rise a little slower. Just allow it to come to room temp before you shape it.
- Once shaped, the star can be placed into the fridge to pause it prior to baking. Make sure your fridge is 4C or colder if you want to do this. If using commercial yeast with your discard, you could leave it in the fridge for around 12 hours. If using sourdough 24 hours would be ok.
Baking Timeline for Sourdough Chocolate Star Bread
If you are making this sourdough star bread as a true sourdough bread (that is without any commercial yeast) you'll need to create a timeline to manage it.
Here's a suggested timeline that works for me when making it. Just remember that your bulk ferment time will depend on the strength of your starter and the temperature of your home.
Enriched dough with butter, milk and eggs will take longer to rise.
| 8.00am | Mix and knead brioche dough for sourdough star bread. |
| 9.00am | Cover dough and allow to bulk ferment. |
| 5.30pm | Roll out dough, spread filling and cut/shape into star. |
| 6.00pm | Allow start to sit for around an hour before covering in plastic wrap and placing into fridge for the night. |
| 6.30am | Take star out of the fridge and allow it to come to room temperature. |
| 8.00am | Bake bread for 15 mins. |
Alternative Fillings for Sourdough Star Bread
If you're not a fan of nutella, or just don't have any on hand, here are some different ideas for filling your sourdough star bread:
- Your favorite fruit jam (raspberry, apricot, cranberry orange and blueberry work really well). You might also like to try this sourdough brioche braided wreath with fresh raspberries orange glaze. It's made from the same dough as this sourdough star.
- Lemon curd or lemon butter
- Spread the dough with butter and sprinkle with cinnamon sugar or you could also use the filling from these sourdough cinnamon rolls.
- You could add the filling from these sourdough gingerbread rolls.
- For an extra decadence, you could sprinkle the baked sourdough star bread with icing sugar and crushed and roasted hazlenuts.
Other Sourdough Chocolate Recipes
If you love this recipe for sourdough chocolate star bread, you might enjoy these chocolate sourdough recipes:
- Baked Sourdough Brioche Chocolate Donut Balls
- Chocolate Sourdough Discard Bread
- Sourdough Chocolate Brownies
- Chocolate sourdough starter
- Walnut and Chocolate Sourdough Bread Recipe
Sourdough Chocolate Star Bread
A beautiful sourdough brioche dough filled with chocolate and shaped into a festive star. Perfect tear and share dessert for your Christmas table.
Ingredients
- 540 g All Purpose Flour
- 100 g Sourdough Starter can use discard
- 7 g Instant Yeast optional
- 200 g Milk Full fat, room temp
- 2 Eggs room temp (approx. 45g each)
- 100 g Butter room temp
- 50 g Sugar
- 10 g Salt
- 200 g Nutella
- 1 Egg + 1 tablespoon water For egg wash
- Icing Sugar for dusting
Instructions
- Add the sugar, yeast and milk together and mix until the sugar has dissolved into the milk. Make sure that the milk is room temp.
- Add the sourdough starter, flour and eggs to the bowl and mix into a rough dough. Allow it to sit for 15 minutes.Don't worry if the mix appears dry, it will soften up once you add the butter.
- Now add the room temperature butter and salt and knead it into the dough until the dough is smooth and elastic.
- Once the dough is smooth and pulling away from the sides of the bowl, set it aside to rise. You want the dough to double in size.
- Once the dough has doubled, divide it into four equal pieces. The easiest way to do this is to weigh the dough and divide it by four - weighing will give you a better end result. I divided my dough into 4 equal portions of 270g.
- Form each quarter of dough into a ball. Allow it to rest for 10 minutes before rolling each ball out into a disc. If the dough resists at any stage, just let it rest for 10 minutes so the gluten can relax.I found that it is easy to stretch the dough over a dinner plate to shape it. The dough is elastic and should not be sticky so this is possible.Each disc should be around 25 to 30cm across (10 - 11 inches).
- Once you have four discs, lay out a sheet of parchment paper on a round pizza tray or flat cookie sheet and place one of the discs of dough in the middle.It's really important that the tray you use has no lip or it can cause the star to become misshapen.
- Spread this with ⅓ of the nutella.
- Lay the second disc on top and spread that with another ⅓ of nutella.
- Now lay the third disc on top and spread it with the remaining nutella and place the forth disc on top.So you should have 4 layers of dough with 3 layers of nutella in between.
- Allow the dough to rest for a few minutes and then roll it out slightly using a rolling pin to ensure that all of the filling is spread evenly and the dough is cohesive.
- Now, place a small glass jar at the centre of the dough.
- Using a knife, you want to make 16 cuts in the dough to form 16 pieces of dough to twist. To do this easily, use your knife to cut the dough into 4 even quarters, making sure that you only cut up to the jar edge. Now cut make a cut in the middle of each quarter and then a cut between each of those - making 16 cuts in total.I've put a full color pictorial in the blog post above.
- Take two pieces of dough and twist them away from each other, joining the back together at the top. Repeat this 7 more times to create 8 twists of dough revealing the nutella and making a pretty star.
- Allow the star to proof for around 30 minutes while you preheat the oven to 180C/356F.
- Apply egg wash to the entire star using a pastry brush and bake at 180C/356F for around 25 - 30 minutes. The dough has a lot of butter, milk and sugar so you will need to keep an eye on it as it will burn easily (see cooking notes below as cooking time can vary depending on your oven).
- The star is cooked when the dough is golden brown.
- Take the star out of the oven and allow it to cool slightly before dusting with icing sugar. Best eaten warm!
Notes
This recipe has been developed using a Thermomix and can also be mixed using a stand mixer. You can knead the dough by hand, but it is much easier to use a stand mixer, particularly for the butter & salt kneading.
Cooking Time Notes - you will need to adjust the cooking temp/time to suit your oven. My oven burns this if I cook it above 180C so I keep it lower. I find it is generally done at the 25 minute mark. You may find yours needs a little more time. It's ok to leave it in the oven longer if it needs it, just keep an eye on it, as the enriched dough and chocolate filling will burn easily.
The star is baked to perfection when it's golden brown and you can see the bread in the twists is cooked through. I do not use a thermometer to check whether it's done.
Nutrition
Calories: 540kcal Carbohydrates: 77g Protein: 11g Fat: 20g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 70mg Sodium: 612mg Potassium: 234mg Fiber: 3g Sugar: 21g Vitamin A: 413IU Vitamin C: 1mg Calcium: 75mg Iron: 4mg
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