Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
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For
10
M
I
For the brioche
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
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Per Serving
Calories
261kcal
Fat
12g
Saturates
8g
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Proof the dough overnight. I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the star bread immediately. Use a scale & measuring tape. When dividing the dough into quarters, use a scale to make sure they're equally sized. Mine came out to be 156g each. I also recommend using a measuring tape to ensure each are 8" in diameter. These precise measurements will ensure all of your hard work results in the most beautiful star bread! When spreading on the nutella, go with your gut. It's very unusual for me to not give a precise measurement for an ingredient, but in this case it doesn't really matter. So long as you apply an even layer and leave a small border, add as much or as little as you'd like!
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Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
For the brioche
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
261kcal
Fat
12g
Saturates
8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Proof the dough overnight. I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the star bread immediately. Use a scale & measuring tape. When dividing the dough into quarters, use a scale to make sure they're equally sized. Mine came out to be 156g each. I also recommend using a measuring tape to ensure each are 8" in diameter. These precise measurements will ensure all of your hard work results in the most beautiful star bread! When spreading on the nutella, go with your gut. It's very unusual for me to not give a precise measurement for an ingredient, but in this case it doesn't really matter. So long as you apply an even layer and leave a small border, add as much or as little as you'd like!
Only visible to you
Made it?
Cancel
