There’s something undeniably magical about baking bread from scratch. The process of kneading dough, waiting for it to rise, and finally pulling out a beautiful golden brown creation from the oven fills the kitchen with warmth and anticipation. After my class with Bake from Scratch Magazine’s “Baking School with William Sonoma” I embarked on a culinary adventure to create their star bread from scratch, but infused with my own twist—a unique filling that promises to elevate this delicious delight to new heights.
Preparation and Dough Creation
The journey began with gathering the basic ingredients: flour, yeast, sugar, milk, butter, and eggs. From the class I learned their tricks for mixing and kneading the dough to the perfect consistency—smooth and elastic—I felt a sense of accomplishment knowing that every twist and turn would contribute to the final star-shaped masterpiece. After letting the dough rise until doubled in size, I divided it into four equal parts, each destined to form the points of the star.
Using a Really Unique Filling
Here’s where I infused my creativity into the process. Instead of the chocolate hazelnut filling (i.e., Nutella), I opted for a decadent combination of crushed caramel and toasted pecans which turns into a delectable nut butter with a hint of caramel flavor. Valrhona’s Pecan Praliné Paste is my new favorite find for really special treats. The richness of the caramel paired with the nutty flavor of pecans, smooth and rich, promised to deliver a symphony of flavors with every bite. Spreading this luscious filling evenly over each dough circle was a labor of love, and topping with more toasted pecans.
Assembling the Star Bread
With the filled circles stacked, one atop the other, I carefully cut the dough into equal segments, leaving the center intact to preserve the star shape. Each segment was twisted outward to reveal layers of filling, creating a mesmerizing pattern that resembled the intricate design of a snowflake. The anticipation grew as I arranged the twisted segments in a circular pattern, marveling at how the star bread was taking shape before my eyes.
Baking and Aromas Filling the Air
As the star bread rested and rose slightly, I preheated the oven, eager to witness the transformation of dough into a golden-brown delight. The aroma of caramel, pecans, and warm toasty bread began to waft through the kitchen, tantalizing my senses and adding to the excitement. With each passing minute, the anticipation mounted until finally, I pulled out the freshly baked star bread, its surface speckled with Swedish Pearl Sugar that hinted at the decadence within.
Enjoying the Results
The moment of truth arrived as I tore off a hunk of the star bread, revealing its intricate layers and the decadent filling. The flavors danced on my palate—rich caramel tempered by the subtle crunch of pecans, with the creaminess of the pecan butter. Each bite was a testament to the joy of experimentation in the kitchen, turning a traditional recipe into a personalized masterpiece.
In conclusion, creating a star bread from scratch was not just about following a recipe; it was about infusing it with my own creativity and flavors. The process was a reminder of the joy and satisfaction that comes from baking, from the initial kneading of dough to the final presentation. This unique star bread, with its decadent filling, is not only a treat for the taste buds but also a symbol of the endless possibilities that await in the world of homemade baking.
Join me in one of the online classes! Bake From Scratch Baking School
Find the specialty items in my Amazon shop:
- My favorite Kitchen Aid Mixer
- Parchment Paper
- My Favorite Sharp Knife
- Valrhona Pecan Praliné Paste
- Swedish Pearl Sugar
- Instant Read Thermometer
- My Go-To Kitchen Scale
- (all of these links go to Amazon, where I might earn from qualifiying purchases)
Pecan Praliné Star ‘Tear and Share’ Bread
Notes
This recipe is from Bake From Scratch “Baking School” which I’ve been a member of since 2022. They often say “Bake it your own!” which I did. I give them all the credit for this fantastic bread, but I changed up the writing of the directions and my idea for the filling.
For this, you’ll need:
- Stand mixer fitted with a paddle attachment, as well as a dough hook
- Large bowl
- Cling film
- Small saucepan
- Rolling pin
- Parchment paper or silicon mat
- 11 x 17” rimmed baking tray
- Offset spatula
- 1 ½” round biscuit or cookie cutter
- sharp knife or pizza cutter
Ingredients
- • 3 ¼ cups plus 2 tablespoons (422 g) all-purpose flour, divided
- • 1 tablespoon (12 g) granulated sugar
- • 2 ¼ tsp (7 g) instant yeast
- • 2 tsp (6 g) kosher salt
- • 1 cup (240 g) whole milk
- • ¼ cup (57 g) unsalted butter
- • 2 large eggs (100 g), room temperature, divided
- • 6 tablespoons (132 g) Valhrona Pecan Praline Paste
- • ¼ cup (25 g) chopped, toasted pecans
- • 1 tablespoon (15 g) water
- • Swedish Pearl Sugar
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add 1 cup (125 g) ap flour, granulated sugar, yeast, and salt. Mix on low until well combined.
- If you’re toasting your pecans, chop ¼ cup of pecans, and then toast at 350° for about 2 minutes, stirring halfway. Remove and let cool, set aside.
- In a small saucepan, add milk and butter. Heat over medium-low heat to 120° – 130°F.
- Add milk mixture to flour mixture, and mix on medium for 2 minutes.
- Stop and add 1 egg, mix on medium for 2 minutes.
- Stop, and add the remaining flour, mixing only until just combined.
- Switch out the paddle attachment to the dough hook, and mix/knead the dough for 15 minutes, until dough is slightly sticky and passes the windowpane test.
- Spray a large bowl with oil or cooking spray.
- Place dough in the bowl, then flip the dough, coating it with oil on all sides.
- Cover and let rise in a warm, draft free place, for about 1 hour.
- Line a large, rimmed baking sheet with parchment or silicon baking mat, and set aside.
- Lightly punch down the dough, cover and let rest for 5 minutes. Turn dough out onto a workspace and divide into 4 portions. (about 195 g each)
- Gently shape each portion into a ball, cover, and let rest for 15 minutes.
- Keeping other portions covered while you work, roll and pat one portion into a 11” circle. Gently place on the prepared tray and reshape the circle making sure it’s still 11”.
- Spread 2 tbsp (33 g) of the Pecan Praline over the dough, keeping ½ inch edge free of spread.
- Repeat the roll/press of the next portion of dough, creating another 11” circle of dough. Carefully place this on top of the first portion.
- Repeat spreading 2 tbsp (33 g) of the Pecan Praline over the dough, keeping ½ inch edge free of spread.
- Repeat the roll/press of the next portion of dough, creating another 11” circle of dough. Carefully place this on top.
- Repeat spreading 2 tbsp (33 g) of the Pecan Praline over the dough, keeping ½ inch edge free of spread.
- Sprinkle the chopped, toasted pecans over the Pecan Praline spread only on this 3rd layer. Don’t add too many, you want the spread to be able to adhere to the last dough circle.
- Repeat the roll/press of the next portion of dough, creating the last 11” circle of dough. Carefully place this on top.
- Place the 1 ½” cutter directly in the middle of the dough.
- Using a very sharp knife or pizza cutter, make 16 evenly spaced cuts from center mark to edge of dough.
- Grasping 1 cut piece in each hand, twist portions outward and away from each other twice; pinch ends firmly to adhere. Tuck slightly if points are sticking out.
- Repeat with remaining cut portions (see video)
- Cover and let rise in a warm, draft free place until nearly doubled in size, about 45 minutes. Pinch ends again if necessary.
- Preheat oven to 375°.
- In a small bowl mix together the remaining egg and 1 tbsp water. Brush top of risen dough, and then sprinkle with Swedish Pearl Sugar.
- Bake until golden brown, covering with foil if it starts to brown too much, about 20 – 30 minutes. It’s done when an instant read thermometer reads 190°
- Let cool on pan for 15 minutes, enjoy while warm or keep for up to 3 days.
- Enjoy!
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