Saffron star bread
Watch us create this festive pull-apart bread with Mozzarella and pesto, a delicious holiday treat that's as fun to make as it is to eat!
Cakes
Tools
Ingredients
Saffron dough
- 1 g saffron
75 g butter, room temperature
25 g fresh yeast / 6 g instant dry yeast
300 ml milk
90 g sugar
300-420 g wheat flour
½ tsp salt
Filling
- 100 g chocolate hazelnut butter
Syrup
- 50 ml water
50 g sugar
Garnish
- Icing sugar
Follow these steps
- Assemble the Assistent Original with bowl, dough roller and dough knife.
- Pour milk and yeast into the bowl. Mix on medium speed until combined. Add butter, sugar, flour, saffron and milk. Mix on medium speed until combined. Adjust the arm to about 1-2cm (2/3” to ¾” in) from the edge and knead dough for about 5-10 minutes.
- Place on bowl cover and let dough rise for about 45 minutes.
- Combine water and sugar in a small saucepan and cook over medium-low heat until the sugar is dissolved. Set aside until ready to use.
- Remove bowl cover. Divide dough into 3 equal pieces.
- Roll one piece into a circle, approximately 30 cm (12 in). Spread half of the chocolate hazelnut butter on the dough. Roll out a second circle and place on top of the first one. Now spread the remaining chocolate hazelnut butter on top. Roll out the third circle and place on top. If you need to shape them, we recommend using the bowl cover as a guide.
- Trace a circle 10-15 cm (4-6 in) diameter in the middle of the circles. Cut 16 even strips starting from the edge of the small circle in the middle and going all the way out to the edge of the large circle of dough. Grab two strips and twist them away from each other, then press the two ends together. The star bread should have 8 points.
- Cover and let rise for 45 minutes.
- Set the oven to 200 °C/400 °F.
- Bake in the center of the oven for 15 - 20 minutes, until edges are lightly browned.
- Immediately brush with syrup. Cool completely before garnishing with icing sugar.
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