Ingredients
4 tablespoons unsalted butter
3/4 cup whole milk or buttermilk
1 packet (2 1/4 teaspoons) active dry or instant/rapid rise yeast
1/4 cup granulated sugar (divided)
2 3/4 cups bread flour (plus extra for rolling)
1 teaspoon coarse Kosher salt
1/4 teaspoon ground cardamom
1 teaspoon almond extract
1 teaspoon vanilla extract
1 large egg at room temperature
3 tablespoons unsalted butter (very soft)
12.5 ounces almond cake and pastry filling (not almond paste)
1 egg white for brushing
1 tablespoon granulated sugar for sprinkling
bread flour for structure and texture of the dough
yeast for structure and texture of the dough
milk for structure and texture of the dough
butter for structure and texture of the dough
cardamom for distinctive aromatic profile
almond extract for distinctive aromatic profile
vanilla extract for distinctive aromatic profile
almond cake and pastry filling for adding richness and creating layers
butter for adding richness and creating layers
egg white for giving golden color and slight crunch to top
sugar for giving golden color and slight crunch to top
Instructions
1: In a saucepan over medium heat, melt the 4 tablespoons of unsalted butter.
2: Add the milk and stir the mixture until it reaches 110-115 degrees F. This temperature is crucial for activating the yeast properly.
3: Remove from heat and stir in the yeast and 1 tablespoon of sugar. Let this mixture stand for 5 minutes until it becomes bubbly. (Note: This step can be skipped if using instant yeast).
4: In a stand mixer bowl fitted with a dough hook, combine the warm milk mixture with the remaining sugar, salt, cardamom, extracts, egg, and most of the flour (reserving 1/2 cup).
5: Knead on low speed for 10 minutes, gradually adding the reserved flour as needed, but not exceeding 2 3/4 cups total. The dough should be soft and slightly tacky but not overly sticky.
6: Grease a large bowl, place the dough inside, cover tightly, and let it rise in a warm place until doubled in size. This typically takes about 1 to 1.5 hours.
7: Punch down the dough on a lightly floured surface and divide it into 4 equal pieces. Shape each piece into a ball.
8: Roll each piece into a 10-inch circle. Try to keep them as uniformly circular as possible for the best result.
9: Line a baking sheet with parchment paper and place one dough circle on it.
10: Spread with 1 tablespoon of softened butter and about 1/3 cup of the almond filling.
11: Place a second dough circle on top and repeat the butter and filling process.
12: Add the third dough circle and repeat once more.
13: Place the fourth and final dough circle on top without any filling. This will be your top layer.
14: Trim the edges of the stacked circles to make them even.
15: Place a 3-inch round object (like a glass or biscuit cutter) in the center to mark the center circle.
16: Cut 16 even strips around it, stopping at the edge of the center circle.
17: Twist each pair of strips away from each other and pinch the ends to form 8 points.
18: Let the shaped bread rest for 20 minutes before baking.
19: Preheat your oven to 325 degrees F with the rack in the center position.
20: Brush the top of the shaped bread with beaten egg white. This helps create a beautiful golden color.
21: Sprinkle evenly with 1 tablespoon of granulated sugar for a sweet, crunchy topping.
22: Bake for 30-35 minutes until the bread is golden and cooked through.
23: Allow the Cardamom Almond Star Bread to cool for 15 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Ensure milk and butter mixture is 110-115°F to activate yeast properly.
⏲️ Proof dough in warm oven or bread proof setting for best rise.
🍞 Pinch bread points during baking if they spread for a defined star shape.
- Prep Time: 40 minutes
- Rising time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice