This Swedish-style star bread is a stunning take on a pull-apart bread. It’s easy to share and filled with a gooey cheese and herb layer.
An amazing snack for the holiday celebrations! A pull apart star bread with a cheesy filling just melts in mouth! The perfect holiday treat for breakfast, brunch or snack!
Star Bread with Cheese and Herbs
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 tsp sugar
- 4 tbsp unsalted butter,softened
- 2 1/4 cup all-purpose flour
- 1 tsp sea salt
Filling and Finish
- 4 tbsp unsalted butter, softened
- 1/2 cup chopped parsley
- 1 tbsp dried oregano
- 1/4 teaspoon seasalt
- 1/4 teaspoon garlic powder
- 1 egg, beaten
- 1 cup Asiago cheese
- 1 tbsp Everything Bagel seasoning
- Make the dough: 1.In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.Add the rest of the dough ingredients (butter through salt) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour.
- Make the filling: While the dough rises, combine the butter, parsley, oregano, garlic powder and salt in a small bowl. Set aside.
- Shape and bake the loaf:Line a baking sheet with parchment paper.After the dough has risen, punch it down and divide into 4 equal pieces.Using a rolling pin, roll one piece into a circle, about 10 inches in diameter, and transfer to the prepared baking sheet. Brush the entire surface with the beaten egg, leaving a 1" border around the edges. Spread one-third of the filling in an even layer over the top of the dough and sprinkle on one-third of the cheese. Repeat with remaining portions of dough, leaving the last circle bare.Place a 2" round cutter in the center of the stack of dough. Use a sharp knife to cut dough into 16 wedges, leaving the area inside the round cutter intact.Using your hands, gently twist two adjacent wedges away from each other a few times and pinch ends to seal. Repeat with remaining wedges of dough.Preheat oven to 400 degrees.Let dough rise for 15 minutes and then brush top of loaf with the remaining beaten egg and sprinkle with salt.Bake for 15-18 minutes until golden. Transfer to a wire rack to cool.