Christmas Star Twisted Bread

Prior to a snow storm hitting our neck of the woods, my husband and I got up early to go to the grocery store. We ended up with about 12 inches of snow, so we were glad we had some fun recipes and food to enjoy as a family. One of the magazines at the grocery store that caught our eye was “Holiday Baking: Taste of Home”. On the front cover, there was a sweet bread that magically looked like a Christmas star! We laughed, and thought, how challenging this would be, and my husband took the challenge!



  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm whole milk (110° to 115°)
  • 1 large egg
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 3/4 cup seedless raspberry jam
  • 2 tablespoons butter, melted
  • Confectioners’ sugar


  • Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.






Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.

  • Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners’ sugar.

We used the seedless raspberry jam. For a more patriotic flair, the recipe suggested changing up the colors! You could do blueberry jam for the 4th of July star!

What a wonderful treat on a snowy day! Thank you Parish.

3 Comments Add yours

  1. Leah says:

    I’m sure it was as yummy as it looks!!
    How brave to try it and how awesome it turned out! I’m super impressed.

    Liked by 1 person

    1. Leah!!! Thank you. It was a highlight!!! There is a Santa one going around too that seems fun!!!


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