Christmas Star Brioche
This is my very favorite bread dough—tender, light, eggy, and buttery—and I love the orange flavor. We’ve reshaped it to create a more contemporary design, but it is otherwise unchanged. While the bread is rich (maybe that’s why it reheats so well), it is best served with butter. To make it, you’ll need a large rimless baking sheet.
This is my very favorite bread dough—tender, light, eggy, and buttery—and I love the orange flavor. We’ve reshaped it to create a more contemporary design, but it is otherwise unchanged. While the bread is rich (maybe that’s why it reheats so well), it is best served with butter. To make it, you’ll need a large rimless baking sheet.
- 1 tsp vanilla extract
- powdered sugar for dusting
- 4 cups flour
- â½ cup granulated sugar
- 6 tbsp salted butter softened
- 1 pkg. (2 1â„4 tsp.) active dry yeast
- zest of 3 large oranges
- â½ tsp fine salt
- 2 large eggs plus 3 large egg yolks and 1 egg white at room temperature
- â…“ cup whole milk at room temperature
- Carbohydrate 61.6398375000022 g
- Cholesterol 18.3018750078486 mg
- Fat 6.90634075296093 g
- Fiber 0 g
- Protein 0.0726082500310293 g
- Saturated Fat 4.3730630018752 g
- Serving Size 1 1 Serving (71g)
- Sodium 49.0858000210269 mg
- Sugar 61.6398375000022 g
- Trans Fat 0.483458950207277 g
- Calories 301 calories
Step-by-step
- In a small bowl, combine 1/4 cup warm water (110°) and yeast; set aside.
- In bowl of a stand mixer, beat 6 tbsp. butter, the granulated sugar, vanilla, zest, and salt on medium speed until fluffy, about 2 minutes.
- Beat in whole eggs, then yolks.
- Add yeast mixture and milk.
- Change to dough hook and gradually mix in 3 3/4 cups flour on low speed.
- Knead on medium speed until dough is very stretchy and fairly smooth, about 10 minutes.
- Add 1/4 cup to 1/2 cup more flour, 1 tbsp. at a time, until dough pulls cleanly from side of bowl, is very smooth, and only slightly sticky.
- Cover dough and let rise in a warm place until double, about 2 hours.
- Turn dough onto a lightly floured board and knead out air, adding more flour if dough still feels sticky.
- Divide dough in thirds and shape each into a smooth ball.
- Let rest, loosely covered, 10 minutes.
- Flatten each with hands, then roll into a 10-in. round; reroll if needed until shape stays put.
- Set 1 round on a 12- by 16-in. sheet of parchment paper.
- Beat egg white to blend and brush enough onto dough to coat.
- Set another round on top; brush again.
- Repeat, leaving top layer uncoated.
- Set a 2-in.-wide biscuit cutter or glass in center of dough stack.
- With a bench knife or regular knife, cut dough through layers into 16 equal portions, working from cutter to edge of circle.
- Pick up 2 adjacent stacks of strips and twist away from each other about 3 times, evenly spacing twists along length.
- Pinch ends together.
- Repeat to make 8 points of the star.
- Remove biscuit cutter.
- Transfer parchment with dough to a rimless 14- by 17-in. baking sheet.
- Preheat oven to 325°.
- Let dough rise, loosely covered in a warm place, until puffy enough that your little finger inserted at edge of dough leaves a faint impression, 15 to 25 minutes; don’t over-proof, or twists will lose their definition.
- Brush dough with more egg white.
- Bake until richly browned and an instant-read thermometer inserted in center reaches 200° to 205°, 25 to 30 minutes.
- Loosen bread from parchment and slide onto a wire rack.
- Let cool at least 20 minutes.
- Serve warm or at room temperature, dusted with powdered sugar; pull apart.
My Christmas Tradition: The Star Brioche
Christmas. The word conjures up images of twinkling lights, crackling fireplaces, and the warm aroma of baking bread filling the air. For me, Christmas isn't complete without the glorious scent of my Christmas Star Brioche. It's a recipe passed down, not through generations of family, but through the pages of a well-loved cookbook – a treasured recipe that has become a cherished tradition, a comforting symbol of the holiday season. Each year, the ritual of making this star-shaped brioche is a meditative process, a way to slow down amidst the holiday rush and focus on the simple pleasure of creating something beautiful and delicious. The process itself is therapeutic; the rhythmic kneading, the careful shaping, the anticipation of the golden-brown bake. It's a labor of love, and the result is a bread that's as heartwarming as the season itself.
This isn't just any bread; it's a work of art. Imagine a perfectly symmetrical star, its eight points rising in delicate, buttery layers. The aroma alone is enough to transport you – a fragrant blend of orange zest, warm vanilla, and rich, eggy dough. The texture is nothing short of divine: soft, airy, and incredibly tender. It’s the kind of bread that melts in your mouth, leaving you with a lingering sweetness and a feeling of pure contentment. I’ve experimented with other holiday breads over the years, but none have captured the magic and simple elegance of this brioche. It’s a testament to the power of a well-crafted recipe and the joy of sharing it with those you love. The beauty of this bread lies not only in its taste but in the story behind it—a story of cherished traditions, of warm gatherings, and the spirit of Christmas.
The process itself is a journey. From the careful measuring of ingredients to the gentle kneading of the dough, every step is important. Watching the dough rise, doubling in size, is like watching a miracle unfold. Then, the transformation from a simple ball of dough into a magnificent star, each twist and turn executed with care, is truly mesmerizing. And finally, the moment the brioche emerges from the oven, golden brown and perfectly baked, is simply breathtaking. The warm, sweet scent fills the kitchen, beckoning everyone near to partake in the delicious aroma. It is a sight and a smell that never fails to fill my heart with joy, bringing back memories of past Christmases and inspiring hope for future celebrations.
I often serve my Christmas Star Brioche alongside mugs of steaming hot chocolate or a warming cup of tea, the perfect pairing for a chilly evening. The brioche slices perfectly, each piece offering a taste of pure indulgence. Whether it’s a quiet moment of reflection or a festive gathering with family and friends, the Christmas Star Brioche elevates the occasion. This isn’t merely a bread; it's a symbol of togetherness, a celebration of the season’s warmth, and a reminder of the simple joys in life. It’s a Christmas memory in the making, a recipe for happiness, one slice at a time. And that, my friends, is what makes it truly special. This year, try making your own; you won’t regret it.
Ingredients:
The list of ingredients is remarkably simple. It’s the quality of the ingredients and the careful attention to detail during the baking process that results in this exceptional bread. I prefer using organic flour and eggs whenever possible to enhance the flavour and texture. The zest of three large oranges provides a delicate citrusy note that beautifully complements the richness of the buttery dough.
The Magic of the Star:
The star shape itself adds an element of festive charm, making it an ideal centerpiece for any Christmas gathering. The intricate twisting of the dough creates a unique and visually appealing texture. Imagine the delight of your guests as they admire the beauty of this star-shaped masterpiece before indulging in its heavenly taste. It’s a showstopper that's as delightful to look at as it is to eat. And don't forget the powdered sugar dusting – a final touch of elegance that perfectly complements the bread's golden hue.
More Than Just a Recipe:
This Christmas Star Brioche recipe is more than just a set of instructions; it's a reminder of the importance of slowing down, connecting with loved ones, and cherishing the simple moments that make life special. The process of creating this brioche is an act of love, a way to infuse the holiday season with warmth, kindness, and the delicious aroma of freshly baked bread. It’s a tradition I cherish, and one I hope you'll make your own this Christmas.
