Chocolate hazelnut star bread is a holiday breakfast favorite: a tender, slightly sweet yeast dough layered with creamy chocolate-hazelnut spread to create a show-stopping star-shaped loaf. It bakes to a golden brown, is finished with a dusting of powdered sugar, and makes a stunning centerpiece for brunch or dessert.
Baked until golden and light, this festive bread is easier to make than it looks. If you can prepare cinnamon rolls or a basic enriched dough, you’ll have no trouble assembling this star bread.
How to Make Chocolate Hazelnut Star Bread
The dough – This recipe uses a straightforward sweet yeast dough that proofs quickly and yields a soft, tender crumb. After mixing and kneading, the dough needs about a 40-minute rise until doubled.
Rolling the layers – After the first rise, turn the dough out onto a lightly floured surface and divide it into four equal pieces. Shape each piece into a smooth ball and let them rest for 5 minutes. Then roll each ball into a 10-inch circle.
Adding the filling – On the first circle, spread a thin layer of softened butter, leaving a half-inch border, then spread chocolate-hazelnut spread over the butter. Stack the next circle on top and repeat with butter and spread. Continue stacking so you have four layers of dough and three layers of filling, leaving the top circle plain.
Shaping the star – Press a 2-inch round cutter or small bowl into the center of the stacked dough to mark the hub of the star. Using a sharp knife, cut from that center mark out to the edge into four equal quarters, cutting through all layers. Then cut each quarter into four strips so you have 16 strips total. Working with two adjacent strips at a time, gently pick them up, twist them away from one another twice, and pinch the ends together to form a point. Repeat until the star has eight points.
Baking – Let the shaped star rest, covered, until puffy (about 25 minutes). Brush with melted butter, sprinkle with sugar, and bake until deep golden. Cool briefly, then dust with powdered sugar.
Make-Ahead Option
You can prepare the bread through the shaping step, then cover it tightly and refrigerate overnight. On baking day, remove from the fridge and allow the star to come to room temperature and puff while you preheat the oven. Then bake as directed for fresh, just-baked bread with minimal morning work.
Ingredients
Dough
- 3 1/2 cups (490 g) flour, divided
- 1 packet (7 g) instant yeast
- 1/4 cup (50 g) sugar
- 1/2 tsp salt
- 1 cup (240 g) low-fat milk, warmed
- 1/4 cup (56 g) unsalted butter, room temperature
- 1 large egg, room temperature
Filling
- 3 Tbsp (42 g) unsalted butter, softened
- 2/3 cup (228 g) chocolate-hazelnut spread
Topping
- 1 Tbsp (14 g) unsalted butter, melted
- 1 Tbsp (12.5 g) sugar
Instructions
- In a large mixer bowl combine 2 cups (280 g) of the flour, yeast, sugar, and salt. Mix briefly to combine. Warm the milk until very warm but not hot (about 120–130°F / 49–54°C).
- Add the warm milk, butter, and egg to the flour mixture and mix until combined. Add the remaining 1 1/2 cups (210 g) flour, swap in a dough hook, and knead about 4 minutes until the dough is smooth and elastic. The dough should feel tacky but not stick to your fingers; add flour by the tablespoon only if needed.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 40 minutes. To check, press two floured fingers into the center — if the indentations remain, it has doubled.
- Turn the dough out onto a lightly floured surface. Divide into four equal pieces, shape each into a ball, and rest for 5 minutes. Warm the chocolate-hazelnut spread briefly so it’s easy to spread.
- Roll the first ball into a 10-inch circle and place it on a parchment-lined baking sheet. Spread a thin layer of softened butter over the dough, leaving a small border, then spread about 3 tablespoons of chocolate-hazelnut spread, keeping a 1/2-inch edge free.
- Roll out the second circle and stack it on the first. Repeat the butter and spread layers for a total of four dough circles with three filling layers, leaving the top circle plain.
- Press a 2-inch round cutter into the center to mark it. Cut from the center imprint to the edge into 4 equal sections, then cut each section into 4 strips to make 16 strips. Work carefully so the layers stay aligned.
- Take two adjacent strips, twist them away from each other twice, and pinch the ends to seal. Repeat with all strips to create eight points. Cover loosely and let the star rise until puffy, about 25 minutes. Preheat oven to 375°F (190°C) while it proofs.
- Brush the star gently with melted butter, sprinkle with sugar, and bake about 25 minutes until golden and cooked through. Transfer to a wire rack to cool for 20 minutes, then dust with powdered sugar and serve.
Serving and Tips
This bread is best served warm the day it’s baked. For easier slicing, let it cool slightly so the filling sets but remain soft enough to enjoy warm. If you prefer a less sweet option, reduce the filling or pair slices with plain yogurt or fresh fruit.
