Henry's Savory Star Bread

Ingredients

The Dough

• 350g (2¾ cups) bread flour
• 180g (¾ cup) warm whole milk (100°F / 38°C)
• 45g (3 tbsp) unsalted butter, softened
• 50g (1 large) (1) large egg
• 7g (2¼ tsp) instant yeast
• 10g (2 tsp) granulated sugar
• 7g (1¼ tsp) fine sea salt

The Filling

• 200g (7 oz) fresh baby spinach (or frozen, thawed & squeezed dry)
• 120g (1 cup) feta cheese, crumbled
• 80g (¾ cup) low-moisture mozzarella, shredded
• 60g (¼ cup) cream cheese, softened
• 3 cloves (3 cloves) garlic cloves, minced
• 15g (1 tbsp) olive oil
• 2g (¼ tsp) red pepper flakes
• 1g (¼ tsp) black pepper, freshly ground — Adjust to taste
• 2g (¼ tsp) kosher salt — Adjust to taste

Finish

• 50g (1 large) (1) egg, beaten (for egg wash)
• 15g (1 tbsp) whole milk (for egg wash)
• 20g (2 tbsp) black sesame seeds

Total flour: 350g

Hydration: 51%

Pro tip: Squeeze every drop of moisture out of the spinach. Wet filling steams the layers apart and makes the bread gummy. If using frozen spinach, thaw completely and wring it dry in a kitchen towel.

Equipment

• Stand Mixer with Dough Hook (optional) (optional)
• Rolling Pin
• Parchment-Lined Baking Sheet or Round Pizza Pan
• Pastry Brush
• Digital Kitchen Scale
• Bench Scraper or Sharp Knife
• Large Skillet

Method

Make the Dough (15 minutes active + 1–1½ hours rise)

A soft, enriched dough with milk, butter, and egg. It rolls out beautifully and handles the filling without tearing.

1. Activate the Yeast. Combine the warm milk, instant yeast, and sugar in the bowl of a stand mixer. Stir and let sit for 5 minutes until frothy.
2. Mix the Dough. Add the bread flour, egg, salt, and softened butter. Mix on low with a dough hook for 2 minutes until a shaggy dough forms, then increase to medium and knead for 8–10 minutes until smooth and slightly tacky. By hand: turn onto a lightly floured surface and knead for 12–14 minutes.
3. First Rise. Shape into a ball, place in a lightly greased bowl, cover, and let rise at room temperature (75–78°F / 24–26°C) until doubled, about 1 to 1½ hours.

Wait: First Rise

Make the Filling (15 minutes)

A spanakopita-inspired filling that's creamy, salty, and packed with flavor. The secret is getting every drop of moisture out of the spinach.

1. Wilt the Spinach. Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach in batches, tossing until fully wilted. Season lightly with salt and pepper.
2. Drain and Chop. Transfer to a colander and press out every bit of moisture. This step matters. Wet filling ruins the layers. Let cool to room temperature, then roughly chop.
3. Combine the Filling. In a bowl, combine the spinach, feta, mozzarella, cream cheese, and red pepper flakes. Mix until it holds together as a spreadable paste. Taste and adjust seasoning.

Tip: You want a spreadable paste, not chunky. Too thick and the dough won't twist cleanly. If it feels loose, add a little more cream cheese to bind it.

Shape the Star (20 minutes)

This is the showstopper moment. Four circles of dough, three layers of filling, 16 cuts, 8 twists. It's easier than it sounds.

1. Divide the Dough. Punch down the dough and divide it into 4 equal pieces (roughly 145g each). Shape each into a ball, cover, and rest for 10 minutes.
2. Roll the Circles. On a lightly floured surface, roll each piece into a 12-inch circle. They don't need to be perfect, but keep them close.
3. Stack and Fill. Place the first circle on a parchment-lined baking sheet or round pizza pan. Divide the filling into 3 equal portions. Spread one portion over the first circle, leaving a 1-inch border. Stack the second circle on top. Spread another portion. Repeat with the third circle and remaining filling. Place the fourth circle on top with no filling.
4. Mark the Center. Place a small bowl or glass (about 3 inches wide) in the center of the dough stack and press lightly to mark a circle. Do not cut through. This is your guide.
5. Cut the Strips. Using a sharp knife or bench scraper, cut the dough outside the center circle into 16 equal strips, cutting from the edge of the center circle to the outer edge.
6. Twist the Points. Take two adjacent strips and twist them away from each other (outward) twice, then pinch the ends together to form a point. Repeat around the entire circle until you have 8 points.
7. Remove the Guide. Remove the guide bowl. You should have a sunflower/star shape with a clear center.

Tip: If your dough is warm and sticky after the first rise, refrigerate it for 15–20 minutes before shaping. Cold dough is much easier to roll and stack.

Proof & Bake (30–45 minutes proof + 25–30 minutes bake)

A short proof to puff the star, then into the oven for golden, pull-apart perfection.

1. Final Proof. Cover loosely with plastic wrap and let proof for 30–45 minutes until slightly puffed.
2. Preheat. Preheat your oven to 375°F (190°C) with a rack in the center.
3. Egg Wash. Whisk the egg and milk together for the egg wash. Brush gently over the entire surface of the star.
4. Add Sesame Seeds. Scatter black sesame seeds over the center circle only.
5. Bake. Bake for 25–30 minutes until deep golden brown. The layers should be set and the filling visible between the twists.
6. Cool and Serve. Let cool on the pan for 15 minutes before serving. Pull-apart style, right from the center.

Wait: Final Proof

Baking

A moderate oven ensures the filling heats through and the dough bakes evenly without burning the points.

Oven: 190°C / 375°F. Internal temperature when done: 88°C / 190°F.

Standard Oven (recommended)

Bake on a parchment-lined sheet or pizza pan in the center of the oven.

Equipment: Parchment-lined baking sheet or round pizza pan

1. Preheat. Preheat oven to 375°F (190°C) with a rack in the center position.
2. Egg Wash. Brush entire surface with egg wash (1 egg + 1 tbsp milk).
3. Sesame Seeds. Scatter black sesame seeds over the center circle only.
4. Bake. Bake 25–30 minutes until deep golden brown. Filling should be bubbling between the twists.
5. Cool. Let cool on the pan for 15 minutes. Serve pull-apart style.

Storage

• Room temperature: 2–3 days wrapped in foil or stored in an airtight container
• Refrigerated: Up to 5 days. Reheat uncovered at 325°F (163°C) for 10 minutes.
• Frozen: Up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then reheat.
• Refresh: Warm at 325°F (163°C) for 10–12 minutes until the cheese is melty again.

Frequently Asked Questions

Why didn't my star bread hold its shape?

Two common reasons: the dough was too warm and soft (refrigerate for 15–20 minutes before shaping), or the filling was too wet. Squeeze every drop of liquid from the spinach before mixing the filling.

Can I use frozen spinach instead of fresh?

Yes. Thaw completely, then wring it out in a clean kitchen towel until barely damp. You'll need about 100g of frozen spinach to replace 200g of fresh.

Can I substitute the feta?

Ricotta salata or goat cheese work well. Keep it crumbled, not wet. Avoid wet ricotta, which adds too much moisture.

Can I make this ahead?

Yes. Assemble the star through the shaping step, cover tightly, and refrigerate overnight. Pull it out 30 minutes before baking to take the chill off, then egg wash and bake as directed.

How do I cut the 16 strips evenly?

First cut the dough into quarters. Then cut each quarter in half to get 8 strips. Then cut each of those in half to get 16. This systematic approach keeps everything even.

Can I skip the black sesame seeds?

Sure. White sesame seeds, everything bagel seasoning, or flaky sea salt all look great on the center. The seeds are for visual impact, not structural.

Nutrition

Per serving (1 slice (1 of 10)): 310 calories, 34g carbohydrates, 12g protein, 14g fat, 2g fiber, 420mg sodium. Makes 10 servings.