In today’s post: You can make this show-stopping Christmas star bread with just two ingredients! The beautiful bread looks complicated but the process is quite simple. Follow along with our video instructions to make your own.
I’ve been wanting to learn how to make star bread for a few years. The loaves turn out so beautiful, I thought they would look great on a holiday table. All the recipes I could find involve making your own bread dough, which is something I love to do, but I know that’s not everyone’s cup of tea! Making your own star bread from scratch requires more time than many people have during the busy holiday season. So I decided to see if I could use refrigerated dough to make a gorgeous shaped bread without all the work.
I considered using frozen bread dough for this loaf, which I’m sure would be delicious, but letting the dough thaw and rise takes just as long as making it it from scratch. So I tried a couple of refrigerated doughs (yep – the ones in the tubes!) and settled on Crescent Dough Sheets as the best option. It’s buttery and flakey with a rich taste that goes perfectly with the second ingredient in this two ingredient treat: Nutella!
Honestly, even after I baked this I was skeptical. Sure, it looked gorgeous, but would these two ingredients combine into something people would want to eat? The answer was a resounding yes. Every time one of my kids walked past the star bread another section would disappear. We ate most of the loaf the same afternoon I baked it and polished off the rest at breakfast the next day.
Bread or Pastry?
I’m calling this a Christmas star bread because it’s traditionally made with an enriched bread dough. Using refrigerated Crescent dough sheets instead changes the texture a bit, and the Nutella definitely adds sweetness. So it’s probably more like a pastry than a bread, but it’s the biggest pastry I’ve ever seen so I’m going to keep calling it bread.
How to Make Star Bread Video
This bread looks so fancy, you’ll be surprised how easy it is to make. Watch this video to see exactly how to make it. Detailed instructions follow the video, and you’ll find a printable recipe card at the end of the post.
Prep the Crescent Sheets
Open and unroll the first crescent dough sheet on a piece of parchment paper. It will be a long rectangle. Fold it in half to create a square.
You want to *gently* roll this square out until you can cut a 9 inch circle from it. Use a rolling pin to gently roll it a little larger from side to side and top to bottom. After you’ve rolled it a bit, you can *gently* tug on the edges to make it just barely big enough to cut a 9 inch circle. Rolling too hard will flatten all the air out of the dough, making it tough when it cooks. Tugging on it too hard with just tear it. So work with a light hand here. Once it’s large enough, use a 9 inch plate or cake pan as a template to cut the dough into a circle.
Layer the dough and Nutella
Repeat the above process two more times so you have three circles of crescent dough. Measure the Nutella into a bowl and microwave it 7-8 seconds, just to loosen it up. Do not microwave longer than that; if it’s warm the loaf will be harder to shape. Stir the nutella well, then spread half of it on the first dough circle.
Place another circle of dough over the first. Spread the remaining nutella on it and top with the final circle of dough.
Cut + Shape Dough
Press a small cup into the center of dough to make an impression. Use a sharp knife to cut from that impression to the outside of the dough. Cut dough into fourths, as shown.
Cut each quarter into half, then into quarters, until you have sixteen equal wedges.
Move to the next two wedges and repeat. Lift the pieces, twist them away from each other twice, and pinch the edges together. Continue until you’ve gone all the way around the circle.
Slice the parchment paper onto a baking sheet. Bake in a preheated 350 degree oven for approximately 24 minutes until top is golden brown. Don’t take it out when the top is still pale or it may not be cooked all the way through. Cool 30 minutes before serving. Dust with powdered sugar if desired.
Best the Same Day
Like many baked goods, the texture of this star bread is best the same day it’s baked. If you have leftovers, store them at room temperature in an airtight container. (We thought the leftovers were still delicious the next day even though the texture was slightly less soft.)
- 3 tubes Crescent Dough Sheets
- 1/2 cup Nutella
- Powdered Sugar optional, for decoration
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- parchment paper
- Preheat the oven to 350 degrees.
- Open and unroll the first crescent dough sheet on a piece of parchment paper. Fold it in half to create a square. Gently roll out and tug the dough until you can cut a 9 inch circle from it. Repeat with the other two sheets of crescent dough so you have 3 dough circles, each on a piece of parchment paper.
- Microwave the Nutella for 7 seconds to loosen it up. Spread half of it on one dough circle, stopping half an inch before the edge. Top with a second dough circle. Spread the remaining Nutella, then top with the third dough circle.
- Press a small cup into the center of the top dough to create an indent. Starting at the indent, cut outward to divide the dough into 4 pieces, connected in the middle. Cut each quarter into 4 again, so you have 16 wedges.
- Pick up two adjacent pieces and twist them away from each other twice, then pinch the edges together. Move to the next two pieces and repeat, continuing all the way around. Slide the parchment paper onto a baking sheet.
- Bake for approximately 24 minutes until top is golden brown and crescent dough seems cooked through. Cool 30 minutes before dusting with powdered sugar, if desired. Serve immediately. Bread tastes best the same day. Leftovers can be stored at room temperature.