Walnut Filled Star Bread (Easy & Impressive!)

5 from 14 votes

Walnut Filled Star Bread (Easy & Impressive!)

This stunning Walnut Filled Star Bread is easier than it looks! Soft, sweet layers twisted around a cozy walnut filling. Perfect for a special morning.

Prep Time30

Cook Time30

Resting time1 30

Total Time2 30

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 439kcal

Author: Claudia Ciorteanu

Equipment

A stand mixer with a dough hook makes kneading easy, but your hands work great too!
A rolling pin for shaping the dough.
A 15x13-inch rectangle cake pan or baking sheet. I used the pan that comes with the oven.
Parchment paper to prevent sticking.
Walnut Grinder.

Ingredients

For the Dough:

4 cups all-purpose flour , plus more for dusting
1 cup whole milk , lukewarm
2 teaspoons active dry yeast
¼ cup granulated sugar
4 tablespoons unsalted butter , melted
2 large egg yolks
½ teaspoon salt

For the Walnut Filling:

4 cups finely ground walnuts
½ cup granulated sugar
1 cup whole milk
2 oz unsalted butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Extra

½ cup Turkish Delight diced, optional
½ cup golden raisins drained after being soaked in warm water and 1 teaspoon rum extract for 10 minutes, optional

For the Egg Wash:

1 egg
1 tablespoon milk

US Customary - Metric

Instructions

First, let's wake up the yeast. In a large bowl, stir the lukewarm milk and yeast together with 2 tablespoons of flour. Let it sit for 10 minutes until it gets foamy.
1 cup whole milk, 2 teaspoons active dry yeast
Add the melted butter, egg yolks, and sugar to the yeast mixture. Give it a good stir. Now, mix in the flour and salt until a shaggy dough forms.
4 cups all-purpose flour, ¼ cup granulated sugar, 4 tablespoons unsalted butter, 2 large egg yolks, ½ teaspoon salt
Turn the dough out onto a floured surface and knead for 5-7 minutes or use a standmixer, until the dough it's smooth and elastic. Pop it into a greased bowl, cover it with a towel, and let it rest in a warm spot for 60 minutes. It should double in size.
While that's happening, make the filling. Combine the milk, butter, sugar, cocoa powder, vanilla, rum extract, and lemon zest in a saucepan. Heat it over medium until it simmers and the butter melts. Stir in the ground walnuts and cook for 5 minutes, stirring constantly, until it's thick. Spread it on a plate to cool down if you like.
½ cup granulated sugar, 1 cup whole milk, 2 oz unsalted butter, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, 1 teaspoon grated lemon zest, 4 cups finely ground walnuts
Now for the fun part! Once the dough has risen, punch it down. Divide it into three equal pieces. Roll the first piece into a 13-inch circle and place it on a parchment-lined baking sheet. Spread half of the cooled walnut filling over the top with half of the Turkish delight and/or soaked raisins.
½ cup Turkish Delight, ½ cup golden raisins
Roll out the second piece of dough and place it on top. Gently press it down. Spread the rest of the filling on it and the remaining Turkish delight and raisins. Top with the final rolled-out dough circle and press the edges to seal.
Place a small glass upside-down in the very center of the circle. Use a sharp knife to cut the circle into 16 equal strips, using the glass as a guide to stop your cuts.
Take two strips next to each other and twist them away from each other two full times. Pinch the ends together to make a point. Repeat with all the strips until you have a beautiful star.
Cover your star with a towel and let it rest for 30 minutes. Preheat your oven to 350°F (180°C).
Whisk the egg and milk for the wash, and brush it gently over the entire star. Bake for 25-30 minutes, until it's a deep golden brown. Let it cool in the pan or transfer on a cooling rack for at least 15 minutes before you slice and serve.
1 egg, 1 tablespoon milk

Video

Notes

Dough and Proofing Tips

Lukewarm Milk: Ensure the whole milk is truly lukewarm (not hot) to activate the yeast without killing it. Test it: it should feel warm to the touch.
Yeast Check: If the yeast/milk mixture does not become foamy within 10 minutes, the yeast is likely dead and you need to use a fresh packet.
Kneading: Knead the dough until it is smooth and elastic, whether by hand (5-7 minutes) or with a stand mixer. Proper kneading is key for a soft loaf.

Filling and Assembly Tips

Cool the Filling: The walnut filling must be completely cool before spreading on the dough. Warm filling will melt the butter in the dough, making it sticky and impossible to shape.
Sealing Layers: Gently but firmly press the edges of the dough layers together to seal the star bread before twisting. This prevents the filling from leaking out during the final rise and bake.
Twisting: Don't be gentle when twisting the strips—twist them two full times to create a defined star shape.
Bake Time: If the top browns too quickly before the center is done, loosely cover the bread with aluminum foil for the last 10 minutes of baking.

Nutrition