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Sourdough Eggnog Star Bread

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Ingredients
  

Sweet Starter (Night Before)

  • 15 g ripe sourdough starter
  • 37 g water
  • 75 g bread flour
  • 20 g granulated sugar

Dough Ingredients

  • 1/2 cup 125g sweet stiff starter (50% hydration, doubled)
  • 4 tbsp 57g browned butter, cooled
  • 3/4 cup 180g warm milk
  • 1 tbsp 15g rum or 1/2 tsp rum extract (https://amzn.to/3VmMBo4)
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/3 cup + 2 tbsp 75g granulated sugar
  • 1 large egg
  • 3 1/2 cups 425g all-purpose flour
  • 1 1/2 tsp 10g sea salt

Cinnamon Sugar Filling

  • 4 tbsp 45g melted butter
  • 1/2 cup 100g light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg

Rum Glaze

  • 1/2 cup 60 g powdered sugar
  • 1 1/2 tbsp 20 g rum (adjust to taste) or 1/2 teaspoon rum extract
  • 1 –2 tsp cream optional, for consistency if you want to thin glaze
  • 1/4 tsp ground nutmeg optional

Instructions
 

Dough Preparation

  • Mix the Dough: Combine the sweet starter, browned butter, milk, rum, vanilla, spices, sugar, and egg in a large bowl. Gradually add the flour and salt, mixing until a shaggy dough forms.
  • Knead: Knead the dough by hand or with a mixer fitted with a dough hook for 8–10 minutes, until smooth and elastic. Dough will be tacky to touch. Allow dough to rest covered for 30 minutes, and perform one set of stretch and folds.
  • First Rise: Place the dough in a greased bowl, cover, and let rise at room temperature for 8 hours at 78-80 degrees. Dough won't double, but should show signs of puffing and fermenting.
  • Baker's Schedule (5:00 PM- Day 2)

Shaping the Star Bread

  • Baker's Schedule (8:00 AM- Day 3)
  • Roll Out Layers: Divide the dough into 4 equal portions. Roll each into a 9-inch circle.
  • Add Filling: Brush the first circle with melted butter, then sprinkle 2 Tablespoons of the cinnamon-sugar mixture over the top leaving a 1/2 inch border at the edge. Repeat step by layering with rolled out dough, then adding butter and cinnamon-sugar mixture with the next layers, leaving the top plain. Trim edges to form a clean circle with a sharp knife or pastry cutter.

Shape the Star:

  • Place a small round cutter in the center as a guide (I used my smallest cookie cutter from this set https://amzn.to/3ZH56GI) and make 16 equal cuts outward from the center. I started this by cutting 4 sections, and making each section into 4 smaller sections with a sharp knife.
  • Twist two adjacent sections outward two full turns and pinch the ends together to form a star point. Repeat with all sections to create an 8-point star. See shaping below.
  • Second Rise: Cover the shaped bread and let rise for 2-3 hours until puffy at 78-80 degrees.

Baking

  • Baker's Schedule (11:00 AM- Day 3)
  • Preheat Oven: Preheat to 350°F (175°C).
  • Egg Wash: Brush the bread with a beaten egg white mixed with 1 tbsp water for shine.
  • Bake: Bake for 30 minutes until golden brown.

Glazing

  • (Note: glaze will enhance the rum flavor- if you want to skip this you can and just dust star with confectioner's sugar.)
  • Mix the Glaze: Whisk powdered sugar, rum, milk, and nutmeg until smooth. Adjust consistency as needed.
  • Apply the Glaze: Drizzle over the warm star bread for a glossy finish.
  • Dust top of star with confectioner's sugar for an added snowy effect!
  • Optional Overnight Refrigeration: If you’d prefer, after the first rise, cover the dough and refrigerate overnight. Bring it to room temperature for 1 hour the next day before shaping.