Recipe was created for Instagram campaign in collaboration with Žito.Jump to Recipe
It’s the most wonderful time of the year! Christmas is just around the corner, and I can feel the excitement in the air. The festive decorations, the twinkling lights, and the joyous music all add to the magic of the season.
One of my favorite things about Christmas is spending time with loved ones. Whether it’s gathering around the dinner table for a big feast, exchanging gifts with family and friends, or simply enjoying each other’s company, there’s nothing quite like the warmth and happiness of being with the people you care about most.
Another thing I love about Christmas is the spirit of baking.
So, if you are looking for a festive and delicious bread to serve during the holiday season, look no further than Christmas star bread! This beautiful bread is made with a simple dough and shaped into a star shape making it perfect for a Christmas morning breakfast or holiday party. My version is filled with homemade cherry marmelade, which surprisingly very much fits into the winter recipes.
Enjoy my video as well.
It’s a presentation of the Baking diary, which is a present when buying 5 kg of Žito flour.
Finally, Christmas is a time to reflect on the past year and look forward to the future. It’s a chance to take stock of what we’ve accomplished and make resolutions for the new year. Whether you want to travel more, learn a new skill, or simply be more present in your daily life, the holiday season is the perfect time to start setting goals and making positive changes.
So as the Christmas season approaches, let’s embrace the joy and love of the holiday and make it a time to connect with others, give back, and set our sights on a bright future. Here’s to a happy and memorable Christmas for all!
For the dough
- 500 g All-purpose flour
- 20 g Softened butter
- 1 Egg
- 3 tbsp Powdered sugar
- 250 ml Lukewarm milk
- 7 g Dry yeast
- 1 pinch Salt
For the filling
- 1 jar Cherry marmelade
- Dissolve yeast and 1 tbsp sugar in a 50 ml lukewarm milk and put it on the warm oven, on the lowest temperature for 10 minutes (I reccommend 40 degrees). Set the rest of the milk aside.
- Put flour in a mixing bowl, stir in salt, activated yeast mixture, 2 tbsp sugar, egg and the rest of the warm milk.
- Mix it into the dough with a hook attachment till smooth and elastic mixture. Add extra flour if it is needed.
- Transfer the dought on the working surface and knead it into a ball. Dust with flour and put back in the bowl. Cover with transparent foil, kitchen cloth and let it rise for about 40 minutes in the oven, on the lowest temperature (I reccommend 40 degrees).
- Transfer the risen dought on the working surface and divide it to 4 equal pieces with knife.
- Set oven to 180 degrees.
- Roll each piece into round shape. I like to use parchment paper when rolling to prevent sticking on the surface.
- Cover first layer with marmelade and put another ayer on. Cover the secind layer with marmelade and put the third layer above. And cover the third layer with marmelade and finish with the forth layer.
- Take round baking tray or plate, put it over the dough layers just to get the nice round shape and cut it around with knife.
- Use a small cup and put it in the middle of the circle dough layers. Make cuts with sharp knife, equaly, starting with each quarter in half, and then each of those in half again.
- Grab two dough strips, one in each hand, and twist them 2 times away from each other. Lay them down, pinch the ends together. Repeat all around the circle.
- Bake 20 minutes on 180 degrees (or till nice golden color).
- Sprinkle with sugar and serve warm.