A beautiful star bread with marzipan remonce (a soft butter, sugar and marzipan filling) – gooey, moist and rich.
The bread is soft and tender, filled with the loveliest marzipan remonce.
It tastes wonderful, and it is really easy to bake (see the video below the recipe, where I show how I make my cinnamon star bread – click here for the recipe). The dough is a pleasure to work with – and the bread tastes of Christmas and cosy moments together. But it can of course be served at other times of the year too.
Store your star bread at room temperature in an airtight bag, or on a chopping board covered with cling film.
Marzipan star bread – Christmas star bread with marzipan remonce
Recipe for star bread with marzipan remonce.
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Ingredients
Star bread – dough
- 200 ml lukewarm milk
- 25 g fresh yeast
- 1 egg
- 3 tbsp caster sugar
- 400 g plain flour
- 1 tsp ground cardamom
- 1 tsp salt
- 75 g butter, at room temperature
Marzipan remonce
- 150 g marzipan, grated
- 100 g butter, at room temperature
- 100 g caster sugar
- 50 g almonds, finely chopped
Toppings
- 1 Beaten egg, for brushing
- Chopped almonds
- Pearl sugar (nib sugar)
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Method
- Dissolve the yeast in the lukewarm milk, then add the egg and sugar.
- Mix the plain flour, cardamom and salt, and add it a little at a time until all the flour has been used and worked into the dough.
- Add the butter in small cubes and knead the dough thoroughly, ideally in a stand mixer, until it comes away from the sides of the bowl. This takes about 5-8 minutes at a fairly high speed.Grease your hands with a little oil or dampen them with a little water, shape the dough into a ball and return it to the bowl. Cover with cling film and a tea towel, and leave the dough to rise in a warm place for about an hour.
- Meanwhile, mix the ingredients for the remonce and set it aside on the worktop.
- Divide the dough into 4 equal pieces and shape them into balls. Gently flatten each ball and roll them out on a lightly floured surface into circles about 30 cm in diameter.
- Spread 3 of the circles with marzipan remonce.If the remonce is difficult to spread, it helps to warm a spoon in a little boiling water and spread the remonce with the back of the spoon.
- Stack the 3 spread circles on top of each other on a sheet of baking parchment, remonce side up, and finish with the circle without marzipan remonce.
- Place a plate about 27-28 cm in diameter on top and trim away the excess dough so you have a neat round circle.The dough trimmings can be made into 2-3 small twists.
- Place a glass about 6-7 cm in diameter in the centre of the circle, and cut the dough into 16 equal strips – from the glass outwards.The easiest way is to first cut the dough into 4 equal pieces, then cut each of these in 2, and then cut each of those in 2 again. Then remove the glass.
- Now lift 2 "strips", one in each hand, and twist them 3 times – away from each other. Press the ends firmly together, pinching them from top to bottom so they seal tightly at the tip. Continue until you have worked all the way round and the bread looks like a star.See the video above the recipe if you need to.
- Leave the star bread to prove for about 30 minutes under a damp tea towel.
- Brush the star bread with the beaten egg, sprinkle with chopped almonds and pearl sugar, and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-18 minutes.
- Let it cool slightly before serving, or serve it cold.
Nutrition
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Dejlig opskrift. Nu en del af juleserveringen ….
Hejsa
Hvor er det dejligt at høre – tusind tak for din besked 🙂
Warm wishes, Dianna
Kan den mon koldhæves? Og i så fald for eller efter man lægger den sammen?
Hej Charlotte
Det kan du sagtens – brug da kun 12 gram gær cirka. Lad gerne dejen hæve 1/2 time på køkkenbordet inden den komme spå køl, og tag dejen ud af køleskabet i god tid, inden stjernen rulles ud:)
Warm wishes, Dianna