Cookie Butter Brioche Star recipe

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Ingredients

3 ⅓ cups bread flour
⅓ cup white sugar
2 teaspoons active dry yeast
1 pinch salt
¾ cup milk, warmed
2 eggs, separated
2 tablespoons unsalted butter, melted
1 teaspoon vegetable oil, or as needed
1 cup cookie butter (such as Biscoff®), divided

Nutrition Info

443.4 calories
carbohydrate: 61.3 g
cholesterol: 50.4 mg
fat: 17.2 g
fiber: 1.4 g
protein: 8.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 46 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.

  2. Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.

  3. Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.

  4. Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top, trace the rim with a sharp knife to cut dough into an 8-inch circle.

  5. Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.

  6. Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.

  7. Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.

  8. Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.

  9. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.

  10. Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Recipe Yield

8 servings

Recipe Note

Cookie butter is basically the best thing on this planet, and I am always looking for different ways to eat it. I like to use Biscoff® Cookie Butter. It has more of a caramel taste, where as other cookie butters have a more ginger taste.

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