Yeast dough stars


Total time: 3hr 10m
Preparation Time: 45m

Servings
For 32 piece


Nutritional Information

Contains 182 Kcal, 4g Protein, 28g Carbohydrates, 6g Fat


Ingredients

  • Yeast dough
  • 700 g zopf flour
  • 6 tbsp sugar
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g butter, soft
  • 3 dl full-cream milk
  • 2 eggs
  • Stars
  • 120 g chocolate spread
  • 120 g raspberry jam
  • 1 organic lemon, use grated zest only
  • 1 eggs, beaten
  • Bake
  • a little icing sugar

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Instructions

  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size, halve the dough.
  • Stars

    Quarter one half of the dough, place the pieces of dough on a lightly floured surface, flatten then roll out to circles (approx. 25 cm diameter), place a circle of dough on a baking tray lined with baking paper. Spread 1/3 of the chocolate spread over the top, leaving a border of approx. 2 cm. Lay the 2nd circle of dough on top and cover with another 1/3 of the chocolate spread. Repeat this step once more. Lay the last circle of dough on top and press the edge down firmly. Combine the jam with the lemon zest. Repeat with the second half of the dough, using jam in place of chocolate spread. Place a glass (approx. 8 cm diameter) in the centre of each piece of dough. Cut each section of dough into approx. 16 strips, up to the edge of the glass. Take two strands of dough that are next to each other and twist them twice 360 degrees in opposite directions, then fold the ends into a heart shape. Brush the yeast dough stars with a little egg.
  • Bake

    Each tray for approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and allow to cool. Dust with icing sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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