Festive Star-Shaped Holiday Bread

1. 1

   For the dough, mix the yeast, warm water, and warm milk in the bowl of a stand mixer, and let it rest for 15 minutes.

2. 2

   Add the sugar, egg, butter, cardamom, flour, and salt, and knead with the dough hook until the dough is smooth, very soft, and elastic, about 5 minutes. If the dough still seems too wet and sticky after a few minutes of kneading, add a little more flour, about 1 tablespoon at a time, as needed.

3. 3

   Scrape down the sides of the bowl, and with damp hands shape the dough into a smooth ball. Cover and let it rise in a warm place until doubled in size, about 2 hours.

4. 4

   Meanwhile, for the cinnamon sugar, whisk the cinnamon and sugar together in a small bowl. For the egg wash, whisk the egg and melted butter together in a separate small bowl.

5. 5

   Turn the dough out onto a lightly floured surface, pat it into a circle, and divide it into 4 equal pieces. For exact portions, use a digital scale to weigh and adjust each piece.

6. 6

   Shape 1 portion of the dough into a ball, and using just enough flour to prevent sticking, roll it out into about an 11-inch circle. Transfer it onto a piece of parchment paper, and use your hands to pull and stretch it into a uniform circle.

7. 7

   Brush generously with egg wash nearly to the edge of the circle, then sprinkle over a rounded tablespoon of cinnamon sugar. Scatter 1/3 of the cranberries, raisins, almonds, and pistachios over the dough, reaching nearly to the edge.

8. 8

   Roll the second portion of dough into another 11-inch circle, and lightly press it onto the first layer of filling. Repeat layering the remaining dough and filling for 3 total layers of filling, then top with the 4th dough circle.

9. 9

   Use a 3-inch pastry cutter or a glass to mark a circle at the center of the top piece of dough. With a knife or bench scraper, cut down through all layers from the outside edge of the marked circle to the outer edge of the stack; first divide the dough into 4 equal sections, then divide each section into 4 equal sections, for 16 total sections.

10. 10

    For each arm of the star, lift the ends of 2 sections with your fingers and twist them at least twice away from each other, then pinch the two ends together, pressing them into a point and making sure the dough is well sealed.

11. 11

    Repeat this for the remaining 7 sets of cut dough strips. Carefully slide the parchment onto a baking sheet or pizza pan, and trim off any excess parchment paper.

12. 12

    Cover the bread with a towel and let it proof in a warm place until the dough puffs slightly, about 45 minutes.

13. 13

    Preheat the oven to 400 degrees F (200 degrees C). Brush the entire surface of the bread with egg wash.

14. 14

    Bake in the preheated oven until browned, 20 to 25 minutes. Transfer to a cooling rack to cool completely. Dust with powdered sugar just before serving.

• Calories 316.91 kcal — Moderate 16%
• Protein 7.98 g — Moderate 16%
• Carbohydrate 44.97 g 16%
• Total Fat 11.36 g — Moderate 15%
• Saturated Fat 4.85 g ▲ High 24%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 45.54 mg — Moderate 15%
• Sodium 51.15 mg ⌄ Low Source 2%
• Dietary Fiber 3.08 g — Moderate 11%
• Total Sugars 11.14 g --
• Added Sugars 0.31 g ⌄ Low Source 1%
• Calcium 41.0 mg ⌄ Low Source 3%
• Iron 2.56 mg — Moderate 14%
• Potassium 122.88 mg ⌄ Low Source 3%
• Vitamin A 7.92 mcg ⌄ Low Source 1%
• Vitamin C 0.47 mg ⌄ Low Source 1%
• Vitamin D 0.3 mcg ⌄ Low Source 2%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten