Adorn your holiday dessert table with this easy-to-make Pastry Star, layered with Bonne Maman® Raspberry Preserves. No one will be able to resist it!
- 1 Package Instant yeast
- ¼ Cup Sugar, plus 1 Tbsp.
- ½ Cup Milk, warm
- 1 Tsp. Vanilla paste
- 3 ½ Cups All-purpose flour
- 1 Tsp. Salt
- 2 Large Eggs, whole
- ½ Cup Unsalted butter, melted and cooled
- 1 Jar Bonne Maman® Raspberry Preserves
- 1 Egg, lightly beaten
Preheat oven to 400°F
Pour milk in small pot and heat until lukewarm (110°F.)
Add 1 Tbsp. sugar, stir, then add yeast and let mixture sit for 8-10 minutes, until foamy.
In standard mixer w/dough hook attachment, combine flour, sugar, salt and stir until combined.
Add vanilla paste into yeast mixture and stir.
Add yeast mixture and eggs until dough comes together in a soft mass (about 5 min).
Add butter and beat until dough is smooth and elastic (about 5 min).
Continue mixing dough until smooth and stretchy (another 5 min).
Butter a bowl, add dough and roll around in bowl so all sides are buttered. Cover bowl with kitchen towel, place in warm area and let double in size (about 2 hours).
Gently punch down dough, re-cover bowl and refrigerate overnight for second prove.
Divide dough into four equal pieces. Shape each piece into a ball, then cover and let rest for 15 minutes.
On lightly floured work surface, roll one piece of dough into 10″ circle and place between sheets of parchment paper.
Lay one circle of dough on large baking sheet.
Spread ¼ jar of Bonne Maman® Raspberry Preserves over the dough. Top with a second circle of dough.
Spread another layer of preserves and repeat with a third piece. Finish with the final circle of dough.
Place a 10-inch plate over dough and cut off excess dough to make circle even.
Place a 2-inch cup or bowl in the center of the dough circle as a guide. Make 4 even cuts, from the cup to the edge. Cut each of the 4 segments in half to make 8, then again to make 16 strands.
Remove the cup. Using two hands, pick up two adjacent strips and twist them away from each other twice so the top side is facing up again. Repeat with remaining strips of dough so that you end up with eight pairs of strips.
Brush the star with thin coat of beaten egg and bake for 25 minutes, until lightly golden brown.
Remove bread from oven and let cool for 15 minutes.
Dust with powdered sugar and serve.