Sourdough Discard Star Bread

Pour milk into bowl of stand mixer, along with 1/4 cup sugar and yeast. Whisk and let sit about 5 minutes until foaming.

Whisk in sourdough discard and egg.

Add flour, 4 tablespoons butter, and salt to mixer.

Using dough hook, mix on low to medium until it begins to come together, then increase to medium-high until you have a soft but not overly sticky dough; it should pull away from the sides.

If very sticky, add a tablespoon or two of flour.

Remove dough hook, cover bowl, and allow to rise in a warm place about 1 hour until doubled.

Mix together soft butter, brown sugar, cinnamon, and flour or cornstarch if using until creamy.

If butter is not soft enough, warm briefly to loosen for spreading.

Set filling aside while you roll out the dough.

Once dough has risen, dump onto floured surface and divide into three equal balls.

Roll first ball to about 9-10 inches on parchment and spread with half the cinnamon sugar mixture.

Roll second ball to same size, place on top of first, and spread with remaining filling.

Roll last ball and place on top to form three layers with two layers of filling.

Place a small jar or ramekin (about 3 inches) in center and make 4 evenly spaced cuts from jar edge to outer edge, then cut those sections in half to make 8, then cut each of those in half to make 16 equal sections.

Take two pieces and twist them away from each other 4-5 times and pinch the edges together to form the star point; repeat for all pairs until the star is formed.

Cover and let rise about 1 hour until puffy. Preheat oven to 350 degrees F during last 30 minutes of rising.

Whisk one egg with a splash of water or cream and brush the risen dough with egg wash.

Bake in preheated oven 25-30 minutes.

Let cool slightly before dusting with powdered sugar.