Fluffy brioche dough is layered with spicy tomato pesto and parmesan, then twisted into an easy but beautiful star bread which is perfect for tearing and sharing.
Happy middle of December! There are officially less than two weeks left until Christmas, and my apartment is jammed with all kinds of festive baking situations that I will be sharing with you over the next week or so!
I am super excited to share this one with you - a super festive holiday (or any time) star bread, stuffed with Spicy Tomato Pesto and Parmesan Cheese. I first tried to make star bread back in 2015 (there is Instagram evidence to prove it) and have been meaning to try it ever since. I made this yesterday and took it to a holiday party, and it disappeared incredibly quickly.
The concept of this bread is super simple - you roll out four circles of dough, and stack them on top of each other, layering some filling in between. You then place something round in the middle and cut the dough circle into 16 pieces, which you twist together to make a star shape. It is really easy to make, and it looks so, so beautiful.
I used my favourite, go-to brioche dough for this, which I made the night before, and kept it even more simple by filling the star bread with Spicy Tomato Pesto from Filippo Berio. They have four amazing pestos (Classic Basil, Tomato and Ricotta, Sundried Tomato and the Spicy Tomato), which all would have worked so well in this bread, but I wanted a tiny bit of heat and so the Spicy Tomato was a perfect pick! I added a little bit of freshly grated parmesan because cheese, but the Spicy Tomato Pesto’s flavour carried so perfectly through the bread, and I finished the bread off with a little pretzel salt for a salty crunchy finish. Using a high quality jarred pesto like this one takes some of the work out of this star bread, making it quick and easy to assemble. It bakes up into a tear and share style bread, so is perfect for a party or holiday gathering - you can just plonk the whole thing down on the table and let people go for it!
A few wee tips:
I did my first proof overnight which helped a lot when it came to rolling out the dough - having it slightly chilled makes it a lot easier to work with.
I find it easiest to roll out all the pieces of dough in one go and then assemble together, but if you like you can roll them one at a time as you assemble.
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.