Introduction

This Spring Greens Star Bread is a beautiful and flavorful centerpiece perfect for sharing. Filled with fresh herbs, greens, and creamy cheeses, it combines a soft, buttery dough with savory, garlicky goodness. It’s as delightful to look at as it is to eat.

A round herb bread shaped like a flower with a total of 12 twisted petals surrounding a smooth center. Each petal has two twisted layers of golden brown dough filled with bright green herbs, creating a striped pattern. The bread's surface is shiny, showing an egg wash glaze with small bits of herbs sprinkled on top. It rests on a wooden round board with soft pastel flowers in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup warm water
1 tsp traditional active dry yeast
½ cup warm milk
2 tbsp sugar, plus a pinch
2 eggs, divided
4 tbsp butter, divided
2 ½ cups + 2 tbsp all-purpose flour, plus extra
1 tsp kosher salt, divided
2 cups baby arugula, loosely packed
1 cup fresh basil leaves, loosely packed
3 minced garlic cloves, divided
¼ tsp pepper
Zest of 1 lemon
150 g boursin cheese
½ cup finely grated parmesan cheese
2 tbsp chopped fresh parsley

Instructions

Step 1: Heat the water to between 105°F and 115°F. Add a pinch of sugar and the yeast. Stir briefly and set aside for about 5 minutes until bubbly and risen.
Step 2: In a stand mixer bowl fitted with a dough hook, combine warm milk, sugar, 1 beaten egg, 1 tbsp melted butter, and the activated yeast mixture. Stir to combine.
Step 3: Add the flour and ½ tsp kosher salt. Mix on low with the dough hook, scraping sides occasionally, until dough starts to form. Add extra flour by tablespoons if too sticky.
Step 4: Continue mixing on low speed for about 5 minutes until dough is soft and stretchy. Remove dough and knead lightly on a floured surface into a smooth ball.
Step 5: Place dough in a greased bowl, rub a little oil on top, cover with cling film or towel, and leave to rise in a warm place for 1 to 1 ½ hours until doubled in size.
Step 6: In a food processor, combine arugula, basil, half the garlic, lemon zest, remaining ½ tsp salt, and pepper. Pulse until finely chopped. Add boursin cheese and pulse until smooth. Chill until use.
Step 7: After dough has risen, punch it down and transfer to a floured surface. Divide into three balls. Roll each into a 10-inch circle, resting dough as needed to relax.
Step 8: Place one dough circle on parchment paper and spread half the filling evenly. Sprinkle half the parmesan cheese. Top with another dough circle and repeat filling and cheese. Finish with the last dough circle on top.
Step 9: Use a glass or cutter to mark a 3-inch circle in the center. Cut dough into sixteen strips, starting by cutting into quarters, then each quarter into four strips, stopping at the marked center.
Step 10: To shape the star, pick two strips, twist them away from each other twice, then pinch the ends together to form a point. Repeat until you have eight twisted points.
Step 11: Transfer the parchment with the shaped dough onto a baking sheet. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Step 12: Preheat oven to 350°F. Beat the remaining egg with a splash of water for egg wash and brush over each twist.
Step 13: Bake for 20 to 25 minutes until golden brown and hollow sounding when tapped underneath.
Step 14: While baking, melt remaining butter in a saucepan over medium heat. Add remaining garlic and sauté briefly until fragrant. Remove from heat and stir in parsley.
Step 15: Brush garlic butter evenly over warm bread once out of the oven. Serve warm and enjoy the fresh, garlicky flavors.

Tips & Variations

Use room temperature ingredients for better yeast activation and dough rise.
Swap boursin cheese with cream cheese or ricotta for a milder filling.
Try adding finely chopped sun-dried tomatoes or olives to the filling for extra flavor.
If dough is sticky, sprinkle flour gradually to avoid a dense bread.

Storage

Store leftover star bread in an airtight container at room temperature for up to 2 days. To refresh, warm it in a 300°F oven for about 10 minutes. For longer storage, freeze wrapped tightly for up to 1 month and thaw before reheating.

How to Serve

A circular bread wreath with multiple twisted segments arranged in a ring on a round brown wooden board. The bread has a golden-brown crust with visible green herb and garlic spread swirled within the soft white inner layers. One segment is pulled away slightly, showing the soft and fluffy texture inside with green herb filling. The background features pastel-colored flowers with pink, white, and peach tones resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh for the filling?

While dried herbs can be used, fresh herbs provide a brighter, more vibrant flavor. If substituting, reduce the amount since dried herbs are more concentrated, and add them to taste.

What can I do if my dough doesn’t rise?

Make sure your water is not too hot or too cold to activate the yeast properly. Also, confirm your yeast is fresh. If the dough doesn’t rise after resting in a warm spot, you may need to start over with new yeast.