Blueberry cream cheese star bread

Name: Blueberry cream cheese star bread
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 180ml (¾ cup) warm whole milk, between 110ºF-115ºF; 2¼ (¼ oz packet) teaspoons active dry or instant yeast; 50g (¼ cup) granulated sugar; 1 egg plus 1 egg yolk, at room temperature; 56g (¼ cup) unsalted butter, melted; 375g (3 cups) all-purpose flour, plus more for dusting; ¾ teaspoon kosher salt; 1½ tablespoons block cream cheese, softened to room temperature; 85g (4½ tablespoons) blueberry jam; powdered sugar for dusting, optional; egg wash, for brushing (1 large egg + 1 tablespoon water)

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This blueberry cream cheese star bread is so much easier to make than it looks and is always a showstopper. It is also famously known as the Christmas bread and is so soft and fluffy. The dough comes together in minutes and does not require a mixer if you don’t have one. Since baking it is a long process, I recommend dividing it into two days. You can bake it as a thanksgiving dessert or early in the morning on Christmas. No matter when you decide to bake it, I promise it’s going to leave you and your friends & family drooling over them!

Ingredients you’ll need:

Warm Milk: You will need warm whole (full-fat) milk. Warm temperatures are also required to activate the yeast. Temperatures required are between 110ºF to 115ºF ideally. Anything hotter than this can kill your yeast. You will need 3/4th cup (180ml) warm milk to make this recipe.
Yeast: Once the yeast is added, you should wait for it to be activated before proceeding. In case of instant yeast, it will activate immediately and you will have a foamy & bubbly mixture. However if using active dry yeast, you will need to let the mixture rest for around 15-20 minutes before the yeast is active.
Granulated Sugar: A small amount of sugar is added to the dough. This not only helps to add sweetness but also acts as food for the yeast which helps to activate it and become foamy & bubbly.
Egg and Egg Yolk: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your dough and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
Unsalted Butter: You will need a total of half cup melted butter to make the dough. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
Cream cheese: Having your cream cheese at room temperature helps to spread it smoothly on top of the star bread. I recommend using block cream cheese to make this bread.
Blueberry Jam: Since this is the main flavouring agent in this bread, I recommend using a high quality pure blueberry jam to make this recipe.

Baked and cut Blueberry jam cream cheese star bread slices on plates dusted with powdered sugar

Baked Blueberry jam cream cheese star bread slice on a plate dusted with powdered sugar

FAQ

Which yeast should I use?

You can use either active dry or instant yeast (also known as quick-rise yeast) to make this star bread. If you’re using instant yeast, it should get activated almost instantly once you add it in. However, if you’re using active dry yeast, you need to let it rest for 15-20 minutes before the yeast is activated.

How to know if your yeast has been activated?

Once your yeast is activated it will become foamy and you will notice some bubbles forming on the surface of your mixture. This process might take 15-20 minutes if you’re using active-dry yeast. You should observe it almost immediately in the case of instant or quick-rise yeast.

The two rising steps to make this Christmas star bread:

The first rise is known as bulk fermentation and the second one is known as proofing. Bulk fermenting is the process of allowing the dough to double in size in a large bowl while proofing is allowing the shaped dough to become puffy just before baking. At a minimum, both steps require an hour to two in a warm place.

How can I make this bread overnight?

You can do any one of the rising steps overnight by letting the dough chill in the refrigerator for 8-16 hours. Keeping your dough in the refrigerator slows down the rise, however exceeding 16 hours of proofing time will cause it to be over proofed. There is no time limit to bulk ferment your dough however I don’t recommend exceeding 24 hours. I don’t recommend proofing for more than 16 hours in the refrigerator. The next morning, remove the bread from the refrigerator and allow it to rise on the counter for 1-2 hours before baking. If bulk fermenting or proofing for longer durations or overnight, I recommend doing it in the refrigerator and make sure to cover it with a plastic wrap so the dough doesn’t dry out.

How to knead dough by hand?

If you don’t have a stand mixer or a hand mixer fitted with dough attachments, you can knead the dough by hand. Firstly start with stirring your mixture with a spatula until it is crumbly in texture and has started to come together. At this point, flour your work surface and hands. Transfer the dough on the surface. Start by bringing all the bits of the dough together until they stick and you form a ball. If it’s too sticky, now is the time to add in 1-2 tablespoons of flour more. Once your dough has come together, set a timer of 10 minutes and start kneading. To knead, lift a part of the dough and bring it to the center. Then press your palm on the center and push it outwards. Start slow till you gain some momentum. Continue this for around 10 minutes.

How to know if your dough is kneaded properly?

To check if your dough is kneaded properly, poke a finger in your dough. If the dent formed springs right out then your dough is done and you can proceed with bulk fermentation.

How to freeze Christmas star bread?

To freeze before baking: the dough should be frozen after the first rise (once it is shaped up with the filling). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake star bread as directed.
To freeze after baking: allow the star bread to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure it is well wrapped or covered in an airtight container or you can choose to freeze individual slices. When ready to eat, either defrost the entire bread at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or just warm up a slice of in the microwave for 20-30 seconds (once defrosted).

Pro tip: If freezing this star bread, be sure to add a date so you don’t forget! You can freeze it upto 3 months.

Recipe Substitutions:

There are a few things you can substitute in this blueberry bread recipe:
Milk: If you’re in a pinch, you can replace this with equal quantities of buttermilk.
All-purpose flour: Swap this out with equal quantities of bread flour to give your roll a more crisp exterior.
Rolling Pin: You can use a wine bottle alternatively to roll out the dough for this recipe.

Ingredients to make yeast dough for star bread

dry Ingredients to make yeast dough for star bread

dry and wet Ingredients to make yeast dough for star bread

yeast dough for star bread bulk fermenting in a bowl

yeast dough for star bread bulk fermented in a bowl

yeast dough for star bread on a parchment paper

yeast dough for star bread on a parchment paper into 4 equal portions

yeast dough for star bread on a parchment paper rolled out into a circle

yeast dough for star bread on a parchment paper rolled out into a circle and layered with blueberry jam

yeast dough for star bread on a parchment paper rolled out into a circle and layered

yeast dough for star bread on a parchment paper rolled out into a circle and cut into 8 parts

yeast dough for star bread on a parchment paper rolled out into a circle and cut into 16 parts

yeast dough for star bread on a parchment paper rolled out into a circle and shaped like a star

Baked Blueberry jam cream cheese star bread on a parchment paper

Baked Blueberry jam cream cheese star bread on a parchment paper dusted with powdered sugar

Troubleshooting yeast dough for star bread:

My yeast is not getting activated: If your yeast is not getting activated it maybe because either it is too old or your milk is not at the right temperature. Once opened, yeast packets last in the refrigerator for upto 4 months or in the freezer for upto 6 months. If your yeast is too old or your milk is too hot it will cause your yeast to die. I recommend starting over with a fresh packet of yeast if this happens. If your milk is too cold, your yeast will still not get activated properly. Ideal temperature for yeast activation is between 105ºF-115ºF. Anything more than 120ºF starts killing your yeast.
I forgot to add eggs in my dough: If you remembered to add eggs to the dough while it is bulk fermenting or after completely fermented, you’re definitely in luck. You can add in the eggs at any point before rolling the dough out. Allow it to ferment for 1-2 hours until doubled after adding in the eggs. After shaping the star there is not much scope of adding in the eggs, you can still bake the roll if you want. It will definitely be a lot tougher.
My dough did not double during fermentation: This is possible if either your yeast was not properly activated or if you did not knead your dough properly. Your yeast should be bubbly and foamy and your dough should bounce back when you poke a finger in it. Over kneading your dough can also cause the gluten strands to break and not rise properly.
My star bread did not puff during proofing: A major reason of this happening is because you did not ferment or proof the dough in the correct environment. The ideal temperature to proof the dough is 85ºF – 95ºF with 70 – 75% humidity.
My bread is already puffed before proofing: If your bread is already puffed up and tightly fitting your pan, then I suggest you immediately put it in the oven. If you still proof it at this point, it will be over proofed.
My blueberry bread came out to be dry: Adding too much flour or over baking your star bread can cause it to turn out dry and tough. Oven temperatures also play an important role here. A high oven temperature can dry out the bread if baked to the recommended time. A low oven temperature will require an increased baked time, which can also dry out the bread. I highly recommend using an oven thermometer here.

Tips to make the most beautiful star bread:

This bread is extremely delicious and very straightforward to make. However, if you want it to turn out absolutely perfect, here are some tips that you should keep in mind!

Do not overheat your milk: You want to measure your milk in a heatproof bowl and put it in the microwave for 30-45 seconds. The milk should be warm to touch but not too warm. The ideal temperature for the milk is between 110ºF – 115ºF. I highly recommend using a thermometer here. Anything hotter than this can kill your yeast, resulting in it not being activated.
Be careful while adding in flour: Too much flour and this beautiful star bread will be dry and tough. Not enough flour and the dough won’t have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the texture of the dough after each addition.
Use room temperature eggs: Using cold eggs can affect the yeast in this star bread recipe can cause the melted butter to coagulate in the mixture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
Set a timer to knead your dough: I highly recommend setting a timer to knead the dough for this star bread recipe. To allow the dough to strongly develop gluten and form a smooth round ball, you must continuously knead it for a minimum 10 minutes.
Be sure to flour your work surface and rolling pin: It is very important to have a lightly floured surface and rolling pin before rolling out the dough as it might stick to them and tear otherwise. If you’re kneading the dough with your hands, I recommend you flour them as well.
Chill before shaping. I highly recommend not skipping this step. It is optional but makes it so much easier to work with the dough and shape a perfect star. Once you have four layers of dough ready, filled with blueberry and cream cheese, don’t rush into shaping the star directly. Before you star cutting the dough and twisting strands to shape the star, chill your layers in the refrigerator for at least 15 minutes to allow the jam to set to avoid it from flowing out as you shape it.
Do not over-proof your dough: Over proofing the dough causes the air bubbles to escape and will therefore not allow your bread to rise any further while baking. Never exceed 16 hours while proofing the dough overnight in the refrigerator and 45 minutes while proofing in warm temperature conditions.
Do not over bake: You want to bake this bread for 20-25 minutes or until evenly browned. You want to under bake it a little so it stays soft in the middle. Check around the 15 minute mark, if your bread is browning too much on the top, loosely cover tit with aluminium foil.

Baked Blueberry jam cream cheese star bread on a parchment paper dusted with powdered sugar with one slice cut

Baked Blueberry jam cream cheese star bread slices on plates dusted with powdered sugar

HOW TO GET THE BEST RESULTS FROM THIS RECIPE?

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.

I hope you’ll enjoy this beautiful Star bread recipe this Christmas and don’t forget to bookmark this recipe for the holidays. These pretty & delicious roll would make the perfect delight for your breakfast or Sunday family brunch!

Happy Christmas Baking!