1. ** Please refer to the Notes below for MAKE-AHEAD options **

Make the Dough

1. In a stand mixer with paddle attachment, mix room-temperature milk, eggs, sourdough discard, sugar and vanilla on low speed until combined.
   180 grams milk, room temperature, 2 large eggs, 100 grams sourdough discard, 100% hydration, room temperature, 50 grams sugar, 4 grams vanilla extract
2. Switch the paddle attachment to the dough hook To the bowl, add the flour, instant yeast and salt. Mix the dough on low speed until all the flour is combined.
   540 grams all-purpose flour, 7 grams instant yeast, 3 grams salt
3. Cut the butter in 10-12 slices. Increase the speed to medium and continue to knead the dough while adding one slice of butter at a time. Once the butter has been incorporated, add the next tab. Repeat until all of the butter has been added.
   113 grams unsalted butter, room temperature
4. Continue to knead the dough until it is smooth, elastic, and pulls away from the side of the bowl, about 5-6 minutes.

   If the dough is still very sticky, you may need to add a touch more flour. I would suggest adding 15 grams (1 T) at a time and knead for a little bit until the dough is no longer sticky and instead is smooth and tacky to the touch.
5. Place the dough in a straight-edge bowl and cover. Store in a warm environment and allow the dough to double in size.

   In my 70 degree kitchen, it took about 60-90 minutes. Rise times depend greatly on the temperature of your kitchen and ingredients. The warmer your kitchen, the faster the dough will rise. The cooler, the opposite is true.

Assembly

1. Once the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Divide the dough into 4 equal pieces, about 270g each.
2. With a floured rolling pin, roll each dough ball out to a thin 10-inch circle. If the dough is resisting, allow it to rest for 10 minutes before trying again.

   I like to place a 10-inch bowl on top and cut away the edge of the dough with a pizza cutter for a perfect circle shape.
3. Line a rimmed baking sheet with a piece of parchment paper. Place the bottom layer of dough on the prepared baking pan.
4. In a small bowl, add the sugar and cinnamon and mix until combined. Set aside.
   100 grams sugar, 4 grams cinnamon
5. Spread 14 grams (1 Tablespoon) of very soft butter on top of the dough, then sprinkle a ⅓ of the cinnamon sugar mixture. For best results, leave 1/2 inch of the dough exposed along the edges.
   42 grams unsalted butter, room temperature
6. Continue to top with the other layers of dough and fillings.

   The top layer does not have filling on it, so only top 3 of the 4 shaped circles.
7. Place a small 3-inch bowl in the center of the dough. This will be the center of the dough. With a sharp knife or bench scraper, cut 4 evenly spaced cuts around the circle. Continue to divide and cut each section until you have 16 equal strips.
8. Grab 2 pieces of the dough. Twist them away from each other two times, then crimp the edges of the dough together. Continue until 8 star points are formed.
9. Cover the dough with a plastic cover or plastic wrap and allow it to rise until puffy.

   In my 70 degree kitchen this took about 30-45 minutes.

Bake

1. Once the star has grown and puffed up, preheat the oven to 350 degrees F. Prepare the egg wash by whisking together one egg and a splash of milk.
   Egg wash: 1 egg + splash of milk
2. Just before baking, lightly brush the top of the dough with the egg wash for a beautiful golden finish.
3. Bake the Sourdough Star Bread for 25-30 minutes or until golden brown and the internal temperature is 190-200 degrees F. Remove from the oven and cool slightly on a wire rack.
4. Dust with confectioner’s sugar and enjoy it warm!