How to make
This is a very impressive and delicious brioche bread in the shape and appearance of a Christmas star bread.
Dissolve the yeast in the slightly warmed milk with a spoonful of sugar and a little flour. Mix into a mixture and let it activate for 10 minutes or until it activates.
Sift the flour into a large bowl and make a well in the middle, into which pour 5 eggs lightly beaten with sugar, melted butter and activated milk with yeast.
Add the vanilla, rum and very finely grated citrus peel (no white parts of the peel).
Knead a smooth and soft dough, preferably using a food processor or mixer with dough attachments.
If necessary, sprinkle flour or add a little more melted butter.
Let the dough rise for about an hour and a half in the greased bowl and covered with cling film.
After it has risen well and large bubbles have formed in it, transfer it to an greased surface and with greased hands, separate it into 4 equal parts.
Roll out each of them into a circle with a diameter of about 30 cm, spread generously with milk or melted butter and then with 3 spoons of blueberry jam. Lay the crusts one on top of the other, not smearing the last one with anything.
Place a cup in the center of the circle and cut it into 14 or 16 strips from the edge of the cup to the edge of the circle.
Twist two strips of dough in opposite directions. Gather their ends to make them like rays. This way you get the gorgeous star shape.
Leave it to rise again in the baking pan in which you will bake (covered with baking paper).
When it rises nicely, bake in an oven heated to 170-175°C for about 45 minutes.
If it darkens a lot on top, put a sheet of aluminum foil at the end.
Spread the finished festive bread with apricot jam or honey, diluted with a little water or anise liqueur.
When slightly absorbed, sprinkle powdered sugar on the sweet bread to make the star look like it's covered in snow.
Serve on the Christmas table and enjoy!
