This SHOWSTOPPING Gluten Free Star Bread is everything you'd want in a Christmas bread and more. It's beautiful, yes, but more importantly it tastes phenomenal!! And the texture. I can't even. It's stuffed with almond cream AND raspberry jam, and it's the perfect bread to serve on Christmas morning 🎄
¼tsporange flower water or orange extract (optional)
¼tsp almond extract
Make the dough according to the recipe instructions through step 2.
Before removing dough from fridge, make the almond filling. Process the butter, almond paste, flour, egg, and extracts in a food processor until smooth. Set aside.
Remove dough from fridge and knead until smooth on well-floured surface. Divide dough into four equal-sized pieces. Roll each out into about an 8-9-inch round.
Begin by placing one round on a parchment-lined baking sheet. Spread with ⅓ of the almond filling, followed by ⅓ of the raspberry jam. Add another round of dough on top and continue with another third of the almond filling and raspberry jam. Place the third round of dough on top and finish spreading the final third of both almond filling and raspberry jam. Top with the final (fourth) round of dough.
Place a small (2-inch in diameter) biscuit cutter or glass in the middle of the dough to use as a guide. Using a sharp knife or bench scraper, cut from the outside of the glass or biscuit cutter to the outer edge of the round. The best way to do this is make two cuts across from each other, then another two across from each other, and so on until you've made 16 cuts (kind of like cutting a pie).
Twist two pairs of cuts away from each other and then pinch them together at the most outer edge of the round to make a star point. You will end up with 8 star points.
After all the twists and points have been done, remove the biscuit cutter or glass and cover the star bread with plastic wrap. Place in a warm, draft-free area to rise for only 30 minutes.
Preheat the oven to 350° F. Whisk together egg and water for the egg wash. Remove the plastic wrap and brush the bread with the egg wash. Bake for about 25 minutes, or until golden brown and puffed.
Allow to cool slightly before serving.
*To make in advance before baking, put star bread completely together prior to the point of allowing it to rise. Cover it with plastic wrap and place it in the fridge until you're ready to bake it. This can be done up to 3 days in advance. When ready to bake, remove from refrigerator and allow to rise a little longer than 30 minutes before baking as instructed.**To make in advance after baking, bake and allow to cool completely. Wrap in foil and keep at room temperature for up to two days. When ready to serve, place in a preheated 350-degree oven, still wrapped in foil, for 15 minutes.***Wrap leftover bread in foil. To reheat, keep wrapped in foil and place in 350 degree F oven for about 15 minutes. Serve warm. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.