The Christmas Star Cake is one of those desserts you can’t say no to, at least personally I adore leavened desserts, then there’s Nutella, and for those with a sweet tooth, it’s certainly the right dessert.
A dessert very suitable for the Christmas period, but beyond the design on the cake that brings us back to Christmas, we can prepare it throughout the year.
Sure, a bit long to make, but let’s say it seems more so only when seeing photos and explanations, but in a total of 4 hours, to exaggerate, we bake it too.
A very old recipe that I wanted to redo to change the photo and I must say that in the old one perhaps the central star was seen better, but the external twists were too large, whereas this way it’s more practical and satisfies more people.
I hope I am clear enough in explaining how to achieve the final result.
Follow the photos for more help in making it and enjoy every bit!
If you happen to make this or other recipes from my blog, feel free to send me your photos and I’ll post them on my fb page in your name.
About 261 Kcal for each twist
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 16 twists
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make the Christmas Star Cake
- 2 Eggs
- 10 g Fresh brewer's yeast
- 3/4 cup Warm milk
- 1/4 cup Butter (softened)
- 4 1/2 cups All-purpose flour
- 1/2 cup Sugar
- 7 oz Nutella®
- 1 1/2 tbsp Powdered sugar (optional)
- 1 Dish Christmas plate
Preparation of the Christmas Star Cake
Dissolve the yeast with the warm milk, then add all the ingredients a little at a time (except the Nutella) and mix to obtain a soft but not sticky dough.
You can make the dough by hand or with a stand mixer.
Let the dough rise for 2 hours in a warm place, until doubled.
After the time has passed, take the dough and work it on a work surface by creating a ball, then divide it into two parts (one slightly larger than the other).
Roll out a circle with the larger dough and place it on a baking sheet lined with parchment paper, 12-13 inches in diameter.
Then spread the softened Nutella over the dough disc.
…then roll out a second dough disc to cover the Nutella, so it must be smaller.
Place it over the Nutella, there will be little dough left over from the edges, wet the overlapping edge and close it to seal the cake.
Turn the cake over so that the base becomes the top.
…then with a glass, mark the center of the cake as in the photo, without cutting it.
From the marked circle, first make a cross and the cake will be cut into 4, then again for each cut section, cut in half until you obtain 16 sections.
Once the sections are obtained, if you see the dough too soft, put everything in the freezer for 5 minutes, it will be easier to complete the dessert.
Now twist each section so that the two adjacent sections twist inward towards each other.
After completing this operation, let it rise again for about 1 hour, it should just puff up again a little.
Bake in a preheated oven at 350°F for about 35 minutes, checking the cooking.
Remove from the oven and serve warm but not hot.
If you add powdered sugar before serving, the cake must be well cooled.
