• maryse

Taco Star Bread

Updated: Apr 27, 2019

This taco star bread might be the best thing I’ve ever eaten when served with guacamole and fresh Pico de Gallo. Honestly, it was just crazy delicious.

I wanted to make another star bread because I had some requests for a video of how this beast is assembled, but I wanted to change up the filling since I just made the bacon, herb, and cheese star bread last week. Full disclosure though, this delicious accident was just a result of having pork carnitas leftover in the fridge from taco night. You could basically fill this bread with whatever you want and follow the same method. 

While assembling the layers of your star bread, you may find that your dough starts to puff up like there's an air bubble trapped in it - this is because the dough continues to rise slowly. If this happens, you can just poke it with a sharp knife to let the air out and carry on.


For the dough:

  • 3/4 cup + 3 tablespoons milk

  • 1 packet active dry yeast

  • 1/4 tsp sugar

  • 4 tbsp (1/2 stick) unsalted butter, softened

  • 271 g all-purpose flour

  • 1 tsp sea salt

For the filling:

  • 4 tbsp (1/2 stick) unsalted butter, softened

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 cup chopped fresh cilantro

  • 1 egg, beaten

  • 1/2 cup finely shredded pork carnitas

  • 1/2 cup grated Texmex cheese mix

  • 1 tsp sea salt


  1. Put yeast and sugar into bowl of stand mixer and set aside.

  2. Heat milk in microwave for 30 seconds, stir, then check temperature and return to microwave for 15 second bursts as needed until milk reaches 38°C (100°F) - roughly body temperature. This took me 1:15 but may vary for you. Once milk has reached correct temperature, pour milk into yeast and sugar, stir, then let it sit undisturbed for 10 minutes.

  3. After 10 minutes, milk mixture should be frothy on top. Add remaining dough ingredients and mix until all ingredients combined. Using dough hook of stand mixer, set on low for 7-8 minutes until dough looks smooth and elastic (or kneed by hand for about 10 minutes).

  4. Pour a bit of olive oil (or other oil) into a large bowl and grease bottom and sides of bowl, then transfer dough to greased bowl. Cover with cling wrap and let sit for 1 hour.

  5. In a small bowl, mix butter, garlic powder and  onion powder, then mix in cilantro. Set aside.

  6. Line a large baking sheet with parchment paper.

  7. Once the dough has finished proofing for 1 hour, punch the air out of it. Lightly grease your counter and then divide dough into 4 equal parts.

  8. Take one of the 4 pieces and use your fingers to gently press the dough out into a large circle, then use your hands or a rolling pin to transfer the dough to your prepared baking sheet (if using the rolling pin, gently roll the dough onto it and then unroll it onto the baking sheet).

  9. Using a pastry brush, apply beaten egg to dough, leaving a 2 inch border where no egg is applied.

  10. Take 1/3 of the herb + butter mixture and use your fingers to gently spread it over the area where you applied the egg. Sprinkle 1/3 of the carnitas over this area, and then 1/3 of the cheese.

  11. Repeat steps 9-11 with remaining dough and filling, with the 4th piece of dough acting as the top of your bread so there will not be any filling on it.

  12. Place a 2 inch wide circular cookie cutter in the middle of your bread (but don’t push down on it) as a guide to keep the center intact. Start by cutting the bread into 4, then cut each of those in half which will give you 8, then in half once more to get to 16 pieces with all of them still connected at the center.

  13. In pairs of two, you’re going to twist the pieces away from each other and then connect them at the ends and tuck the end under slightly. I found this easiest to do using one hand to gently lift up one piece and then use both hands to twist it a few times, then use both hands to pick up the second piece of the pair and twist in the opposite direction.

  14. Once all strands have been twisted and connected into pairs, let the bread rest for 15 minutes.

  15. Meanwhile, preheat oven to 400°F.

  16. Apply egg wash over the whole bread, then sprinkle all over with sea salt.

  17. Bake for 15-17 minutes until golden, then transfer to a cooling rack.

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!

Want to see more of what I'm baking? Check me out on Instagram!

#snack #dinner #sidedish #appetizer #savoury #bread

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