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Want to take your pull apart bread to the next level? This festive star bread is guaranteed to make a very impressive centre piece on any party table! Not only does it look amazing and taste incredible, it’s also far easier to make than you might think.
Team it up with some bacon halloumi bites and pizza loaded potato skins and you have got yourself a PARTAAAYY! Want to know more? Check out my super helpful pull apart bread tips, FAQ’s and easy step by step picture recipe below…
It definitely catches your eye doesn’t it?! I am so in love with this bread! It reminds me a lot of strombli but, like a bread bowl baked brie with fig, looks a great deal more festive and pretty don’t you think? The thing I love the most about this pull apart bread is that it’s actually much more achievable than it appears. All it takes is a bit of layering and twisting. That’s it. Easy peasy!
Is pull apart bread easy to make?
Yes, it really is! I feel your skepticism I do, but you have to believe me. It even surprised me too! I actually doubted my own abilities when I started researching this recipe but was pleasantly surprised. And if you buy pre made pizza dough it’s even easier!
Can I change the fillings / flavour?
Absolutely! Everyone has different tastes and different ingredients in their cupboards/fridge to use up. Feel free to switch out the fresh herbs for different ones and the cheese for other types too. Just use the same quantities. Although do remember that parmesan has a strong flavour for a small amount, so bear this in mind if you substitute it.
Want to learn more on how to substitute ingredients? Baking for beginners is for you!
Is festive star bread expensive to make?
Not at all. I even used shop bought pizza dough and it still wasn’t very expensive. You could make your own dough and/or substitute the herbs and cheeses for ones you already have in your fridge to save a few more pennies if you wish.
Can I make pull apart bread in advance?
This is one I would personally make fresh on the day. Using fresh dough means that the yeast is always active – so when you’re not kneading or shaping it, it’s going to be busy rising. You could try filling and shaping it then storing in the fridge for a maximum of 2-3 hours, but I wouldn’t push that boundary much further than that or it may rise a little too much.
Can this recipe be made vegan or gluten free?
Yes and no. Most pizza dough is accidentally vegan anyway, plus you can substitute the butter for Flora Buttery and the cheeses for vegan cheese. Looking at the majority of gluten free pizza dough recipes out there – sadly, I think you’d probably struggle to make a gluten free version of this recipe. That being said – I’d love to be proven wrong! If you know of a great gluten free pizza dough recipe and are giving this a try, please let me know. I love learning how to cheat the system! On a more serious note – remember to always check the labels, particularly if you are making food for allergy sufferers.
Festive star pull apart bread recipe tips
- Don’t overfill your pull apart bread or things could easily get very messy!
- Brush with an egg wash for a shiny golden finish. Use milk or vegan butter for a vegan version.
- Use a good quality silicone baking mat to stop it from sticking and make it easily transferrable from one surface to another.
- Don’t slice with a sharp knife on a baking mat unless it’s a high quality silicone one – otherwise you will slice straight through it.
- Read through each step before you start, particularly the shaping instructions. You are less likely to make mistakes this way.
- Remember all ovens vary so keep a close eye on your pull apart bread during the last 10 minutes of cooking.
Other party food recipes you might like…
- Stromboli
- Bacon halloumi bites
- Pizza loaded potato skins
- Garlic & thyme baked camembert
- Pigs in blankets with a cheese dip
- Sticky teriyaki chipolata bites
Festive Star Pull Apart Bread – Step by Step Picture Recipe
Here is what you will need to serve 16.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 100g (1/2 Cup) Softened Butter
- 5 tbsp Fresh Parsley, finely chopped
- 5 tbsp Fresh Chives, finely chopped
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- 800g (28 oz) Pizza Dough *
- Flour, for dusting
- 40g (1/2 Cup) Parmesan Cheese, grated
- 50g (1/2 Cup) Mozzarella Cheese, grated
- Beaten Egg or Milk, to glaze
Essential Equipment
- Large Baking Tray
- Silicone Baking Mat or Baking Paper
- Small Bowl
- Rolling Pin
*you can use homemade or shop bought
Dough instructions
First, line a large baking tray with a silicone baking mat or baking paper and set to one side. Then mix the softened butter (100g | 1/2 Cup) , parsley (5 tbsp), chives (5 tbsp), garlic powder (2 tsp) and salt (1/2 tsp) together in a small bowl until smooth.
Next, on a lightly floured surface, you need to divide the pizza dough into 3 equal portions…
Now, using a rolling pin, roll each piece of dough out to a circle approx 11″ in diameter. Lightly dust with flour if you need to prevent sticking but try not to add too much or you may alter the consistency of the dough.
Place one of the 3 dough circles onto the lined baking tray…
Remember that beautiful herby garlic butter we made earlier? Spread half of it over the dough, making sure you leave a 2cm border around the edge. Then sprinkle over half the parmesan cheese (40g | 1/2 Cup – use 20g) and half the mozzarella (50g | 1/2 Cup – use 25g).
Carefully lift the second layer of dough and lay it over the top. Spread over the remaining herby garlic butter then sprinkle with the last of the parmesan and mozzarella.
Now carefully lift over the final piece of dough and drape over the top. If it’s slightly misshaped, you can gently pull the dough so each layer sits neatly over the top in a nice circular shape.
Shaping instructions
At this point, I found it easiest to lift the bread off the tray. I felt it was easier to cut and shape this way.
Take a small glass (or other small circular object) and place it right in the centre of the bread. Then cut 16 equal slices around the glass. I found it easiest to cut into quarters first, then continue halving each section until there were 16 pieces.
Now, take two slices of dough and twist them away from each other twice to create a beautiful twist…
Repeat for the remaining slices until all of them have been twisted.
Now take a pair of twists and press the ends together firmly. And I do mean firmly! Make sure they’re really well sealed or they make come apart during baking.
Repeat for the remaining pairs. Your bread should now looks a little something like this…
Lift the pull apart bread back onto the baking tray and brush either with beaten egg or a little milk.
Baking instructions
Preheat your oven to 200°C/Fan 190°C. While it’s doing that, allow your star bread to sit on the side and proof. When the oven is preheated, bake your pull apart bread for 20 minutes.
At that time, remove and baste all over with the melted butter that’s on the tray. Return to the oven for a further 5-10 minutes until golden and cooked through.
Finally, allow the bread to cool for a few minutes on the tray before transferring to a serving plate and placing in the centre of your party table! If you want to make it look SUPER sexy, brush all over with a little melted butter.
Have you made this recipe? I want to know!
Will you be making this stunning festive star pull apart bread? I’d love to know if you are! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.
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Festive Star Pull Apart Bread - Printable Recipe
This stunning festive star pull apart bread will make a showstopping centre piece at any party! It's also deceptively easy to make... An absolute MUST kind of recipe!
Ingredients
- 100g (1/2 Cup) Softened Butter
- 5 tbsp Fresh Parsley, finely chopped
- 5 tbsp Fresh Chives, finely chopped
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- Flour, for dusting
- 800g (28 oz) Pizza Dough *
- 40g (1/2 Cup) Parmesan Cheese, grated
- 50g (1/2 Cup) Mozzarella Cheese, grated
- Beaten Egg or Milk, to glaze
Essential Equipment
- Large Baking Tray
- Silicone Baking Mat or Baking Paper
- Small Bowl
- Rolling Pin
Instructions
- Line baking tray with silicone mat or baking paper. Set to one side.
- Beat together the butter, parsley, chives, garlic powder and salt in a bowl until smooth.
- Lightly flour a work surface and divide the pizza dough into 3 equal pieces. Roll each piece out to a circle (approx 11" diameter).
- Place one circle onto the lined baking tray then spread half the butter mixture over the top. Leave a 2cm border around the edge. Then scatter over half the parmesan and half the mozzarella.
- Top with a second circle and spread over the remaining butter mixture and cheeses. Again, leave a 2cm border around the edge.
- Place the third circle over the top, gently pulling the dough to keep each layer the same shape if needs be.
- Place a small glass (or circular object) into the very middle of the dough then cut 16 equal slices around it. It's easier to cut quarter lines first, then halve each section until you get to 16 slices.
- Take 2 slices and twist them away from each other twice. Repeat for the remaining 14 slices.
- Press the ends of each pair together firmly to create an overall star shape. (REALLY firm! Or they may come apart in the oven.)
- Preheat your oven to 200°C/Fan 190°C and allow the pull apart bread to sit and prove while you're waiting.
- Brush the bread all over with beaten egg or milk then bake for 20 minutes.
- Remove from the oven and baste all over with the melted butter that's on the tray, then bake for a further 5-10 mins until golden and cooked.
- Cool for a few minutes on the tray then serve immediately.
Notes
*You can use homemade or shop bought pizza dough.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 371mgCarbohydrates: 32gFiber: 1gSugar: 3gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
About Emma Mason
Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!