1. In a cereal sized bowl, whisk together brown sugar and warm milk. Sprinkle yeast over the milk and sugar mixture, and mix in with a plastic or wooden spoon. Set aside for 10 minutes or until foamy.
  2. In a standing mixer with the paddle attachment, mix together flour, salt and baking powder.
  3. In a medium sized bowl whisk together sour cream, egg, melted Kerrygold Unsalted Butter and vanilla.
  4. On a low speed, add the yeast mixture and sour cream and egg mixture to the flour. Mix together on low speed until everything is combined and a soft dough forms.
  5. Knead the dough by hand a few times. If the dough is way too sticky, add flour to the dough 1 tablespoon at a time until it becomes soft, and not sticky. Dough should be very soft, not stiff.
  6. Shape dough into a ball and place in a large buttered bowl. Cover the bowl with plastic wrap and let the dough rise for 3-4 hours or until it’s doubled in size.
  7. While dough is rising prepare the filling. Whisk cinnamon and brown sugar together, and melt Unsalted Kerrygold Butter and set aside to cool.
  8. On a floured surface, split the dough into 4 even sized balls.
  9. Roll each ball out to about a 10 inch circle, so you have 4 very flat “pizza” shaped doughs.
  10. On each layer, paint a generous amount of butter all the way to the edges. Then sprinkle on an even and generous layer of the brown sugar and cinnamon mixture followed by a sprinkling of kosher salt.
  11. Repeat this process 3 more times. Placing the last dough disk on top of a brown sugar layer. The top layer of dough should have no brown sugar mixture on it.
  12. Place the dough stack on top of a parchment lined baking sheet.
  13. Cut around the dough layers if necessary to create a perfect 10” circle.
  14. Take a cup or a jar and place it in the middle of the dough, making a slight circle impression.
  15. Using a very sharp knife, cut the dough into 4 equal sections. Then cut those sections in half, and then in half again until you’ve cut the dough 16 times. It should look like a sun when it’s all cut.
  16. Take two strips of dough and twist each piece away from each other twice, creating a twist. Don’t twist too hard, and try to pull the dough strips towards you gently as you twist.
  17. Pinch the ends of the dough strips together, creating a “pinch” or “arrow” type of end.
  18. Repeat this twisting and pinching process with all of the dough strips until you’ve shaped the star.
  19. Cover the star with a light clean dish cloth and place in a warm place until it rises and becomes slightly. Let it rise for about 1-2 hours.
  20. While bread is rising the second time, preheat oven to 350F/ 180C.
  21. Mix egg and tablespoon of cream together, and paint onto the outside of the star. Take care to paint the bare parts of the star dough, not the brown sugary parts. If you pull the sugar onto the outside of the dough, the sugar can burn.
  22. Bake the star for 30 minutes or until golden brown.
  23. Serve warm with more soft butter. Dust with powdered sugar if desired.


Recipe by Sweetish Co.