¼ C. Crisco® All-Vegetable Butter Flavor Shortening, room temperature
1 egg, room temperature
1 ½ tsp. kosher salt (diamond crystal)
300 grams all purpose flour (approximately heaping 2 1/3 C.)
8 oz. goat cheese, slightly warmed
2 Tbsp. fig jam
½ tsp. fresh rosemary, chopped fine
½ tsp. crushed red pepper
8oz. white cheddar, shredded
¼ C. Maple Grove Farms® 100% Pure Maple Syrup
5 slices bacon, cooked and chopped small
¼ C. green onion, thinly sliced
1 egg, for egg washing
Heat the milk to 115°F in the bowl of the stand mixer then whisk in the sugar until dissolved and sprinkle yeast over the top.
Cover the bowl with a kitchen towel and place in a warm spot for 10 minutes until yeast is frothy.
Add the shortening, egg, salt and flour then mix on low with the dough hook attachment for 3 minutes. Dough should be soft but not too sticky. If dough is too sticky, mix in flour, 1 –2 tbsp. at a time, until soft but not super sticky.
Form the dough into a ball then transfer it to a bowl that’s been lightly sprayed with non-stick cooking spray. Cover the bowl with a kitchen towel and place in a warm spot to rise for 1 hour. (I like to turn my oven on to 150°F then shut it off, add the covered bowl and leave the door closed for 1 hour)
While the dough is rising, make the filling. Warm the goat cheese in a small bowl for 20-30 seconds. Mix the fig jam, rosemary and red pepper into the goat cheese. Set aside until needed.
Preheat oven to 350°F. After one hour, remove kitchen towel from the dough and punch dough down to release air. Cut the dough into 4 equal parts.
Roll one piece of the dough out into a 12” circle on a lightly floured surface. Transfer that one piece of dough onto a parchment lined sheet tray. (I use a half sheet pan)
Spread the goat cheese mixture over the dough all the way to the ends, drizzle 1/3 of the maple syrup, 1/3 of the green onions, 1/3 of the bacon and 1/3 of the white cheddar on top.
Roll the second piece of dough into a 12” circle then stack it on top of the first. Top this piece the same way you topped the first.
Repeat the process with the 3rd piece of dough and the rest of the filling. Top with the last piece of dough. DO NOT add filling to the top of the 4th piece of dough.
Place a cup that is about 3 inches in diameter onto the center of the dough and press down firmly enough to make an indent but not pressing all the way through.
Trim the edges of the dough with a pizza cutter to make a perfect (or as close to perfect) circle as you can.
Use a pizza cutter to cut the dough all the way through, going straight up and down the center but avoiding going through the center of the circle. Leave the circle in tact. Then cut horizontally all the way through the dough, again, avoiding the middle of the circle. Now you should have a cut going all the way through the dough on 4 different sides of the circle. Making a T shape. The center circle will stay in tact the entire time.
Using the pizza cutter, cut those 4 sections exactly in half to end up with 8 sections. Cut each of the 8 sections straight down the middle to make 16 equal sections.
Grab the bottom of two strips of dough that are right next to each other, twist each piece outward 3 times then bring the bottoms of the two pieces together to form a point. Repeat with the rest of the strips.
Cover the star dough with a kitchen towel and let rise for 20 minutes in a warm spot.
Egg wash the star bread then bake for 25-30 minutes. Garnish with fresh rosemary and/or green onions if desired. Let cool slightly and enjoy warm!