Almond Croissant Star Bread

Directions

• Step 1

  Dough
  

  Mix the warm milk, 1 teaspoon of sugar, and the active dry yeast in the bowl of a stand mixer or large mixing bowl. Let it sit for 5-10 minutes, until foamy. Add the remaining sugar, butter, and egg, and mix until smooth.
  
  Then, add 3 ¾ cups (450 grams) of flour. Using a dough hook or wooden spoon, mix the flour into the wet ingredients. The dough should be soft and tacky, but not sticky. If it is sticking to your hands, add more flour 1 Tablespoon at a time as needed.
  
  With a dough hook or clean hands, knead the dough for 5-7 minutes, until it is smooth. Transfer the dough to a lightly greased bowl, cover with a towel, and rise in a warm spot until doubled in size, about 60-90 minutes.

• Step 2

  Filling
  Mix the granulated sugar, almond flour, and salt in a medium mixing bowl. Then, add the butter, egg, and almond extract.
  
  Use a hand mixer to combine the filling until it’s completely smooth, 1-2 minutes. It should be the consistency of frosting.

• Step 3

  Assemble & Bake
  Punch down the dough to release any air. On a lightly floured surface, divide the dough into four equal balls. With a floured rolling pin, roll each piece of dough into a 10-11-inch circle.

  Gently transfer one circle of dough to a large piece of parchment paper. Spread about ⅓ of the almond filling on the dough, and then place another layer of dough on top. Repeat this process two more times, finishing with the fourth dough layer. (You will not add any filling to the last layer of dough.) Use a pizza cutter or sharp knife to round out any edges if needed, so you have a 10-11-inch circle.
  
  Use a 2-inch round cookie cutter or bowl to mark a ring in the center of the dough. With a pizza cutter or sharp knife, cut 16 even strips around the ring, leaving the center intact.
  
  Grab two strips that are next to each other, one in each hand. Twist the strips away from each other two times, then pinch the ends together to form a point. If they don’t stick, use a very small amount of water to press them together. Repeat with the remaining strips for 8 points total.
  
  Transfer the assembled bread to a baking sheet. Cover lightly with a towel, and let it rise in a warm spot for 20-30 minutes, or until puffy.
  
  Meanwhile, preheat the oven to 350°F and whisk the remaining egg with 1 Tablespoon of water to make an egg wash. Use a pastry brush to lightly coat the dough in egg wash and sprinkle sliced almonds over the top.
  
  Transfer the pan to the oven and bake for 22-25 minutes, until the bread is golden brown. Let it cool for 15 minutes. Dust with powdered sugar and serve warm or at room temperature.