Pumpkin spiced marzipan filled Star Bread {made with sourdough brioche}

I have always admired the beauty of star bread, but for some reason, only made it twice!? The first time was with my cousin from Texas, we learned how it forms together making it Nutella flavored.

I made this pumpkin spiced marzipan bread for my Dads and Moms anniversary on September 26th, (I know, I know, I’m posting this a lot later then I should have;)). It was a very special anniversary, 25 years of marriage! 11 children, a daughter-in-law, a son-in-law, almost 5 grandbabies, and lots and lots of love:) and experience of course;).

The layers are simple, first it’s the pumpkin spiced marzipan, then pumpkin spiced sugar, then the marzipan again.

What’s in it?

For the brioche sourdough:

Starter~

• 130g Levain/sourdough starter
• 236g/1cup warm water
• 240g/2cups all purpose flour

Final dough~

• Starter
• 242g/1cup warm milk
• 1 teaspoon yeast
• 1/2 cup sugar
• 2 eggs
• 1/2 cup grass fed butter, cubbed
• 1 tablespoon slag
• 500g/3 1/4 cup all purpose flour

For the fillings:

Pumpkin spiced marzipan~

• 2 cups almond flour
• 1 1/2 cups powdered sugar
• 2 tablespoons pumpkin spice
• Water

For the pumpkin spice filling~

• 1 1/2 cups sugar
• 2 tablespoons pumpkin spice

How do ya make it?

1. Day 1: morning. To make the starter: bring out your levain, and pour 130g into a large bowl for your stand mixer. add water and flour and let sit in draft free place for 8-12 hours.
2. Day 1: evening. To make the dough: in the same bowl the starter is in, add milk, yeast, sugar, and eggs and half the amount of flour, (250g). On your stand mixer fitted with the paddle attachment, add cubbed butter one at a time until all is incorporated. Now switch to the dough hook and and add the rest of the flour. Knead for 5-8 minutes until smooth. Place in fridge to rest overnight.
3. Day 2: morning. Take the dough out an hour before forming to warm back up to temp. After the hour has passed, roll the dough into 4 different circles the size of a dinner plate and about 1/8 inch thick. (Doesn’t have to be perfect, hopefully your dinner plates the same size as ours, I think about 9”;).
4. Now that you have your rounds, place first one on parchment paper and gently press half of marzipan into the first round, now place second round on top of the marzipan. On the second round, spray a bit of avocado oil on top and sprinkle the sugar-pumpkin spice mixture evenly. Place the third round on top of sugar mixture. Now gently press the rest of the marzipan on the third round. Place the last price of dough on top. Take your dinner plate, place on top and cut around the edges to make sure your circle is, well, “circle”:).
5. Now that you have your beautifully stacked layers, your going to evenly cut 8 pie like wedges making sure not to cut all the way into the middle. (I’ll have pictures coming soon!!!) take each of those “pie slices” and your going to twist two of them to each other, 4 times. I’ll have pictures soon, this is so confusing to explain…
6. Now preheat your oven at 400 degrees. Mix 1 tablespoon of water with one egg and brush on Star. Bake for 30-40 month red until golden brown. Serve dusted with powdered sugar or as is and enjoy!!!