This delicious, fluffy chocolate peppermint bread is made with a buttery enriched dough and is perfect for holiday bread baking. Rich layers of chocolate and crushed peppermint give this star bread a festive flavor!
Creamy chocolate spread? Crunchy peppermint candy? Fluffy, suuuuuuper soft bread? This holiday star bread has it all! It tastes like my favorite peppermint bark transformed into an absolutely gorgeous loaf.
With it’s layered twists, it’s perfect for pulling apart and sharing with friends and family. And if you’re practicing a socially distanced holiday this year, it’s a perfect treat to drop off to show someone you’re thinking of them this holiday season!
And while it may look complicated, this star bread is straightforward and simple to make. So turn up that holiday music and let’s get baking!
How to shape the star bread
The star pattern looks difficult, but is a simple trick of layering and twisting. I’m listing out the individual steps for shaping, but if you’re confused, watch the video below!
Shaping steps for an 8-pointed star
- Divide the dough into 4 equal pieces. Roll each piece into a circle about 8 – 10 inches in diameter
- Set the first circle on a piece of parchment paper. Spread the surface with Nutella and sprinkle with crushed peppermint candies.
- Cover the Nutella and peppermint layer with your second circle. Repeat the filling and dough layers until the final layer of dough, which should be left uncovered. You should have 4 layers of dough and 3 layers of filling. Trim off any rough edges around the circle.
- Gently press a glass that is 2 – 3 inches in diameter into the center of the circle. This circle will be the starting point of your dough strips. Cut 16 even strips around the dough.
- Grab two pieces of dough that are next to each other, one in each hand. Gently twist outwards 2 times and then pinch the end of the dough together. This will create one point on the star. Repeat with the remaining strips.
Tips and trips for perfect chocolate peppermint bread
If you’re a beginner bread baker, I suggest you read my bread baking guide. This guide walks through the different steps of bread baking in detail with troubleshooting tips for the perfect loaf. I’m putting a few tips below as well:
- Make sure your milk and water are warm to the touch, but not hot, otherwise you risk killing your yeast.
- Make sure your butter is at room temperature so it incorporates easily into the dough
- Rise time will vary depending on the temperature of your kitchen. If it’s cooler, the dough may take a little longer to rise. If your kitchen is super cold, I suggest you check out my guide to speed along bread rising. The second rise time is shorter at 20 minutes to help preserve the shape of the star bread.
- This is a fairly soft and pliable dough that takes a while to knead. On a stand mixer set at low-medium speed, it takes around 15 – 20 minutes. If you’re kneading by hand and you’re struggling with the stickiness, let the dough rest for 20 – 30 minutes. This helps the flour absorb liquid which will make it easier for you! Use the window pane test to determine when the dough is kneaded enough.
- Microwave the Nutella for 30 seconds to make it easier to spread
I hope you’ll love this bread as much as I do! Each time I make it, half the loaf is gone in about 15 minutes – it’s simply delicious. If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Other sweet bread recipes to love:
And if you simply love holiday baking, I’ll be releasing 5 holiday bread recipes this week. Follow along for a plethora of fluffy holiday goodness!
Chocolate peppermint bread
- medium mixing bowl
- Baking sheet
- Parchment paper or aluminum foil
- Rolling Pin
- Sharp knife
- 1/2 cup (120g) milk, lukewarm
- 1/4 cup (60g) water, lukewarm
- 3 tbsp granulated sugar
- 2 1/4 tsp instant or active dry yeast
- 2 3/4 cup (345g) all purpose flour
- 1 tsp salt
- 1 egg
- 1/4 cup (60g) unsalted butter, room temperature
- 4 tbsp Nutella or chocolate spread
- 8 hard peppermint candies
Egg wash and topping
- 1 egg
- 1 tbsp milk or water
- powdered sugar for sprinkling
- In a medium mixing bowl, mix together the lukewarm milk, water, sugar, and yeast. Let sit for 5 – 10 minutes until the yeast is foamy. If the yeast does not foam, it may be inactive and you should start again with new yeast.
- Add the flour, salt, and egg to the bowl. Mix until it comes together into a loose dough. Slowly add the butter, kneading between each addition to incorporate.
- If using a stand mixer, knead for 15 – 20 minutes on medium-low speed using a dough hook. You can also knead by hand. Feel free to add 1 – 2 tbsp of flour, but in general it should be quite a soft dough.
- Place the dough in a lightly greased mixing bowl and cover with plastic wrap. Let rise for 60 – 90 minutes until doubled in size.
- Sprinkle a working surface with flour. Punch the dough down to release air and turn onto the floured surface. Divide into 4 equal pieces. Shape each piece into a ball and roll into a circle 8 – 10 inches in diameter. Flour the dough and your rolling pin to avoid stickiness.
- Prepare the filling. Microwave the Nutella for 30 seconds to make it easier to spread. Place the candies in a plastic ziptop bag and crush into small pieces using your rolling pin.
- Place your first circle of dough onto a sheet of parchment paper. Spread the surface with Nutella and sprinkle with crushed peppermint candy. Place your second circle of dough on top. Repeat the layers of dough and filling until the final layer of dough, which should be uncovered. You should have 4 layers of dough and 3 layers of filling. Trim off any rough edges around the circle.
- Gently press a glass 2 – 3 inches in diameter into the center of the circle to create an imprint. This imprint will serve as a guide for the end point of your dough strips. Use a knife to cut 16 even dough strips around the circle. Take 2 pieces of dough that are next to each other, one in each hand. Twist outwards twice and pinch the ends together to form one point of your star. Repeat with the remaining dough strips to create an 8-pointed star.
- Preheat your oven to 350°F. While the oven is preheating, let the loaf proof for another 20 minutes. Beat together the egg and milk to create an egg wash. Brush the top of the star bread with egg wash and bake for 20 – 25 minutes until golden brown and makes a hollow noise when tapped.
- Remove from the oven and sprinkle with powdered sugar. Enjoy warm!