Chocolate Pistachio Christmas Star Bread is an impressive yet easy treat to bake up Christmas morning or any time you want a special treat! It's dusted with powdered sugar and dipped in a sweet vanilla icing.
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Christmas is here!
If you're anything like me, a holiday week that lands on a Tuesday feels like full-on permission to slow down, cozy up, and bake.
This chocolate pistachio star bread is the perfect holiday project when you've got a little extra time on your hands. Soft, tender dough layered with rich chocolate filling and crunchy pistachios creates a stunning star shape that's perfect for Christmas morning, New Year's brunch, or any cozy winter weekend!
Whether you're spending your time off baking for loved ones or treating yourself, this festive sweet bread is a beautiful (and delicious!) place to start.
Ingredients
Sweet bread
- Quick rise yeast
- Granulated sugar
- Whole milk
- Warm water
- Egg
- Butter
- Salt
- All-purpose flour
Chocolate pistachio filling
- Semisweet chocolate
- Butter
- Honey
- Orange zest
- Pistachios
- Powdered sugar
Vanilla icing dip
- Powdered sugar
- Pure vanilla extract
- Milk
How to make pistachio star bread
- Bloom the yeast with a little sugar in warm milk and water until foamy. Mix in the egg, butter, salt, and flour in a stand mixer fitted with a dough hook until the dough comes together, then let it rise in a warm spot until doubled.
- Melt the chocolate, butter, and honey over a double boiler, then stir in the orange zest and set aside.
- Punch down the dough and divide it into four pieces. Roll each piece into a circle, stacking them on a parchment-lined sheet. Spread a thin layer of the chocolate mixture and sprinkle pistachios between each of the first three layers, leaving the top layer plain. Trim the stack into an even circle.
- Mark a small center circle, then cut the dough into 16 strips radiating outward. Twist each pair of strips twice in opposite directions and pinch the ends to form points.
- Let the shaped bread rest briefly, then bake until golden. Cool completely before dusting with powdered sugar.
- For the vanilla icing dip, whisk powdered sugar, vanilla, and a splash of milk until smooth.
Top tips
Shaping star bread
Star bread is surprisingly easy to make, but be sure to watch the video to see exactly how to do it. If it moves too fast for you, head over to YouTube to watch a slower version.
Helpful tools
Products that are super helpful to have when making this but aren't 100% necessary to get it done include a bench scraper (use it to scrape the dough out of the mixing bowl and divide the dough into equal portions), a silicone baking mat, and a large baking sheet (these are affiliate links).
How to store leftover star bread
Keep leftover star bread in an airtight container at room temperature for 3-4 days. I recommend giving the pieces a quick warm in the microwave before eating!
Tips for customizing Chocolate Pistachio Christmas Star Bread
- Swap crushed walnuts or pecans for the pistachios
- Omit the orange if you prefer a simple chocolate flavor
- Swap the orange zest for 1-2 teaspoons cinnamon
- Spread the vanilla frosting dip over the entire star before serving
- Use nutella in place of the chocolate, butter, and honey
FAQ
Let it rest! Cover it and give it 5-10 minutes, then try rolling it again. The gluten just needs a few more moments to relax.
It should be deeply golden on top and smell amazing. If you gently lift one of the star "points," the bottom should be lightly golden too.
Yes! Bake it fully, cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temp and warm in the oven before serving.
More holiday recipes
- Spicy Chocolate Dipped Pistachio Shortbread Cookies
- Double Chocolate Banana Bread
- Chocolate Covered Banana Bread Bites
- Chocolate Bourbon Pecan Pie
- Orange Chocolate Cake
- Perfect Pistachio Rose Muffins
- Christmas Cut Out Cookies
- White Chocolate Blondies with Pistachios
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Pistachio Christmas Star Bread with Vanilla Icing Dip
Ingredients
Sweet Bread
- 1 package quick rise dry yeast
- ¼ cup granulated sugar
- ¾ cup warm whole milk, 110ºF
- ¼ cup warm water, 110ºF
- 1 large egg
- ¼ cup butter, softened
- 1 teaspoon salt
- 3 ¼ - 3 ¾ cups all-purpose flour
Chocolate Pistachio Filling
- 4 ounces semisweet chocolate, broken into pieces
- 3 tablespoons butter
- 3 tablespoons honey
- Zest of one orange
- ½ cup pistachios, ground into small crumbs or finely chopped
- Powdered sugar for dusting
Vanilla Icing Dip
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 4 teaspoons milk, or as needed
Instructions
Chocolate Pistachio Star Bread
- Place the yeast and ¼ cup granulated sugar in the bowl of a stand mixer fit with the dough hook. Pour the warm milk and water over the top. Let rest 5-10 minutes until foamy.
- Add the egg, ¼ cup butter, salt, and 3 ¼ cups flour. Beat 3 minutes until a soft dough forms. If it is still sticky add a little more flour. The dough should be very smooth, soft, and manageable. Transfer the dough to a great bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
- Place a heatproof bowl over a pot of boiling water and add the chocolate, 3 tablespoons butter, and honey. Stir until melted and smooth. Stir in the orange zest. Set aside.
- Punch down the dough and divide it into four equal pieces. On a lightly floured surface, roll one piece into a 10 inch circle. Transfer the circle to a large baking sheet lined with parchment or a silicone baking mat.
- Spread one third of the chocolate mixture onto the dough circle, keeping it in a thin layer and stay about half an inch from the edges. Sprinkle with one third of the pistachios.
- Repeat two more times with dough, chocolate, and pistachio layers. Lay the final dough layer on top (you will not cover this one in chocolate). Use a pizza cutter to trim any wild edges and keep it in a perfect circle.
- Use a small cup or biscuit cutter about 2 inches wide to create an indent in the center of the circle (do not cut through the dough). From this inner circle, use a pizza cutter or sharp knife to make 16 even cuts out to the edge of the circle.
- Grab the ends of two of the pieces next to each other and twist twice away from each other (you can watch the video if this seems confusing). Place the ends together and pinch gently to seal. Repeat with the remaining pieces.
- Cover the bread with plastic wrap and let rest 20 minutes. Preheat the oven to 375ºF.
- Remove the plastic and bake the bread for 18-22 minutes until beginning to brown slightly. Allow to cool completely before dusting lightly in powdered sugar.
Vanilla Icing Dip
- In a small bowl whisk together powdered sugar, vanilla, and 3 teaspoons milk. Add more milk a few drops at a time until the desired consistency is reached. I like it a little thick but still thin enough to dip the bread in. Alternatively you could drizzle thinned icing over the cooled bread, or spread it on thick like frosting.
Kristy says
Hi. I made this and it’s delicious. Curious, can this be made ahead and frozen.
Lindsay Moe says
I'm so glad you enjoyed it! I have not personally frozen it, but I imagine it would work just fine. I recommend following the instructions here, freezing as you would cinnamon rolls. https://www.thekitchn.com/how-to-freeze-cinnamon-rolls-and-bake-them-later-cooking-lessons-from-the-kitchn-198123
Melissa B Howell says
This was DIVINE! I doubled the recipe and made two--one just as you specified, and the other with a thin layer of cream cheese topped with a thin layer of cranberry sauce. I took both to a Christmas party and they were big hits! The bread is SO soft and fluffy, and I can't wait to experiment with more flavors! Thank you so much for this recipe!
Lindsay Moe says
I'm so glad you enjoyed it! Thanks for sharing your adaptation.