Embrace the cozy charm of winter baking with our incredible Soft and Buttery Prune Starbread! This delightful project yields a visually stunning and incredibly delicious bread, featuring a tender, rich dough generously filled with a sweet, homemade prune butter. It’s truly a showstopper that will captivate both your eyes and your taste buds.

While you’re here exploring the wonders of prunes, be sure to also try this Vintage Prune Cake and this vibrant Blueberry Prune Buckle with Ginger Streusel!

Soft and Buttery Prune Starbread: A Delightful Winter Bake

Our Soft and Buttery Prune Starbread isn’t just a recipe; it’s a memorable winter baking experience. Imagine a dough that is unbelievably tender, enriched with butter, and soft to the touch – a true pleasure to work with. But the real magic lies within the filling: a luscious prune butter that has been carefully cooked down, blended to silky perfection, and sweetened with a touch of sugar, a hint of vanilla extract, and a pinch of salt. The result is an irresistible filling that perfectly complements the rich bread.

From your very first bite, you’ll wonder why this exquisite star bread wasn’t a staple in your kitchen sooner! It’s a versatile treat that fits seamlessly into any part of your day. Start your morning with a slice alongside a steaming cup of coffee, enjoy it as a satisfying midday snack, or present it as an elegant dessert. Beyond its incredible taste, the aesthetic appeal of Starbread is undeniable. The intricate, mesmerizing swirls and golden-brown finish make it a truly aesthetically pleasing creation that’s bound to impress everyone at the table.

The Unexpected Charm of Prune Starbread

I fondly recall creating this Soft and Buttery Prune Starbread one leisurely Sunday afternoon. My husband and his friends were gathered to watch a football game, and to my delight, they devoured the entire loaf within a couple of hours – not a single crumb remained! Their enthusiastic consumption was the ultimate seal of approval. What made this particular instance rather amusing was their complete unawareness of the star ingredient in the filling. After the game concluded and they were preparing to leave, one friend inquired, “Hey Brit, what exactly was that amazing filling in the bread?”

With a knowing smile, I revealed, “It was prune butter.” Their collective response was a stunned “Prunes?! Those things people eat for fiber?!” I confirmed, “Yes, exactly those prunes! The ones packed with incredible health benefits, known to help lower blood sugar, brimming with essential vitamins and fiber, and even instrumental in reducing cholesterol.” This revelation truly surprised them, sparking a lively discussion about the surprising versatility and deliciousness of prunes.

Unlocking the Goodness of Prunes: More Than Just Fiber

They were genuinely astonished, expressing “sheer disbelief that prunes could taste so good.” Let me assure you, if you’ve ever been skeptical about prunes, this recipe is a must-try. It has the power to completely transform your perception of this often-underestimated fruit. Prunes offer a deep, rich flavor that can elevate both sweet and savory dishes, all without contributing excessive calories. They are incredibly versatile, proving that healthy eating can be absolutely delicious.

Beyond their fiber content, prunes are a nutritional powerhouse. They are rich in antioxidants, which help protect your body from cellular damage, and contain important vitamins and minerals like Vitamin K, potassium, and boron, crucial for bone health. Their natural sweetness and chewy texture make them an excellent ingredient for adding depth and moisture to baked goods. During my recipe development, I often find inspiration on the California Prunes website, which boasts a fantastic collection of prune recipes that I’m eager to explore and share in the future.

From Intimidation to Indulgence: Mastering the Starbread Shape

While the Soft and Buttery Prune Starbread might appear intricate and challenging at first glance, I promise you it’s far simpler to create than it looks. My first encounter with starbread was on the renowned Great British Baking Show. Although I can’t recall the specific baker, the stunning visual immediately struck me, eliciting a thought of “whoa, that’s intense!” Naturally, such a challenge was irresistible, and I decided to try my hand at it.

My initial attempt last year didn’t go quite as planned; I was rushing and skipped a crucial step, which resulted in a less-than-perfect star. However, my second attempt was flawless! This wasn’t due to the recipe’s inherent difficulty, but rather my own impatience. Therefore, my most important piece of advice for this recipe is to take your time. Approach it with patience, enjoy the process, and let the beauty of the star shape unfold with each twist. It’s a truly rewarding baking project that celebrates both flavor and artistry.

Crafting Your Prune Starbread: A Step-by-Step Guide

The journey to creating this magnificent starbread begins quite straightforwardly. You’ll combine the initial dough ingredients in a stand mixer, allowing the machine to do most of the hard work. Once the dough is mixed, it will embark on its first rise, transforming into a light and airy base. While your dough is happily rising, you’ll prepare the star of our filling: the luscious prune butter. This delightful spread needs to be cooked down and then set aside to cool, ensuring it’s the perfect consistency for layering.

Once your dough has beautifully risen, you’ll gently turn it out and divide it into four equally sized portions, shaping each into a smooth ball. Next, roll out one of these dough balls into a large, even circle. A helpful trick is to place a salad plate on top and trace around it to get a perfect, uniform circle, trimming any excess dough. Spread a generous layer of your cooled prune butter over this circle. Repeat this layering process two more times, carefully placing each prune-butter-coated dough circle on top of the previous one. For the final, top layer, simply roll out the last piece of dough into a circle using the same plate trick, but this time, lay it on top without any prune butter.

Now comes the artistic part: shaping the star! Carefully transfer your layered dough onto a parchment-lined baking sheet. Before you begin cutting, place a small cup or a cookie cutter in the very center of the dough to mark the central point. Using a sharp knife or a pizza cutter, make four even cuts from the edge of the cup outwards, dividing the dough into quarters. Then, divide each quarter into two, creating eight segments. Finally, cut each of those segments in half again, resulting in sixteen even strips emanating from the center. Now, take two adjacent strips, gently twist them outwards three times, and then firmly pinch their ends together to form a point. Continue this twisting and pinching motion for all remaining pairs of strips until your beautiful star shape is complete. For a visual guide to this mesmerising shaping technique, watch the tutorial below:

Once your star is perfectly shaped and sitting on the baking sheet, cover it lightly with a clean kitchen towel and allow the dough to undergo its second rise for another 20-30 minutes, or until it looks noticeably puffy and aerated. During this time, preheat your oven to 350 degrees F (175 degrees C). Just before baking, gently brush the entire surface of the starbread with a beaten egg – this will give it that gorgeous, golden-brown sheen. Bake for 20-25 minutes, or until the top is beautifully golden and the bread sounds hollow when tapped.

Soft and Buttery Prune Starbread Recipe

By Britney

Prep: 30 mins

Cook: 20 mins

Rising Time: 1 hr 30 mins

Total: 2 hrs 20 mins

Servings: 8 servings

Summary

Soft and Buttery Prune Starbread is a winter baking project that’s so fun! Buttery dough filled with sweet prune butter & it’s delish!

Ingredients

For the Dough:

• 4 cups (500 g) All-Purpose Flour
• 1 cup (244 g) Whole Milk, warm
• 2 1/4 tsp (7 g) Active Dry Yeast
• 2 (88 g) eggs (plus 1 additional egg for egg wash)
• 1 tsp (6 g) Kosher Salt
• 3/4 cup + 1 tbsp (150 g) Granulated Sugar
• 2 tbsps (28 g) Salted Butter, room temperature

For the Filling:

• 1/2 lb (226.8 g) California Prunes, pitted
• 3/4 cup (177.44 g) Water
• 1/2 tsp (2 g) Vanilla Extract
• 3 tbsps (36 g) Sugar
• 1/4 tsp (1.5 g) Kosher Salt

Instructions

1. Warm the whole milk in a small bowl in the microwave for about 30-45 seconds until it’s lukewarm (around 105-115°F or 40-46°C). Add the 2 1/4 tsp of active dry yeast and 1 tbsp of granulated sugar to the warm milk, then gently whisk. Let the yeast mixture sit for 10 minutes to activate; it should become puffy and bubbly, indicating the yeast is alive.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 2 eggs, kosher salt, the remaining granulated sugar, and the activated yeast mixture. Begin mixing on low speed and gradually increase to medium speed. Continue mixing for 5-8 minutes until a cohesive dough starts to form. If the dough appears too sticky (meaning it clings excessively to your hands), add an extra 1-2 tablespoons of flour, one at a time, and continue kneading until it’s just slightly tacky but manageable.
3. Once the dough has formed and is soft and relatively smooth, add the room temperature salted butter, one tablespoon at a time. Ensure each tablespoon of butter is fully incorporated into the dough before adding the next. The dough may temporarily break apart or look shaggy, but it will come back together as you continue to knead in the mixer. Continue kneading for another 5 minutes after all the butter has been added, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Lightly oil a large clean bowl. Transfer the kneaded dough to this bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size, which typically takes about 1-2 hours, depending on your room temperature.
5. While the dough is undergoing its first rise, prepare the delectable prune butter filling. You can follow a reliable recipe for prune butter, such as this one: California Prunes Prune Butter Recipe. Once your prune butter is prepared, set it aside in a bowl to cool completely to room temperature. This will prevent it from melting the butter in the dough prematurely.
6. Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into four equally sized pieces. Roll each piece into a smooth ball and set them aside. Take one of the dough balls and roll it out into a large, thin circle, approximately 10-12 inches (25-30 cm) in diameter. For a perfect circle, place a salad plate (about 9-10 inches) on top of the rolled dough and use it as a guide to trim any excess dough. Carefully spread about one-third of the cooled prune butter evenly over this dough circle, leaving a small border around the edge.
7. Repeat the previous step two more times: roll out another dough ball, trim it, and layer it over the first prune-filled circle, then spread another third of the prune butter on top. Do this once more. For the final, fourth piece of dough, roll it out into a circle, trim it, and place it on top of the three layered pieces, but this time, do not add any prune butter. You should now have four layers of dough, with three layers of prune butter in between.
8. Carefully transfer the stacked dough onto a large baking sheet lined with parchment paper. Place a small, inverted cup (or a 1-inch round cookie cutter) in the very center of the stacked dough. Using a sharp knife or a pizza cutter, make four cuts from the edge of the cup to the outer edge of the dough, dividing it into quarters. Then, divide each quarter into two, creating eight equal sections. Finally, cut each of these eight sections in half again, resulting in sixteen even strips radiating from the center. (Refer to the video tutorial for a clear visual guide on this shaping step).
9. To create the star shape, take two adjacent dough strips. Gently twist each strip outwards from its base three times, in opposite directions. After twisting, firmly pinch the ends of these two twisted strips together to seal them and form a distinct point. Repeat this twisting and pinching process for all the remaining pairs of dough strips until your beautiful star shape is complete around the central cup.
10. Remove the central cup. Cover the shaped starbread loosely with a clean kitchen towel. Allow the dough to rise again for 20-30 minutes in a warm place, until it appears slightly puffy and soft to the touch. During this final rise, preheat your oven to 350 degrees F (175 degrees C).
11. Just before baking, whisk the additional egg in a small bowl to create an egg wash. Gently brush the entire surface of the risen starbread with this egg wash. This will give it a beautiful golden-brown color and a lovely sheen.
12. Bake the starbread in the preheated oven for 20-25 minutes, or until it turns a rich golden-brown color on top and the kitchen is filled with an irresistible aroma. A quick check with a toothpick inserted into the center (not through the filling) should come out clean.
13. Remove the starbread from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack. Serve warm or at room temperature. Enjoy your stunning homemade Prune Starbread!

Nutrition Information

Calories: 468kcal

Carbohydrates: 96g

Protein: 10g

Fat: 6g

Saturated Fat: 3g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 1g

Trans Fat: 0.1g

Cholesterol: 52mg

Sodium: 417mg

Potassium: 346mg

Fiber: 4g

Sugar: 41g

Vitamin A: 418IU

Vitamin C: 0.2mg

Calcium: 68mg

Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation.

Tips for Baking Perfect Starbread

• Mind the Temperature: Ensure your milk is lukewarm for yeast activation, and your butter is at room temperature for smooth incorporation into the dough.
• Don’t Rush the Rise: Patience is key for both rising stages. A properly risen dough will yield a light, airy, and soft bread.
• Flour Your Surface Lightly: When rolling out the dough, use just enough flour to prevent sticking, but not so much that it toughens the dough.
• Even Layers: Spreading the prune butter evenly ensures a balanced flavor in every bite and helps maintain the star’s shape during baking.
• Sharp Tools for Shaping: A sharp knife or pizza cutter will make clean cuts, enhancing the visual appeal of your star.
• Watch Your Oven: Ovens can vary. Keep an eye on your starbread during the last few minutes of baking to prevent over-browning. The edges should be golden, and the center cooked through.
• Cooling is Crucial: Allow the starbread to cool on a wire rack to prevent the bottom from becoming soggy.

Serving Suggestions and Storage

This Soft and Buttery Prune Starbread is versatile enough to be enjoyed in many ways:

• Breakfast Delight: Serve it warm with a dollop of yogurt or a side of fresh fruit for a wholesome breakfast.
• Coffee Break Companion: It pairs wonderfully with your favorite coffee or tea for a comforting mid-day treat.
• Dessert Showstopper: Present it as a unique dessert, perhaps with a light dusting of powdered sugar, or a drizzle of glaze.
• Brunch Centerpiece: Its stunning appearance makes it an ideal centerpiece for any brunch spread.
• Gifting: This beautiful bread makes a thoughtful and impressive homemade gift for friends and family.

To store your starbread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2-3 days. For longer storage, it can be frozen for up to a month. Simply thaw at room temperature and warm gently in the oven for a freshly baked taste.