A Show-Stopping Pastry That Tastes as Good as It Looks

If you’re looking to wow your guests at brunch, impress the family on a cozy weekend morning, or simply treat yourself to something out-of-this-world delicious, then this Cookie Butter Brioche Star recipe is for you. Featuring rich, buttery brioche layers and sweet, spiced cookie butter (hello, Biscoff lovers!), this visually stunning treat is more than just a feast for the eyes—it’s a dreamy, pull-apart pastry that melts in your mouth.

Whether you’re a seasoned baker or a weekend warrior in the kitchen, this recipe offers a beautiful balance of technique and indulgence. It’s not overly complex, yet it yields bakery-quality results every single time. This is the kind of recipe you’ll want to keep in your rotation, especially around the holidays, brunch parties, or just because you deserve it.

Why You’ll Love This Cookie Butter Brioche Star

Stunning presentation – The twisted star shape is a true showstopper.
Soft, buttery texture – Thanks to enriched brioche dough, every bite is pillowy and rich.
Easy to customize – Swap out the filling or add spices for your own twist.
Make-ahead friendly – Prep the dough the night before for a fresh bake in the morning.

Who Is This Recipe For?

This recipe is for home bakers who want to impress without stress. It’s ideal if you:

Love baking with yeast but don’t want something too fussy.
Are a fan of Biscoff or cookie butter flavors.
Enjoy sharing food that doubles as a centerpiece.
Need a breakfast or dessert option that’s as photogenic as it is delicious.

Even if you’re new to working with enriched doughs, don’t worry—we’ll walk you through every step, from mixing to shaping, baking, and even storing leftovers (if you have any!).

Ingredients You’ll Need

3 ⅓ cups bread flour
⅓ cup white sugar
2 teaspoons active dry yeast
1 pinch salt
¾ cup milk, warmed
2 eggs, separated
2 tablespoons unsalted butter, melted
1 teaspoon vegetable oil (or more as needed)
1 cup cookie butter (such as Biscoff®), divided

Kitchen Equipment You’ll Need

Stand mixer with dough hook attachment
Large mixing bowl
Rolling pin
Sharp knife or pizza cutter
Small drinking glass (for shaping)
8-inch round pan or plate (for cutting dough circles)
Parchment paper
Baking sheet
Pastry brush
Clean kitchen towel or damp cloth

Step-by-Step Instructions

1. Make the Dough

In the bowl of a stand mixer, combine the bread flour, sugar, yeast, and salt. Mix briefly with a fork. Add the warm milk, egg yolks, and melted butter. Attach the dough hook and knead on medium speed for about 10 minutes, or until the dough forms a smooth, elastic ball.

Tip: The dough should be slightly tacky but not sticky. If it’s too wet, add a tablespoon of flour at a time.

2. First Rise

Transfer the dough to a large bowl greased with vegetable oil. Roll the dough around to coat it evenly. Cover with a damp cloth and let rise in a warm place for 1–2 hours or until doubled in size.

3. Shape the Dough

Punch down the dough to release air and gently knead. Shape it into an oblong log and divide it into 4 equal pieces. Keep the pieces covered with a damp cloth as you work.

Roll out the first piece on a lightly floured surface to about 8 inches in diameter. Use an inverted plate to cut a perfect circle and place it on a parchment-lined baking sheet.

Warm 1/3 cup of cookie butter briefly in the microwave to make it easier to spread. Spread it evenly on the first circle of dough.

Repeat this step with two more pieces of dough and the remaining cookie butter, layering each one. Top with the final rolled-out circle and trim the edges with the plate again for a clean look.

4. Create the Star Twist

Place a small drinking glass in the center of the dough stack. Cut from the edge of the glass outward into 16 equal strips (first quarters, then eighths, then sixteenths).

Take two strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around until your star takes shape.

Cover with a damp cloth and let the shaped dough rest for 20 minutes.

5. Bake

Preheat your oven to 350°F (175°C). Lightly beat the egg whites and brush them over the surface of the dough.

Bake for 20 minutes or until golden brown and puffed. Cool slightly before serving.

Tips for Success

Warm milk, not hot – Aim for around 100–110°F to activate the yeast without killing it.
Use a kitchen scale – Precision makes a huge difference with dough recipes.
Don’t skip the second rest – Letting the shaped dough rise ensures a light, fluffy texture.
Brush with egg white – It gives a gorgeous glossy finish without over-browning.

Variations and Swaps

Chocolate-Hazelnut Twist – Swap cookie butter for Nutella for a rich alternative.
Cinnamon Sugar Swirl – Use softened butter, brown sugar, and cinnamon between the layers.
Savory Spin – Try pesto, sun-dried tomato paste, or soft cheese for a savory version.

Note: If using a wetter filling, reduce the amount slightly and avoid spreading it all the way to the edge.

How to Store and Reheat

Room Temperature: Store leftover brioche star in an airtight container at room temp for up to 2 days.

Refrigerator: Store for up to 5 days, but reheat gently in a 300°F oven for best texture.

Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Reheat from frozen in the oven.

Food & Drink Pairings

Hot Beverages – Pairs beautifully with coffee, chai lattes, or hot cocoa.
Dessert Wines – A chilled glass of Moscato or a nutty Amaretto enhances the cookie butter flavors.
Brunch Sides – Serve with fresh berries, whipped cream, or Greek yogurt to balance the sweetness.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?

Yes! After the first rise, punch it down, cover tightly, and refrigerate overnight. Bring to room temp before rolling and shaping.

Can I use all-purpose flour?

You can, but bread flour gives the best texture for brioche. If using AP flour, reduce the milk slightly.

What’s the best way to get even twists?

Use a ruler to mark equal sections before cutting. Twisting two strands away from each other twice creates the perfect star effect.

My dough isn’t rising—what went wrong?

Make sure your yeast is fresh and the milk wasn’t too hot. A cooler kitchen might just need a bit more time.

Final Thoughts + Call to Action

There’s something magical about baking a recipe that’s as beautiful as it is delicious, and this Cookie Butter Brioche Star hits every note. From its soft, buttery layers to the spiced sweetness of cookie butter, this pastry delivers flavor, comfort, and a true wow factor.

If you try this recipe, I’d love to see your starry creations—tag me on social or drop a comment below!

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