How do I store Chocolate Pistachio Christmas Star Bread?

Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature and reheat in the oven before serving.

Can I make this star bread ahead of time?

Yes, you can make the dough and complete the shaping a day in advance. After forming the star, cover it tightly and refrigerate overnight. Let it come to room temperature and rise for about 30–40 minutes before baking. This is a great option for prepping ahead of a busy holiday morning.

What if I don’t have pistachios?

No pistachios? No problem. Walnuts, pecans, or almonds make great alternatives. You can also skip the nuts entirely for a rich chocolate-orange version of the star bread. For added crunch without nuts, try using crushed pretzels or granola.

Chocolate Pistachio Christmas Star Bread – Best Holiday Dessert

Name: Chocolate Pistachio Christmas Star Bread
Prep time: 2 h
Cook time: 22 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: 1 package quick rise dry yeast (about 2 1/4 teaspoons); 1/4 cup granulated sugar; 3/4 cup warm whole milk (110ºF); 1/4 cup warm water (110ºF); 1 large egg; 1/4 cup unsalted butter, softened; 1 teaspoon salt; 3 1/4 to 3 3/4 cups all-purpose flour; 4 ounces semisweet chocolate, broken into pieces; 3 tablespoons unsalted butter; 3 tablespoons honey; Zest of 1 orange; 1/2 cup pistachios, ground or finely chopped; Powdered sugar, for dusting; 1 cup powdered sugar (for icing); 1/4 teaspoon pure vanilla extract; 4 teaspoons milk (plus more if needed)

Description

Chocolate Pistachio Christmas Star Bread is a festive, pull-apart sweet bread made with layers of rich chocolate, chopped pistachios, and orange zest, twisted into a stunning star shape. Finished with a dusting of powdered sugar and served with a vanilla icing dip, it’s the perfect showstopper for holiday breakfasts or dessert tables.

Ingredients

Scale

1 package quick rise dry yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar
3/4 cup warm whole milk (110ºF)
1/4 cup warm water (110ºF)
1 large egg
1/4 cup unsalted butter, softened
1 teaspoon salt
3 1/4 to 3 3/4 cups all-purpose flour
4 ounces semisweet chocolate, broken into pieces
3 tablespoons unsalted butter
3 tablespoons honey
Zest of 1 orange
1/2 cup pistachios, ground or finely chopped
Powdered sugar, for dusting
1 cup powdered sugar (for icing)
1/4 teaspoon pure vanilla extract
4 teaspoons milk (plus more if needed)

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Instructions

In a stand mixer bowl, combine yeast and sugar. Pour warm milk and water over and let sit for 5–10 minutes until foamy.
Add egg, softened butter, salt, and 3 1/4 cups flour. Beat for 3 minutes until a soft dough forms. Add more flour if sticky.
Transfer dough to a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
While dough rises, melt chocolate, 3 tablespoons butter, and honey in a double boiler. Stir in orange zest and set aside.
Once risen, punch down the dough and divide into 4 equal pieces. Roll each into a 10-inch circle.
Place one dough circle on a baking sheet lined with parchment. Spread with 1/3 of chocolate mixture and sprinkle with 1/3 of pistachios. Repeat with 2 more layers.
Top with final dough circle. Use a cup to mark a 2-inch center circle, then cut dough into 16 strips from the center outward.
Twist each pair of adjacent strips twice in opposite directions, then pinch ends to seal and form star points.
Cover with plastic wrap and let rest for 20 minutes. Meanwhile, preheat oven to 375ºF.
Bake for 18–22 minutes or until lightly browned. Cool before dusting with powdered sugar.
For the icing dip, whisk powdered sugar, vanilla, and milk until smooth. Adjust consistency as needed.

Notes

Do not overheat milk and water or it may kill the yeast.
Nutella can be used instead of the chocolate-honey-butter mixture for a shortcut.
Refrigerate shaped dough overnight and bake fresh in the morning.
Store leftovers at room temperature for up to 3 days or freeze for up to 1 month.

Prep Time: 2 hours
Cook Time: 22 minutes
Category: Dessert, Holiday Baking
Method: Baking
Cuisine: European, Holiday

Nutrition

Serving Size: 1 slice (1/16 of bread)
Calories: 424
Sugar: 27g
Sodium: 320mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 7g
Cholesterol: 40mg