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Home » Recipes » Bread, Muffins, and Rolls » Spiced Apple Star Bread Recipe

Spiced Apple Star Bread Recipe

October 11, 2016 Updated: September 30, 2020 By Julie Menghini 126 Comments

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Spiced Apple Star Bread is so good you can eat it with a meal or as a dessert. It's a sweetened buttery, bread that's tender and warm from the fall spices. This bread looks hard to make, but it's easier than you think. | HostessAtHeart.com

Spiced Apple Star Bread is a sweet buttery bread loaded with warm cinnamon and plump apples that’s fun to make. It looks holiday special but perfect at any time.

Top view of apple bread twisted into the shape of a star on a wooden cutting board.

This Cinnamon Star Bread is soft and tender and tastes like a cinnamon roll loaded with fresh apple.

With the fall spices and brown sugar it’s like a caramel apple without the stick.

This star shaped bread is perfect for a holiday morning but easy enough to make when you’re craving a delicious pastry.

We originally made this bread when I was participating in a monthly bread challenge.

The challenge was to create a bread using fall fruits or vegetables. Sweet or savory bread was all game.

Our Spiced Apple Star Bread just screams fall!

Star-shaped bread

Quite some time ago we saw Cinnamon Star Bread on the King Arthur website.

It was one of those recipes that we just couldn’t get out of my mind.

We wanted to make it but it really looked labor-intensive.

One of the reasons we joined the Bread Bakers group was to learn and challenge myself when it comes to baking bread.

This event was the perfect time to give it a try.

Star-shaped bread

Star Bread Fillings

To put a spin on the Cinnamon Star Bread, we stuffed our bread it with apples. Here are some more ideas.

  • Add raisins to the apples
  • Substitute the apples with pears
  • Substitute the fruit with chocolate chips

How to make Spiced Apple Star Bread

6 photo collage of how to shape the Spiced Apple Star Bread.
How to make Apple Spiced Star Bread
  • We used an electric stand mixer for this recipe. Add the dough ingredients to the bowl, and with the mixer running, slowly add the water until the dough is soft and smooth, not wet and sticky.
    • Cover the dough and let it rise for one hour.
  • Using a bench scraper, cut the risen dough into 4 pieces. I rolled them into balls and covered them for 15 minutes while I prepared the filling.
  • Roll each ball into a 10-inch circle.
    • I turn a baking sheet upside down and cover it with parchment paper. Put the first dough circle on the parchment paper.
  • Brush the dough with melted butter and sprinkle it with brown sugar and 1/3 of the diced apples.
  • Place the second dough circle on top of the first one and stretch it to match up the edges of the first circle.
  • Repeat the filling and third dough circle. Place the 4th circle over the previous 3 but don’t top it with filling.
  • Place a 2-1/2 to 3-inch biscuit cutter in the center of the top dough circle.
    • Don’t cut through the dough. Just place it there.
    • You can also use a glass. You just need a circle you can work around.
  • Using the bench scraper or sharp knife, make 4 cuts through all 4 layers evenly spaced through all four layers. Repeat until you have 16 cuts to the center.
  • Each 2 strips make one star tip. Pick up two strips and twist them twice away from each other. Continue until all 16 strips have been twisted.
  • Pinch the pairs of strips together to create a point.
  • Remove the cutter. Cover with a clean towel and let star rise 45 minutes. While star rises, preheat the oven
  • Remove towel and brush with beaten egg. Sprinkle with Turbinado or demerara sugar.
  • Bake

That many steps? Not really, I just really broke them down so it would be easy for you to shape your bread.

Love it? Pin it!

3/4 view of a star shaped loaf of bread on a wooden cutting board.

Tips for the perfect Star Bread

  • Dice the apples in small pieces to make twisting the bread easier without losing the filling.
    • We recommend using fresh apples. Canned or jar apple slices will have too much moisture making the bread soggy and/or lose it’s shape.
  • Don’t overfill the dough. You will just lose the extra filling when you twist it or it will be difficult to shape.
  • Don’t overproof the second rise. By doing so, you will lose the shape.
  • We added turbinado (sugar in the raw) to the top of our bread because we love the crunch you get when you bite into it. You could skip the sugar and just apply a dusting of powdered sugar or a simple glaze.
sliced bread

I’m hoping all of these details will encourage you to give it a try and I hope you’ll let me know if you have any questions.

If you like this recipe here are some other shaped bread recipes you may enjoy.

  • Blueberry Twisted Bread Rolls
  • Kifli Walnut Roll Recipe
  • Nut Rolls
  • Brioche Cinnamon Rolls
  • Russian Sweet Bread

We LOVE baking bread! You can find all of our bread recipes here!

Don’t have time to make it now? Pin it for later!

Two Picture collage for Pinterest separated by the title "Spiced Apple Star Bread" Top picture is a baked loaf of star bread and the bottom photo shows the inside of a slice.

The bread gods were definitely with me. There isn’t anything difficult about making this bread and I’ll be making it several times throughout the year.

It’s not any more difficult than making cinnamon rolls, and makes an amazing gift!

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Some of our most popular recipes!

  • Sourdough Bread Recipe
  • Basic Muffin Recipe
  • Swedish Apple Pie
  • Pear Pie Filling
Top view of apple bread twisted into the shape of a star on a wooden cutting board
Print
5 from 4 votes

Spiced Apple Star Bread Recipe

Spiced Apple Star Bread is a sweet, buttery, bread that’s tender and warm from the fall spices. It’s easier to make than you’d think!
Prep Time 2 hrs 30 mins
Cook Time 12 mins
Total Time 2 hrs 42 mins
Servings 12
Author Julie Menghini
Prevent your screen from going dark

Ingredients

Dough

  • 2 cups Unbleached all-Purpose flour plus more for dusting
  • 1 cup of warm water may not use all
  • 1/4 cup unsalted butter softened to room temperature
  • 2 tsp instant yeast
  • 2 tbsp white granulated sugar
  • 1 tsp salt
  • 1/4 cup dry milk
  • 1/4 cup potato flour or instant mashed potato flakes

Filling

  • 1/4 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice
  • 2 tbsp butter melted
  • 1 apple cored, peeled, and finely diced
  • 1 egg slightly beaten
  • Turbinado or demerara sugar

Instructions

  • In the bowl of an electric mixer combine all dough ingredients EXCEPT water. Mix on low until blended. Drizzle in warm water with mixer running until dough is soft and smooth. Put the dough in a greased bowl and turn once to coat both sides. Cover with plastic wrap and allow bread to rise for 1 hour or until dough doubles in size.
  • Once the bread has risen, divide into four even-sized pieces and roll into balls. Cover with plastic wrap and allow to rest for 15 minutes.
  • In a small bowl combine brown sugar and spices. Mix to combine. Melt butter in a separate container.
  • Dust a working surface lightly with flour. Roll out each piece of dough into a 10-inch circle.
  • Place the first circle on a baking sheet covered with parchment paper. Brush with melted butter, sprinkle with brown sugar mixture and top with diced apples.
  • Place the next circle over the first filled circle. Stretch to match up edges. Repeat brushing with butter, sprinkle with brown sugar and then apples. Repeat with the 3rd circle and top with the fourth but don’t fill or brush the top of the fourth circle.
  • Place a 2-1/2″ to 3″ biscuit or cookie in the center of the circle. Don’t cut through the dough center just set it there. Using a sharp knife or dough scraper make 4 cuts through all 4 layers evenly spaced through all four layers. Repeat until you have 16 cuts to the center.
  • Pick up two strips and twist them twice away from each other. Continue until all 16 strips have been twisted.
  • Pinch the pairs of strips together to create a point.
  • Remove the cutter. Cover with a clean towel and let star rise 45 minutes. While star rises, preheat the oven to 400°F.
  • Remove towel and brush with beaten egg. Sprinkle with Turbinado or demerara sugar. Bake for 10-15 minutes until golden brown.
  • Cool on the pan for 10 minutes before serving.
  • Store covered at room temperature.

Video

Notes

Recipe adapted from King Arthur Flour

Nutrition

Calories: 189kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 231mg | Potassium: 117mg | Fiber: 1g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Thank you Pavani for hosting this month’s fun challenge. We can’t wait to go through all of the recipes and hope you will check them out too.

This month’s for BreadBakers’, we’re baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc.

Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.

  • Apple & Olive Oil Boulé from Food Above Gold
  • Apple Cider Muffins from A Baker’s House
  • Baked Cauliflower Breadsticks from Sneha’s Recipe
  • Broccoli Burger Buns from Herbivore Cucina
  • Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
  • Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
  • Easy Apple Banana Bread from Food Lust People Love
  • Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
  • Potato Bread Rolls from Gayathri’s Cook Spot
  • Pumpkin Challah from Passion Kneaded
  • Sauerkraut-Nut Bread from Palatable Pastime
  • Savoury Potato Rose Rolls from Sara’s Tasty Buds
  • Spiced Apple Star Bread from Hostess At Heart

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Ready to Pin it?

Star-shaped bread

Bread, Muffins, and Rolls· Breakfast· Recipes

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Dark Chocolate Baked Donuts Recipe »

Comments

  1. Michele says

    November 18, 2019 at 10:15 am

    Unbelievable! Finally got the courage to try this recipe. My friends thought I was a master baker! It was so beautiful! The step by step instructions were just what this girl needed to make it! THANK YOU! ps… it tasted even better than it looked!

    Reply
    • Julie Menghini says

      November 18, 2019 at 1:10 pm

      Thank you, Michele!

      Reply
  2. Chris says

    September 28, 2019 at 10:44 am

    This dough works well in a bread machine, dough cycle. I have made without apples from KARTHUR site. It is NOT recommended to preassemble and refrigerate as filling will seep out, this would be worse with apples as contact with sugar will draw moisture out of apples. I also used my pie crust bags, plastic circles that are zippered and enclose the dough, nice even round uniform circles.. this is bread not pastry, you won’t overwork it. Check out the blog on King Arthur, separate from the recipe for detailed shaping.. yes, time consuming but a beautiful and delicious bread, not overly sweet..

    Reply
    • Julie Menghini says

      September 28, 2019 at 7:04 pm

      Thank you for sharing, Chris!

      Reply
  3. Kristn says

    December 24, 2018 at 9:33 am

    Wondering how much of this can be made ahead of time. I am debating on whether I should make it all the way to baking and then putting it in the fridge so that on Christmas morning, I just have to pull it out and bake it OR should I just bake it all the way and then just reheat it in the morning….have you or anyone else on here made it ahead? What were the results?

    Reply
    • Julie Menghini says

      December 25, 2018 at 7:45 pm

      I’ve had that question before Kristn and sorry I didn’t see it yesterday. Personally, I freeze baked goods all the time and know you can buy frozen cinnamon rolls dough and then bake them later. I think I’d bake it up and then wrap it in plastic and then foil. It should come out like it was freshly baked. I’ll give this a try sometime and update the post.

      Reply
  4. Alicia says

    December 23, 2018 at 2:34 am

    To prevent the filling from making a pool of caramelized sugar on the bottom, I divided the dough into 5 and rolled it out in stages, to let the layers relax in turn, achieving 10″ disks for each. I buttered the bottom layer, then placed the first filled layer on top and when finished stacking and pinching the top 4 layers, cut and twisted them as Julie instructs in her recipe, leaving the bottom layer whole. Then I gently tucked in the bottom layer to keep the star shape and sure enough, when the whole beautiful thing was baked, the bottom whole layer caught the run-off from the top four layers. Instead of a sticky mess on the bottom, you get more of what you put in it with the same amount of dough, albeit thin as struedel without the hassle of making a giant paper-thin pastry dough, you do it in stages of manageable size 10″. Thank you so much, Julie! Next, a savory version with herbs and nuts.

    Reply
    • Julie Menghini says

      December 25, 2018 at 7:38 pm

      Wow Alicia you definitely did an amazing job and I’d definitely think the savory version with herbs and nuts would be delicious. Maybe even a sprinkling of grated cheese in your filling. If you do it let me know how it goes.

      Reply
  5. Lois says

    October 26, 2018 at 5:43 pm

    The recipe could use some clarification. It needs to state that the dough should be divided into 4 parts, each of which will be rolled into a ball. Also, should the amounts for the filling ingredients be tripled? I can’t imagine one apple being enough for three layers.

    Reply
    • Julie Menghini says

      October 28, 2018 at 9:11 am

      Hi Lois! Thank you for stopping by. I added the word four further up in the recipe instructions for clarification. Thank you for pointing that out. Also, I did only use one apple diced in small pieces. This is a soft dough and I didn’t want to add a lot of moisture from additional fruit. I would say the filling is more about the cinnamon than the apple but the combination works. I hope you’ll let me know if you make this bread. We love it.

      Reply
  6. Tiffany says

    September 8, 2018 at 10:22 pm

    Bread tastes wonderful! I absolutely love your picture! I would like to perfect mine so that it comes out as beautiful as yours! I feel like I followed the recipe, but it isn’t as beautiful. I tried to post a picture of my bread, but I am not having any luck. 🙁
    It seems that your braiding is more pronounced than mine.

    Reply
    • Julie Menghini says

      September 10, 2018 at 7:36 pm

      Congratulations, Tiffany! There are so many people that won’t attempt this bread! I’m sure your bread was impressive regardless of what you think. Send your picture to [email protected] and maybe I can offer some tips? Thank you so much for sharing your experience. You’ll be a pro in no time!

      Reply
  7. Micah says

    December 25, 2017 at 2:37 pm

    I’m very new to this and need some help. What is the dough consistency supposed to be when mixing it with a kitchen aid mixer and a dough hook? The machine manual says 4 minutes is enough to completely mix it, but my dough was very flimsy and took TWO hours to prove in my oven on the “bread proof” settings (100 degrees)….

    I misunderstood and ended up with half as many strips of the star as needed so mine looked kind of like a diamond… what’s the secret to making the twists look pretty? Is there a secret to making the dough less wet so it twists better?

    Would it be worth my time to try this on a pizza stone rather than a baking sheet?

    Do I cook for 12 minutes, do the egg wash, and then cook for 12 more minutes?

    Is an egg wash the whites or the yolks?

    With breads, do you cook on the bottom most part of the oven?

    Reply
    • Julie Menghini says

      December 26, 2017 at 9:51 am

      Hi Micah! Thank you for stopping by. If the dough is too soft you may have added a little too much water. If that happens, add just enough flour to make it workable. Just drizzle a little bit at a time. What I did with the twists was you gently turn each on the same amount of times and then pinched them together to a point. I’m sure your diamond looked beautiful too. I put on the egg wash before it goes into the oven. The whole thing only takes 12 to 15 minutes to bake. Please let me know if you have any more questions. Baking as you know is an experience and sometimes experimenting is just as fun. Enjoy your day and thank you for stopping by.

      Reply
      • Micah says

        December 27, 2017 at 7:48 am

        Thank you so much!!!!! I’m going to try making it again!! My guess is that if I can get it down, I can make it with all kinds of flavors with jams and stuff and spice it up! I’m hoping to make this bread my family’s Christmas morning tradition!!!!!

        Reply
        • Julie Menghini says

          December 28, 2017 at 7:40 pm

          I agree, Micah! I was just wondering why I hadn’t done more with this technique myself!

          Reply
          • Micah says

            December 31, 2018 at 6:20 am

            Hi!! I wanted to thank you for the tips! Have continued to learn about bread making with your tips and some additional sources and am overcoming my fear of it! Made it again this Christmas and it turned out much better!! I think I’mfinally understanding yeast!

          • Julie Menghini says

            December 31, 2018 at 7:12 pm

            Thank you for letting me know Micah! I just love that you stopped by and let me know and left me 5 stars. That’s awesome. If you ever have any tips that would help others jumping into the bread world or want me to make something and write it up just let me know.

    • Julie Menghini says

      December 26, 2017 at 9:53 am

      Also Micah, I use the whole egg for the egg wash. It helps to add a small splash of water to think it just slightly. It brushes on so much easier, and I bake it in the center of my oven. Turn it half way through if your oven tends to bake unevenly.

      Reply
  8. Marie says

    April 9, 2017 at 10:56 pm

    Julie, this is just beautiful. I’ll definitely be trying these out over Easter 🙂

    Reply
    • Julie Menghini says

      April 9, 2017 at 11:31 pm

      Thank you, Marie! I had so much fun making it and was so happy with the way it turned out. Let me know how yours turn out!

      Reply
  9. Cook & Enjoy says

    December 31, 2016 at 5:01 pm

    WOW What an awesome and lovely bake. bread. LOVE LOVE LOVE it.

    Reply
    • Julie Menghini says

      January 1, 2017 at 9:50 pm

      Thank you so much! I just love baking bread and was so happy with how this one came out. It was a lot of fun to make too.

      Reply
      • Cook & Enjoy says

        January 1, 2017 at 10:16 pm

        I iwll have to bookmart his one to try at some point.
        We have a monthly Share and Inspire Others! Recipe Exchange on our blog. and I am wondering if you would be interest to participate. I am leaving the link here for you to check it out: https://cookandenjoyrecipes.wordpress.com/2017/01/01/january-2017-share-and-inspire-others/
        We do a different theme every month. Please join our blog and email me your entry. I would love to have you on board as well. Thanks in adv ance

        Reply
  10. mira says

    December 2, 2016 at 11:39 pm

    Looks gorgeous! Will definitely try it!

    Reply
    • Julie Menghini says

      December 3, 2016 at 5:14 pm

      Thank you Mira! It was a lot of fun to make.

      Reply
  11. Jocelyn (Grandbaby Cakes) says

    December 2, 2016 at 9:07 am

    Gosh this looks like pure comfort.

    Reply
    • Julie Menghini says

      December 4, 2016 at 10:26 am

      Thank you, Joelyn! It was so good.

      Reply
  12. Megan @ MegUnprocessed says

    December 1, 2016 at 4:04 am

    This is absolutely gorgeous!!

    Reply
    • Julie Menghini says

      December 1, 2016 at 9:02 am

      Thank you Megan!

      Reply
  13. Lauren says

    November 13, 2016 at 9:22 pm

    Would it be possible to make the night before and bake it off in the morning? I assume when the baking time is so short that there is no room to par-bake it? Just really checking to see how forgiving it is?

    Thanks!

    Reply
    • Julie Menghini says

      November 13, 2016 at 9:46 pm

      I’ve never done it with this recipe Lauren but you can with a lot of breads. I would put it in the fridge after the first rise. And then the next day put it in your pan and let it do the second rise and then bake it. I do this with my brioche. You can try it with this one. https://hostessatheart.com/brioche-bun-recipe/

      Reply
  14. Megan says

    October 31, 2016 at 3:32 pm

    This is just gorgeous! But I am still intimidated! Ever think of posting a video of creating the star?

    Reply
    • Julie Menghini says

      October 31, 2016 at 3:43 pm

      Hi Megan! I’m in the stages of creating a tutorial on baking bread for people that are just not sure that they can do it. It will be released free to everyone on my mailing list. I’m hoping to make it a progressive course and this star would be a great one to feature on video. I’m still working on creating video and will keep you posted in when I get there. Thank you for stopping by and I love getting ideas of what people would like to see.

      Reply
  15. Kevin | Keviniscooking says

    October 31, 2016 at 10:52 am

    Wow! This is a beauty! Thanks for the step by step photo inspiration!

    Reply
    • Julie Menghini says

      October 31, 2016 at 3:46 pm

      Thank you, Kevin! I was a bit intimidated before starting this project so wanted to make sure others could see that it really isn’t hard to do. Give it a try and let me know how it goes!

      Reply
  16. Michaela Kenkel says

    October 30, 2016 at 8:25 pm

    I don’t know if I have ever seen anything quite so beautiful!

    Reply
    • Julie Menghini says

      October 31, 2016 at 7:35 am

      Wow Michaela, Thank you!

      Reply
  17. [email protected]'s Dinnertime Dish says

    October 30, 2016 at 11:40 am

    This bread sounds so delicious and looks so impressive! I enjoy making bread, so I’m going to have to give this one a try!

    Reply
    • Julie Menghini says

      October 31, 2016 at 7:45 am

      Thank you, Lisa! It was fun to make and delicious to eat. I hope you’ll let me know what you think or if you have any questions.

      Reply
  18. Adri says

    October 29, 2016 at 7:02 pm

    What a terrific post! Your bread looks beautiful, and your directions are excellent. Congratulations on a job well done!

    Reply
    • Julie Menghini says

      October 31, 2016 at 7:57 am

      Thank you so much, Adri! I’m happy that you found the instructions easy to follow. I put off making this one way to long because I thought it would be hard. It wasn’t at all and I’ll be making it again.

      Reply
  19. Sandra Shaffer says

    October 29, 2016 at 6:52 pm

    What a show stopper! All those flavors and how beautiful this bread looks. Almost too pretty to dig into, but after the first piece I’m sure this will be devoured 🙂

    Reply
    • Julie Menghini says

      October 31, 2016 at 8:01 am

      Thank you Sandra! It was so much fun to make and definitely delicious to eat!

      Reply
  20. Justine says

    October 29, 2016 at 5:25 pm

    This is unbelievably beautiful!

    Reply
    • Julie Menghini says

      October 31, 2016 at 8:02 am

      Thank you, Justine! I had fun making it and was very happy that it was a success!

      Reply
  21. Platter Talk says

    October 29, 2016 at 1:46 pm

    What a perfect fall and holiday treat; these apple goodies are absolutely beautiful and no doubt just as tasty and flavorful as your gorgeous photographs depict. Stellar job with this recipe!

    Reply
  22. Heather Gallagher says

    October 28, 2016 at 8:43 am

    your photography is stunning and so is the Star Bread! Oh my goodness – I’m going to need to make this!

    Reply
    • Julie Menghini says

      October 28, 2016 at 3:26 pm

      Thank you so much Heather! I hope you will make it and let me know how it turns out.

      Reply
  23. Angela says

    October 28, 2016 at 8:34 am

    Julie, this is STUNNING!!! I am so impressed with this delicious recipe!!

    Reply
    • Julie Menghini says

      October 28, 2016 at 3:27 pm

      Thank you Angela! To be honest it came out even better than I thought it would.

      Reply
  24. Debbie says

    October 27, 2016 at 7:27 am

    ALMOST. Almost to pretty to eat. ALMOST!

    Reply
    • Julie Menghini says

      October 27, 2016 at 3:01 pm

      Thank you Debbie!

      Reply
  25. Debi at Life Currents says

    October 26, 2016 at 2:56 pm

    This would be so impressive to serve at a brunch – maybe Christmas day brunch! Oh, I love it. Thanks!

    Reply
    • Julie Menghini says

      October 27, 2016 at 3:20 pm

      Thank you Debi. I was thinking of the same thing and changing up the filling.

      Reply
  26. Michelle says

    October 26, 2016 at 2:08 pm

    That bread is absolutely stunning!! I am in awe!

    Reply
    • Julie Menghini says

      October 27, 2016 at 3:22 pm

      Thank you Michelle! It was a fun one to make.

      Reply
  27. Alix @A Hedgehog in the Kitchen says

    October 25, 2016 at 4:33 am

    This looks really yummy! We are very into making bread at the moment – cheese naan, pitas, Turkish pides and wholewheat bagels! Thanks for sharing this awesome recipe! We can’t wait to try it! 🙂

    Reply
    • Julie Menghini says

      October 25, 2016 at 9:37 am

      Thank you Alix! It was so fun to make. Give it a try and let me know how it goes!

      Reply
  28. Jennifer A Stewart says

    October 21, 2016 at 2:21 pm

    Beautiful, Gorgeous, and I don’t know whether to hang it on the wall and stare at it all day or shove the whole thing in my mouth.

    Reply
    • Julie Menghini says

      October 21, 2016 at 5:25 pm

      LOL! Definitely, eat it! It’s delicious. Thank you, Jennifer!

      Reply
  29. Caroline says

    October 21, 2016 at 7:43 am

    My goodness, that bread looks absolutely stunning. So pretty you almost don’t want to cut it, but only almost as it sounds delicious as well!

    Reply
    • Julie Menghini says

      October 21, 2016 at 9:14 am

      Thank you, Caroline! This bread was almost like dessert and I can’t wait to make it again. Have a wonderful weekend Caroline!

      Reply
  30. Monika Dabrowski says

    October 21, 2016 at 7:33 am

    This bread is culinary art! It looks simply stunning! Bread with yeast is so moreish, absolutely love it, I’d eat it hot straight from the oven. And the spiced apple sounds so delicious in this bread recipe:)

    Reply
    • Julie Menghini says

      October 21, 2016 at 9:12 am

      Thank you so much, Monika! I was really pleased with how this one came out, and I’ll be making it again. I really appreciate you stopping by and hope you have a wonderful day!

      Reply
  31. Angie | Fiesta Friday says

    October 20, 2016 at 7:08 pm

    Gasp! How could you even begin to cut into that piece of art! I would just look and look some more… Julie, this bread is too awesome

    Reply
    • Julie Menghini says

      October 21, 2016 at 9:07 am

      Thank you so much Angie! I actually couldn’t wait to cut into it and it was so good. John and I finished off that whole thing by ourselves! Thank you so much for making it one of your Fiesta Friday features this week. That is always such an honor!

      Reply
  32. Matt @ RoighEats says

    October 15, 2016 at 12:08 pm

    Wow, so I’ve found my new impress the in-laws dish! Love cinnamon apples biscuits and apples, plus lets face it – it looks cool!

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:12 pm

      Thank you Matt! It was a lot of fun to make and delicious to eat. I’d love it if you send a pic or a comment if you get it made. Thanks for stopping by and enjoy your weekend

      Reply
    • Julie Menghini says

      October 15, 2016 at 12:12 pm

      Thank you Matt! It was a lot of fun to make and delicious to eat. I’d love it if you send a pic or a comment if you get it made. Thanks for stopping by and enjoy your weekend

      Reply
  33. Lily says

    October 15, 2016 at 8:49 am

    This caught my attention right away. It looks so intricate, but now that I’ve seen your photos and read your instructions, it doesn’t seem difficult at all. Pinned for later!

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:24 pm

      Thank you, Lily! I know it looks daunting Lily but it’s not and I hope you will give it a try. It’s really fun to put together.

      Reply
  34. Wendy Klik says

    October 14, 2016 at 7:15 pm

    That is amazing. I am definitely making this over the holidays. I pray that mine turns out half as beautiful as yours.

    Reply
    • Julie Menghini says

      October 15, 2016 at 12:27 pm

      Thank you, Wendy! It looks daunting but it really is a lot of fun. Read through it and please let me know if you have any questions.

      Reply
      • Wendy says

        October 15, 2016 at 6:10 pm

        I am going to try it tomorrow as a garlic cheese bread to serve with lasagna. If it turns out well and I post it I will link back to you

        Reply
        • Julie Menghini says

          October 16, 2016 at 10:50 am

          I can’t wait to see it Wendy! I bet it’s going to be amazing. I appreciate the mention too!

          Reply
  35. Julianna says

    October 14, 2016 at 6:11 pm

    I am speechless at this beauty! 😀

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:28 pm

      Thank you Julianna! It was a fun one to make.

      Reply
  36. zeba Durrani says

    October 14, 2016 at 6:08 pm

    Oh my…what a beautiful bread…the apple and the spices and just elevating the beauty of this bread. I am in awe of your creativity Julie! Looks delicious and thanks for sharing on Fiesta Friday!

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:28 pm

      Thank you so much Zeba! This bread was a lot of fun to make and eat! Thank you so much for co-hosting this week!

      Reply
  37. Robin @ A Shaggy Dough Story says

    October 14, 2016 at 3:56 pm

    What a beauty, Julie, inside and out! I’ve tried making a couple of star breads, with varying degrees of success, but you’ve inspired me to give it another go.

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:03 pm

      Thank you Robin! I had a lot of fun and had a bit of beginners luck I think.

      Reply
  38. Pavani says

    October 13, 2016 at 8:26 pm

    Wow, what a stunning bread that is Julie. It must have tasted amazing .

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:22 pm

      Thank you, Pavani. I had fun making this. You gave us a fun theme this month!

      Reply
  39. sharanya palanisshami says

    October 13, 2016 at 4:18 am

    This star shaped bread is in my to do list . Well explained with clear pictures ……. Lovely

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:26 pm

      Thank you so much! It is easy with pictures is what I found.

      Reply
  40. sneha datar says

    October 13, 2016 at 2:05 am

    Beautiful and artistically made bread.

    Reply
    • Julie Menghini says

      October 14, 2016 at 6:38 pm

      Thank you, Sneha! It was a lot of fun to make too.

      Reply
  41. Sheryl says

    October 12, 2016 at 9:17 pm

    Way to go Julie I am truly impressed with how beautiful your bread came out !

    Reply
    • Julie Menghini says

      October 12, 2016 at 10:10 pm

      Thank you so much Sheryl! I really had a good time making it and eating it!

      Reply
  42. [email protected] says

    October 12, 2016 at 2:54 pm

    Pinned!! This is beyond fabulous, Julie. Beautiful and mouthwatering- hopefully I can replicate it over here. 😉

    Reply
    • Julie Menghini says

      October 12, 2016 at 10:17 pm

      Thank you Josette! I KNOW you can do this. You have mad bread skills and I hope you will let me know how it goes.

      Reply
  43. judigraber says

    October 12, 2016 at 10:39 am

    I saw this bread too Julie and ever since I made Pane Banco I have been interested in “twisted bread”. Thanks for trying it first so I know what to do – except there are always good comments after every KAF recipe. You kicked it up a notch by adding an apple – great idea!

    Reply
    • Julie Menghini says

      October 12, 2016 at 1:41 pm

      Thank you Judi! KAF is my go too with bread. I sure wish I was as talented as developing the recipes but I guess some of them have been around for a long time and just keep getting tweaked like we do?

      Reply
  44. Celebrating Sunshine says

    October 12, 2016 at 9:51 am

    This is truly a piece of art! I’m sure it is very tasty, but I would never break it, cut it or eat it. 🙂

    Reply
    • Julie Menghini says

      October 12, 2016 at 1:42 pm

      Thank you Ana! It was really good and I’ll be making it again for Thanksgiving.

      Reply
  45. Sonal says

    October 12, 2016 at 8:31 am

    That is one gorgeous looking bread that is screaming fall!!!

    Reply
    • Julie Menghini says

      October 12, 2016 at 1:43 pm

      Thank you Sonal! It was so much fun to make and my head is just swimming with stuffing ideas for the holidays.

      Reply
  46. Loretta says

    October 12, 2016 at 8:23 am

    Move over Martha Stewart, here comes Julie, our world-class baker! 🙂 This IS definitely art on a plate Julie. I love the challenges your bread bakers group gets out. It surely takes you to new heights. When I first saw it, I thought, “whoa, you could sell these to bakeries around the holidays”. Seriously though, all the ingredients too would have me savoring each bite for a long time. I like your illustrations, it looks like it all fell into place together. Dare I try it? :))

    Reply
    • Julie Menghini says

      October 12, 2016 at 1:45 pm

      Thank you Loretta! I think you would be absolutely astonished at how easy this bread is to make. I want you to try it and send me a picture of how beautiful yours is too. I let it intimidate me when I saw it the first time, but the how too pictures are easy to follow.

      Reply
  47. Holly says

    October 11, 2016 at 8:16 pm

    Stunning! Yes, your photos really do bring this bread to life and show us how to make it step by step. Thanks for sharing!

    Reply
    • Julie Menghini says

      October 11, 2016 at 11:12 pm

      Thank you Holly! It was such a fun bread to make.

      Reply
  48. Suzanne says

    October 11, 2016 at 6:37 pm

    It really is a work of art Julie. Beautiful and delicious.

    Reply
    • Julie Menghini says

      October 11, 2016 at 11:13 pm

      Thank you Suzanne! I had so much fun with this one and will be making it for the holidays too.

      Reply
  49. Kelster says

    October 11, 2016 at 4:42 pm

    Beautiful bread!

    Reply
    • Julie Menghini says

      October 11, 2016 at 11:13 pm

      Thank you!

      Reply
  50. Smruti @ Herbivore Cus=cina says

    October 11, 2016 at 4:08 pm

    WOW this star shaped bread is beautiful and with all the apple in there, I am sure it is simply irresistible!

    Reply
    • Julie Menghini says

      October 11, 2016 at 11:14 pm

      Thank you Smruti! We really loved it and it was so much fun to put together.

      Reply
  51. Johanne Lamarche says

    October 11, 2016 at 2:05 pm

    You make it look easy Julie and what a masterpiece you have created! Almost too pretty to eat but I can’t resist….I want a slice, especially with warm apple filling. Wow!

    Reply
    • Julie Menghini says

      October 11, 2016 at 11:15 pm

      Thank you Johanne! I have so much fun making my breads as you know. This one was delicious too.

      Reply

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