Christmas star

Today I want to suggest a dessert for Christmas or even for a super breakfast on January 1st.

A beautiful, visually stunning cake that makes a great impression…but also super soft.

We have a very soft brioche dough filled with a dark chocolate filling that creates a star-shaped brioche.

Procedure

Weigh all the ingredients.

Cut the vanilla bean lengthwise, open it and using a small knife, remove the seeds and pour them into the milk.

Pour the warm milk, vanilla, and yeast into the bowl of a stand mixer and mix until well dissolved.

Then add sugar, salt and flour.

Using the hook, mix for 5 minutes at medium speed.

When the dough begins to form, add the room temperature margarine in cubes a little at a time, adding the next piece when the previous one has been incorporated into the dough, always mixing at medium speed.

It will take about 15-20 minutes. You should obtain an elastic dough. Add salt and knead for 1 minute.

Then make a ball, place it on a work surface, cover the dough with cling film or a tea towel and ago let rise until doubled in size, about 3 hours at room temperature.

Meanwhile, prepare the filling.

Melt the chocolate in the microwave or in a bain-marie, gradually add the cold milk and mix with a spatula.

Mix until you obtain a shiny, smooth ganache without lumps.

Store at room temperature.

Take the dough and divide it into 4 equal parts.

Roll out each ball of dough on a floured surface with a rolling pin until 2-3mm thick, cutting out 4 discs approximately 25cm in diameter.

Take a baking tray lined with parchment paper and place the first disk of dough in the center, pour 1/3 of the filling and spread it evenly over the entire surface.

Place the second disk of dough, pour half of the remaining filling and spread it over the entire surface.

Arrange the third disk of dough, pour in the remaining filling and spread it out.

Place the fourth and final disc of brioche dough.

Place a bowl or cookie cutter in the center and start cutting the dough.

Using a sharp knife, make 4 opposite X-shaped cuts.

Then make another 4 cuts to divide it into 8 wedges and finally another 8 cuts to divide it into 16 wedges.

Take two adjacent wedges and rotate them outwards on themselves and finally join them, proceed in the same way with the other wedges, in this way you will form a star.

Cover with cling film, the film must be placed delicately; it must not be taut otherwise the brioche will not be able to rise.

Let it rise at room temperature for about 2 hours.

Preheat the oven to 180°C static.

Brush with a little vegetable milk, then cook at 180°C in a static oven for 17 minutes.

Allow to cool to room temperature.

Decorate with icing sugar.