Sweet and savory star bread
Want to eat sweet gughra / gujiya or samosa?? Can’t make up your mind? Make this amazing bread with combination of both 🙂
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Every time I work with flour, I find it magical! Just 4 ingredients; flour, salt, yeast and water and you have a dough that can be transformed in so many ways. Make a flatbread for pizza or a toast from a sandwich loaf or spinach pita bread or even the Egyptian ‘pita’ bread to stuff your falafel in! Choices are endless…
First time I made star bread, I stuffed it with Nutella. I was excited to see how beautiful the petals looked and how my son enjoyed ‘plucking’ and devouring the bread. But it’s a large bread and I felt a need for something salty, something savoury to compliment the sweetness of Nutella.
My husband who doesn’t have a sweet tooth like me gave me this genius idea! How about a gujiya/mava gughra to relish along with savory samosa? So here it is, I am so excited to share this star bread with you. It will be a hit both with your family and when you have guests over. You can make the bread ahead of time and listen to oohs and aahs of your guests when you serve it at the table 🙂
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Recipe Card
Sweet and savory star bread
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
3 hrs
COOK TIME
20 mins
SERVINGS
8 – 12
Author: Hema B Kathrani | Cuisine: Fusion | Category: Breads
Prep Time: 3 hrs | Cook Time: 20 mins | Servings: 8 – 12
Want to eat sweet gughra / gujiya or samosa?? Can’t make up your mind? Make this amazing bread with combination of both 🙂
Ingredients
- For the bread dough:
- 3 cups plain flour
- 1 tsp salt
- ¼ cup soft butter/ghee
- ¾ cup warm milk
- To proof the yeast:
- ¼ cup warm water
- 1 tbsp sugar
- 2 tsp instant yeast
- For samosa: (savory)
- 2 medium sized boiled potato
- ½ tsp turmeric powder
- ½ tsp fennel seeds powder (optional)
- 1 tsp cumin seeds powder
- Pinch of garam masala powder
- 1 tbsp aamchur powder
- 1 tbsp ginger and chilly paste
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped mint leaves
- Salt to taste
- ¼ cup grated cheese to garnish
- For gughra/gujiya: (sweet)
- ½ cup condensed milk
- ½ cup grated white chocolate
- ½ tsp cardamom powder
- ½ cup desiccated coconut
- 2 tbsp of sliced almonds for garnish
- 1 tbsp of sugar for garnish
- For ‘eggwash’:
- 2 tbsp milk
- 1 tbsp honey
Method
- Make samosa filling:
- In a bowl, mash the potato taking care to avoid any big lumps that may hinder rolling of the bread.
- Add turmeric, cumin, aamchur, fennel and garam masala powder.
- Mix coriander, mint, salt and ginger chilly paste and mix well.
- Adjust the seasoning if necessary. Keep the mix aside.
- Just before spreading on the rolled-out dough, divide the mix in 3 parts.
- Make gughra/gujiya filling: Mix coconut and cardamom powder and divide the mix in 3 parts. Keep it aside.
- Make the bread dough:
- In a bowl, mix ¼ cup of warm water, 1 tbsp of sugar and 2 tsp of yeast. Keep it aside till the mix becomes frothy.
- In another big bowl, combine flour, salt and melted butter. Mix well.
- Once the yeast mix is frothy, add that to the flour mix.
- Add ½ cup of warm milk to the mix and make a dough. Add remaining milk a spoon at a time to make a sticky dough. You may or may not need use all of the remaining milk.
- Transfer the mix to a clean counter surface and knead for 10 minutes until you have a soft and pliable dough.
- Place it in a greased bowl and cover it for an hour or until it doubles.
- Once the dough has risen, gently deflate the dough and transfer it to a clean counter surface.
- Make the star bread:
- Divide the dough equally in 4 parts. Keeping one part, cover the remaining 3 under a clean napkin.
- Working with one part at time, roll out the dough in a circle of 10 cm in diameter.
- In a pan, put a baking paper and place the rolled-out circle in the middle.
- On the half part of the circle, spread 1 ½ tbs of the condensed milk and then sprinkle one part of the grated white chocolate and cardamom + coconut mix that was prepared earlier.
- On the other half, spread one part of the samosa mix.
- Roll out the 2nd part of the dough in 10 cm in diameter and place it carefully on the first circle.
- Repeat spreading the gujiya/gughra mix and samosa mix as done previously.
- Repeat the process with the 3rd part of the dough.
- Roll out the 4th part of the dough in a circle as well and place it gently above the 3rd circle without any filling.
- Take a cookie cutter or a small bowl (of about 3 cm) and place it in the middle of your rolled-out circles, pressing it gently into the circles to create an indent.
- Using a sharp knife, make 4 parts taking care to leave the middle indent of 3 cm as is.
- Divide each of the parts into further 4 parts making a total of 16 slits.
- Lastly, twist two adjacent slits away from each other twice and then press together to form a pointed edge.
- Cover the star bread with a clean cloth and let it rest for 20-25 minutes.
- Baking the bread:
- Pre heat the oven to 200 C
- Keep a tray with 2 glasses of water at the bottom rack to create steam in the oven
- Mix milk and honey to create an ‘eggwash’ and brush the star bread with it just before putting it in the oven.
- Sprinkle grated cheese on the samosa part of the bread
- Sprinkle sliced almonds and sugar on the sweet part of the bread.
- Bake in the preheated oven for 15-18 minutes.
- Remove from the oven and cool on a wire rack for 10 minutes. Enjoy warm or at room temperature.
Notes
- The temperature of the water and milk should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
- Each flour is different. If you find your dough too sticky, add 1 tbsp of flour to the mix.
- If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
- Keep the second proofing for not more than 30 minutes as the bread will rise and the petals that you did so beautifully can open up.
- If you prefer all savory filling, you may want to see my sunflower bread with pumpkin seed pesto – it is one of my most popular recipe on the blog.
- I use US cup measurement which is 1 cup = 235 ml
- Substitutions:
- You can also use khoya/mava instead of white chocolate. Do mix sugar with khoya/mava before sprinkling on the bread.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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to share your creation😊 It would make my day!
4 thoughts on “Sweet and savory star bread”
I have used wheat instead of maida but my wheat flour is not rising.Already it is 1 hour
Hello Paromita, did the yeast that you used was bubbly and frothy when you mixed it with the dough?
Few days back I tasted Hema’s piece of art. It was stuffed with samosa filing. We loved the spicy fflavour with the ever soft bread which melts in your mouth. The taste is fantastic. Thank you so much for making this for us. We love it!
The pleasure was totally mine! Thank you so much for your feedback 🙂