12 Delicious Cookie Butter Brioche Star Recipes

Are you ready to transform your baking game with something irresistibly sweet and spectacular? Dive into the world of cookie butter brioche stars, where flaky, buttery pastry meets the creamy, spiced delight of cookie butter. Perfect for cozy mornings or festive gatherings, these 12 recipes promise to dazzle your taste buds and impress your loved ones. Let’s get started on this delicious adventure!

Cookie Butter Brioche Star with Vanilla Glaze

Venturing into the realm of sweet, buttery delights, this Cookie Butter Brioche Star with Vanilla Glaze is a showstopper that marries the rich, spiced flavor of cookie butter with the tender, fluffy texture of brioche, all crowned with a silky vanilla glaze. Perfect for brunch or as a decadent treat, it’s a recipe that promises to impress with its layers of flavor and stunning presentation.

Ingredients

• 1 cup warm whole milk (110°F, the perfect temperature to activate yeast without killing it)
• 2 1/4 tsp active dry yeast (I always check the expiration date to ensure it’s active)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 4 1/2 cups all-purpose flour (sifted, for a lighter dough)
• 1 tsp salt (to balance the sweetness)
• 3 large eggs (room temperature, for better incorporation)
• 1/2 cup unsalted butter, softened (I prefer European-style for its higher fat content)
• 1 cup cookie butter (smooth, for easy spreading)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)
• 2 tbsp whole milk (for the glaze, adds creaminess)
• 1 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add remaining sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thinly without tearing.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll out into a large rectangle on a floured surface. Spread cookie butter evenly over the surface.
6. Roll the dough tightly into a log, then cut into 8 equal pieces. Arrange in a star pattern in a greased 9-inch round pan. Cover and let rise for 30 minutes.
7. Preheat oven to 350°F. Bake the brioche star for 25-30 minutes until golden brown. Tip: Cover with foil if browning too quickly.
8. While cooling, whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over the warm brioche.

Golden and glistening, this brioche star offers a delightful contrast between the crisp exterior and the soft, buttery layers within. The vanilla glaze adds a sweet finish that complements the spiced cookie butter beautifully. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Drizzled Cookie Butter Brioche Star

Brimming with the warmth of homemade goodness, this Chocolate Drizzled Cookie Butter Brioche Star is a showstopper that marries the rich, nutty flavors of cookie butter with the buttery softness of brioche, all crowned with a luxurious chocolate drizzle. Perfect for those who adore a touch of elegance in their baking, this recipe promises to be as delightful to make as it is to devour.

Ingredients

• 1 cup warm whole milk (110°F, the perfect temperature to activate yeast without killing it)
• 2 1/4 tsp active dry yeast (I always check the expiration date to ensure it’s fresh)
• 1/3 cup granulated sugar (for that just-right sweetness)
• 4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp salt (fine sea salt is my preference for even distribution)
• 3 large eggs (room temperature eggs blend more smoothly into the dough)
• 1/2 cup unsalted butter, softened (European-style butter elevates the brioche’s richness)
• 1/2 cup cookie butter (smooth or crunchy, depending on your texture preference)
• 1/2 cup semi-sweet chocolate chips (I like to use a mix of chips and chopped bar chocolate for a more complex melt)
• 1 tbsp coconut oil (for a glossy, smooth chocolate drizzle)

Instructions

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add flour and salt to the yeast mixture, stirring to combine. Then, mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Gradually add softened butter, mixing until the dough is smooth and slightly sticky. This may take about 5 minutes with a stand mixer on medium speed.
4. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and roll it out on a floured surface to a 12-inch circle. Spread cookie butter evenly over the surface, leaving a 1-inch border.
6. Cut the circle into 8 equal wedges. Roll each wedge from the wide end to the point to form a crescent shape, then arrange all crescents in a star pattern on a parchment-lined baking sheet.
7. Cover and let rise for another 30 minutes. Preheat oven to 350°F during the last 10 minutes of rising.
8. Bake for 25 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Drizzle over the cooled brioche star.

With its layers of tender brioche and swirls of cookie butter, each bite of this star is a heavenly blend of textures and flavors. Serve it warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Cinnamon Sugar Cookie Butter Brioche Star

Magical in its simplicity yet decadent in flavor, this Cinnamon Sugar Cookie Butter Brioche Star is a showstopper that marries the warmth of cinnamon with the rich, creamy depth of cookie butter, all wrapped in a tender, buttery brioche. Perfect for those who cherish the art of baking, this recipe promises a delightful interplay of textures and tastes.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature wakes the yeast just right)
• 2 1/4 tsp active dry yeast (a little packet is perfect)
• 1/2 cup granulated sugar (for that sweet, golden crust)
• 4 cups all-purpose flour (I always spoon and level to avoid dense dough)
• 1 tsp salt (fine sea salt blends seamlessly)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (European-style butter elevates the flavor)
• 1/2 cup cookie butter (smooth or crunchy, depending on your texture preference)
• 1/4 cup cinnamon sugar mix (I like a 2:1 ratio of sugar to cinnamon for balance)

Instructions

1. In a large bowl, combine the warmed milk, yeast, and a pinch of the sugar. Let sit for 5 minutes until frothy, proving the yeast is active.
2. Add the remaining sugar, flour, salt, eggs, and softened butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll out into a large rectangle on a floured surface. Spread the cookie butter evenly over the surface, then sprinkle with cinnamon sugar.
6. Roll the dough tightly into a log, then cut into 8 equal pieces. Arrange the pieces in a greased 9-inch round pan to form a star.
7. Cover and let rise for another 30 minutes. Preheat the oven to 350°F during the last 10 minutes of rising.
8. Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F. Tip: Tent with foil if the top browns too quickly.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Flaky, buttery layers give way to a heart of spiced cookie butter, making each bite a luxurious experience. Serve warm with a dollop of whipped cream or as a decadent breakfast treat with a side of fresh berries.

Nutella Stuffed Cookie Butter Brioche Star

Amidst the hustle of modern life, there’s something profoundly comforting about pulling apart a warm, buttery brioche, especially when it’s filled with the creamy, dreamy duo of Nutella and cookie butter. This Nutella Stuffed Cookie Butter Brioche Star is not just a treat; it’s a centerpiece that promises to dazzle at any brunch table or cozy morning in.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature perfect for activating the yeast without killing it)
• 2 1/4 tsp active dry yeast (a little packet is just the right amount)
• 1/3 cup granulated sugar (for that sweet, golden crust)
• 4 cups all-purpose flour, plus extra for dusting (I always keep a little extra for sticky situations)
• 1 tsp salt (to balance the sweetness)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (the secret to its tender crumb)
• 1/2 cup Nutella (because everything’s better with Nutella)
• 1/2 cup cookie butter (for a surprising twist)
• 1 egg yolk, beaten (for that glossy, golden finish)

Instructions

1. In a large bowl, combine the warmed milk, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the flour and salt to the yeast mixture, stirring to combine. Then, mix in the eggs one at a time, followed by the softened butter, until a sticky dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly flour them, but avoid adding too much flour to keep the brioche tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into a disc.
6. Spread 1 tablespoon of Nutella and 1 tablespoon of cookie butter onto each disc, leaving a small border around the edges.
7. Stack the discs on top of each other, then place a small glass in the center and make 8 cuts from the edge of the glass to the edge of the stack, creating segments.
8. Twist each segment twice to expose the filling, then remove the glass and let the star rise for another 30 minutes. Tip: Covering it loosely with plastic wrap prevents the dough from drying out.
9. Preheat your oven to 350°F. Brush the star with the beaten egg yolk for a shiny finish.
10. Bake for 25-30 minutes until golden brown. Tip: Ovens vary, so start checking at 20 minutes to avoid overbaking.

Delight in the contrast of the crisp, golden exterior against the soft, fluffy interior, with rivers of Nutella and cookie butter weaving through each bite. Serve it warm, and watch as everyone reaches for a piece, drawn in by the irresistible aroma and the promise of gooey, sweet centers.

Almond Crusted Cookie Butter Brioche Star

On a crisp morning, the Almond Crusted Cookie Butter Brioche Star emerges as a showstopper, its golden layers whispering promises of buttery richness and a delicate crunch. This pastry, a harmonious blend of nutty almonds and velvety cookie butter, is a testament to the art of baking with finesse.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup almond flour (for that nutty depth)
• 1/4 cup granulated sugar (just the right sweetness)
• 1/2 tsp salt (to balance the flavors)
• 1/2 cup unsalted butter, cold and cubed (the key to flaky layers)
• 1/4 cup cookie butter (smooth or crunchy, your choice)
• 1 large egg, room temperature (binds everything beautifully)
• 1/4 cup sliced almonds (for that irresistible crunch)
• 1 tbsp milk (whole milk gives the best richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier layers.
4. In a small bowl, lightly beat the egg, then add it to the flour mixture along with the cookie butter. Mix until just combined.
5. Turn the dough onto a lightly floured surface and gently knead into a ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes. Tip: Chilling the dough prevents spreading during baking.
6. Roll the dough into a 1/4-inch thick circle on a floured surface. Cut into a star shape using a sharp knife or a star-shaped cutter.
7. Transfer the star to the prepared baking sheet. Brush the top with milk and sprinkle with sliced almonds, pressing lightly to adhere.
8. Bake for 20-25 minutes, or until the edges are golden and the almonds are toasted. Tip: Rotate the baking sheet halfway through for even browning.

Simply divine, the Almond Crusted Cookie Butter Brioche Star boasts a tender interior with a crisp, nutty exterior. Serve it warm with a dollop of extra cookie butter or alongside your morning coffee for a truly indulgent experience.

Raspberry Jam Filled Cookie Butter Brioche Star

Gracefully combining the buttery richness of brioche with the sweet tang of raspberry jam and the unique depth of cookie butter, this Raspberry Jam Filled Cookie Butter Brioche Star is a showstopper that’s as delightful to make as it is to devour.

Ingredients

• 3 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1 packet active dry yeast (make sure it’s fresh for the best rise)
• 1/2 cup whole milk, warmed to 110°F (just like a baby’s bath, warm but not hot)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (I prefer European-style for its higher fat content)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup raspberry jam (homemade or your favorite store-bought brand)
• 1/4 cup cookie butter (for a nutty, spiced flavor that’s irresistible)
• 1 egg yolk beaten with 1 tbsp water (for that golden, glossy finish)

Instructions

1. In a large bowl, whisk together the flour, sugar, and yeast.
2. Add the warmed milk and eggs to the dry ingredients, mixing until just combined.
3. Knead in the softened butter and salt until the dough is smooth and elastic, about 10 minutes by hand or 5 minutes with a dough hook.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
5. Punch down the dough and roll it out on a floured surface to a 12-inch circle.
6. Spread the cookie butter evenly over the dough, leaving a 1-inch border around the edges.
7. Dollop the raspberry jam over the cookie butter, then gently spread it out.
8. Cut the dough into 8 equal wedges and roll each wedge from the wide end to the point to form star points.
9. Transfer the star to a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
10. Preheat your oven to 375°F and brush the star with the egg yolk mixture.
11. Bake for 20-25 minutes, or until the brioche is golden brown and sounds hollow when tapped.
12. Let cool slightly on the baking sheet before serving.

The Raspberry Jam Filled Cookie Butter Brioche Star emerges from the oven with a golden crust giving way to layers of tender, buttery brioche, pockets of sweet raspberry jam, and the rich, spiced flavor of cookie butter. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

White Chocolate Chip Cookie Butter Brioche Star

Delightfully decadent, this White Chocolate Chip Cookie Butter Brioche Star is a showstopper that marries the rich, buttery layers of brioche with the sweet, creamy allure of cookie butter and the delicate crunch of white chocolate chips. Perfect for a brunch centerpiece or a sweet weekend project, it’s as fun to make as it is to devour.

Ingredients

• 3 1/2 cups all-purpose flour (I like to use King Arthur for its consistent quality)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1 packet (2 1/4 tsp) active dry yeast (make sure it’s fresh for the best rise)
• 1/2 cup whole milk, warmed to 110°F (the temperature is crucial for activating the yeast)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (European-style butter elevates the flavor)
• 1 tsp fine sea salt (it balances the sweetness beautifully)
• 1/2 cup cookie butter (I prefer Biscoff for its spiced depth)
• 1/2 cup white chocolate chips (Ghirardelli’s are my go-to for their creamy melt)
• 1 egg yolk + 1 tbsp water (for that golden, glossy finish)

Instructions

1. In the bowl of a stand mixer, combine flour, sugar, and yeast. Whisk to blend.
2. Add the warmed milk and mix with a dough hook on low speed until just combined.
3. With the mixer running, add eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually add the softened butter, a tablespoon at a time, waiting until each piece is absorbed. This patience ensures a silky dough.
5. Mix in the salt, then increase speed to medium and knead for 8 minutes until the dough is smooth and elastic.
6. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough, then roll out on a floured surface to a 12-inch circle.
8. Spread cookie butter evenly over the dough, leaving a 1-inch border, then sprinkle with white chocolate chips.
9. Cut the circle into 8 wedges, roll each from the wide end to the point, and arrange in a greased 9-inch round pan to form a star.
10. Cover and let rise for 30 minutes. Preheat oven to 350°F.
11. Brush the star with the egg yolk wash and bake for 25-30 minutes until golden brown.
12. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Unbelievably tender with a rich, layered texture, each bite of this brioche star offers a harmonious blend of spiced cookie butter and creamy white chocolate. Serve it warm with a dusting of powdered sugar or a drizzle of caramel for an extra indulgent touch.

Caramel Glazed Cookie Butter Brioche Star

Nothing quite captures the essence of indulgence like a Caramel Glazed Cookie Butter Brioche Star, a pastry that marries the rich, buttery layers of brioche with the deep, spiced sweetness of cookie butter, all crowned with a glossy caramel glaze. This showstopper is as much a feast for the eyes as it is for the palate, perfect for those moments when only the most decadent treat will do.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature wakes the yeast just right)
• 1/2 cup granulated sugar, because a little sweetness in the dough balances the toppings
• 2 1/4 tsp active dry yeast, the magic behind the fluff
• 4 cups all-purpose flour, plus extra for dusting (I always keep a little extra on hand)
• 1 tsp salt, to elevate all the flavors
• 3 large eggs, room temperature for easier mixing
• 1/2 cup unsalted butter, softened (trust me, it makes all the difference)
• 1 cup cookie butter, smooth or crunchy, depending on your texture preference
• 1/2 cup heavy cream, for that luscious caramel glaze
• 1 cup brown sugar, packed, to add depth to the glaze

Instructions

1. In a large bowl, combine the warmed milk, granulated sugar, and yeast. Let sit for 5 minutes until frothy, a sign your yeast is alive and ready.
2. Add the flour and salt to the yeast mixture, stirring to combine. Then, mix in the eggs one at a time, followed by the softened butter, until a sticky dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, a bit more flour can help, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll it out into a large rectangle on a floured surface. Spread the cookie butter evenly over the surface.
6. Roll the dough tightly into a log, then cut into 12 equal pieces. Arrange these pieces in a greased round pan to form a star shape. Cover and let rise for another 30 minutes.
7. Preheat your oven to 350°F. Bake the brioche star for 25-30 minutes until golden brown. Tip: A toothpick inserted should come out clean.
8. While the brioche bakes, prepare the caramel glaze by heating the heavy cream and brown sugar in a saucepan over medium heat, stirring constantly until thickened, about 5 minutes. Tip: Keep an eye on it to prevent burning.
9. Once the brioche is out of the oven, immediately drizzle with the warm caramel glaze.

Unbelievably soft and rich, each bite of this Caramel Glazed Cookie Butter Brioche Star offers a perfect harmony of textures and flavors. Serve it warm to watch the caramel glaze cascade down its layers, making it a centerpiece that’s as dramatic as it is delicious.

Pumpkin Spice Cookie Butter Brioche Star

Harvest the essence of autumn with this Pumpkin Spice Cookie Butter Brioche Star, a show-stopping pastry that marries the warmth of pumpkin spice with the rich, creamy depth of cookie butter, all wrapped in a tender, buttery brioche.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature wakes the yeast just right)
• 2 1/4 tsp active dry yeast (a little extra ensures a good rise)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 4 cups all-purpose flour, plus extra for dusting (I always use King Arthur for consistency)
• 1 tsp salt (balances the sweetness)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (European-style butter elevates the flavor)
• 1/2 cup pumpkin puree (Libby’s is my go-to for its smooth texture)
• 1 tbsp pumpkin spice (homemade blend preferred for freshness)
• 1/2 cup cookie butter (Biscoff spread adds a delightful crunch)

Instructions

1. In a large bowl, combine warmed milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add remaining sugar, flour, salt, eggs, butter, pumpkin puree, and pumpkin spice. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Roll each into a ball.
6. On a floured surface, roll each ball into a 6-inch circle. Spread 1 tbsp cookie butter on each circle.
7. Stack the circles on top of each other, then cut into 8 wedges through all layers. Tip: Use a sharp knife for clean cuts.
8. Twist each wedge outward to form a star shape. Transfer to a baking sheet lined with parchment paper.
9. Cover and let rise for 30 minutes. Preheat oven to 350°F during the last 10 minutes.
10. Bake for 25 minutes or until golden brown. Tip: A toothpick inserted should come out clean.

Marvel at the golden, aromatic star that emerges from your oven. The brioche is impossibly soft, with layers of spiced pumpkin and creamy cookie butter that melt in your mouth. Serve warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Lemon Zest Cookie Butter Brioche Star

Elevate your baking repertoire with this Lemon Zest Cookie Butter Brioche Star, a dazzling pastry that marries the tangy brightness of lemon with the rich, spiced depth of cookie butter, all wrapped in a buttery, tender brioche.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature wakes the yeast just right)
• 2 1/4 tsp active dry yeast (a little extra ensures a good rise)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 4 cups all-purpose flour, plus extra for dusting (I always keep a little extra on hand)
• 1 tsp salt (balances the sweetness beautifully)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (quality butter makes all the difference)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)
• 1/2 cup cookie butter (I love the spiced notes it adds)
• 1 egg yolk, for egg wash (gives that golden shine)

Instructions

1. In a large bowl, combine the warmed milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add the remaining sugar, flour, salt, eggs, and softened butter to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll out into a large rectangle on a floured surface.
6. Spread the cookie butter evenly over the dough, then sprinkle with lemon zest.
7. Roll the dough tightly into a log, then cut into 8 equal pieces. Arrange in a star shape in a greased pan.
8. Cover and let rise for another 30 minutes. Preheat oven to 350°F during the last 10 minutes.
9. Brush the star with egg yolk and bake for 25 minutes until golden brown. Tip: Rotate the pan halfway for even baking.
10. Let cool slightly before serving. The layers should pull apart easily, revealing the swirls of cookie butter and lemon zest.

The Lemon Zest Cookie Butter Brioche Star is a showstopper with its tender crumb and gooey, spiced center. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Matcha Green Tea Cookie Butter Brioche Star

Radiating with the vibrant hues of matcha and the rich, nutty essence of cookie butter, this brioche star is a showstopper that marries the elegance of French patisserie with the comforting warmth of homemade bread.

Ingredients

• 1 cup whole milk, warmed to 110°F (I find this temperature perfect for activating the yeast without killing it)
• 2 1/4 tsp active dry yeast (a little packet is just the right amount)
• 1/2 cup granulated sugar (for that subtle sweetness)
• 4 cups all-purpose flour, plus extra for dusting (I always keep a little extra on hand for sticky situations)
• 1 tsp salt (to balance the sweetness)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup unsalted butter, softened (I prefer unsalted to control the saltiness)
• 2 tbsp matcha green tea powder (the star ingredient that gives it that gorgeous color)
• 1/2 cup cookie butter (for swirling in that irresistible flavor)

Instructions

1. In a large bowl, combine the warmed milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add the remaining sugar, flour, salt, eggs, and softened butter to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in the matcha powder until evenly distributed.
6. Roll out the dough into a large rectangle, spread the cookie butter evenly over the surface, then roll it up tightly.
7. Cut the roll in half lengthwise, twist the two halves together, and form into a star shape on a baking sheet.
8. Cover and let rise for another 30 minutes.
9. Preheat the oven to 350°F and bake the brioche for 25-30 minutes until golden brown.
10. Let cool on a wire rack before serving.

This Matcha Green Tea Cookie Butter Brioche Star boasts a tender crumb with a striking swirl of cookie butter, offering a delightful contrast in every bite. Serve it as a centerpiece at brunch or slice it for an afternoon treat with a cup of tea.

Salted Caramel Cookie Butter Brioche Star

Unveiling a dessert that marries the rich, buttery layers of brioche with the indulgent swirls of salted caramel and cookie butter, this creation is a showstopper that promises to dazzle at any gathering. Its golden, star-shaped allure is matched only by the depth of flavors waiting to be discovered with each bite.

Ingredients

• 1 cup warm whole milk (110°F, the perfect temperature to activate yeast without killing it)
• 2 1/4 tsp active dry yeast (I always check the expiration date to ensure it’s lively)
• 1/3 cup granulated sugar (for that subtle sweetness that balances the salted caramel)
• 4 cups all-purpose flour (sifted, because no one likes lumpy dough)
• 1 tsp salt (to enhance all the flavors)
• 3 large eggs (room temperature, they incorporate better into the dough)
• 1/2 cup unsalted butter, softened (European-style butter is my secret for extra richness)
• 1/2 cup cookie butter (smooth or crunchy, depending on your texture preference)
• 1/4 cup salted caramel sauce (homemade or store-bought, but always go for the thick, luxurious kind)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy, proving the yeast is active.
2. Add remaining sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll out into a large rectangle on a floured surface.
6. Spread cookie butter evenly over the dough, then drizzle with salted caramel sauce.
7. Roll the dough tightly into a log, then cut into 8 equal pieces. Arrange in a greased 9-inch round pan to form a star.
8. Cover and let rise for another 30 minutes. Meanwhile, preheat oven to 350°F.
9. Bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: Tent with foil if browning too quickly.
10. Let cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with additional caramel before serving.

Creating a masterpiece that’s as delightful to look at as it is to eat, this Salted Caramel Cookie Butter Brioche Star offers a tender, buttery crumb intertwined with gooey pockets of caramel and cookie butter. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat, or enjoy it as is with your morning coffee for a truly luxurious start to the day.

Conclusion

Hungry for something sweet and spectacular? Our roundup of 12 Delicious Cookie Butter Brioche Star Recipes offers a treasure trove of treats perfect for any occasion. Whether you’re a baking novice or a seasoned pro, there’s a star here with your name on it. Don’t forget to try your favorites, share your thoughts in the comments, and pin the love on Pinterest. Happy baking!