Activate the yeast

• Warm the milk until lukewarm and stir in the sugar and instant yeast.
• Let the mixture sit until foamy.

Make the brioche dough

• In the bowl of a stand mixer, combine the flour and salt.
• Add the yeast mixture and the egg, then knead until a shaggy dough forms.
• Knead in the softened butter until the dough is smooth and elastic.

Let the dough rise

• Shape the dough into a ball and place it in a lightly oiled bowl.
• Cover and let rise in a warm spot until doubled in size.

Shape the star layers

• Divide the dough into equal portions and roll each into a thin round.
• Place the first round on a lined baking tray and spread with hazelnut chocolate spread.
• Stack the remaining rounds, spreading spread between each layer and leaving the top plain.

Cut and twist the star

• Place a small glass in the center as a guide and cut the stack into equal strips from the edge to the glass.
• Twist each pair of strips outward twice to form the star points.
• Remove the glass.

Second rise

• Cover the shaped star loosely and let it rise until puffy.

Brush with egg wash

• Whisk the egg yolks and brush the surface of the star bread evenly.

Bake

• Bake in a preheated oven at 180 °C until deep golden brown.

Cool and serve

• Let the star bread cool slightly on a rack before serving.