CakeChristmas
CakeChristmas
Large star of sweet bread with eight broad and rounded points, completely flat, four small slits in the center. Blonde crust and some short white lines spaced like seams, faceless.
Suggestion for presentation

Cute & Kawaii / Brioches, pancakes & donuts

Soft Star-Shaped Provençal Olive Oil Bread

A recipe by CakeChristmas / Updated on 30 October 2026.

The fern becomes a stuffed star with broad points; short icing strokes follow its outline like seams.

Large flat star with 8 rounded tips of 28 cm / Pâte levée à l'huile, flat shaping

10Indicative portions
45 minPreparation
25 minBaking
3 h 30Rest & Cooling
At the stoves
Kitchen Mode and Timer

Keep the recipe at hand during preparation.

Enables JavaScript to use the kitchen tools.

25:00

Choose a duration, then launch the timer.

Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.

Dessert in this mood

The fern becomes a stuffed star with broad points; short icing strokes follow its outline like seams.

That's all you need!

Equip me with a pack.

If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.

Choose the number of guests and uncheck what you already have at home.

Original quantity: 10 servings.

01 / The ingredients
Buy my ingredients

Only the ingredients checked. References and research at Monoprix.

02 / Utensils

Buttons open Amazon.fr in a new tab. An identified reference leads to its file; “Choose on Amazon” looks for the format of the recipe. Some utensils are sold in batches: groups the same references before ordering.

Original formats retained. Adapts containers or prepares several batches. Alternatives remain to be chosen.

Buy my utensils
Buy my selection

Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.

Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.

Your choices are memorized on this device.

Preparation

  1. Reserve 10 g of sugar for finishing. Dispense the yeast in water at 30 °C. Add flour, remaining 80 g of sugar, oil, orange blossom, zest and salt. Knead for 10 minutes to obtain a soft paste.
  2. Cover and allow to double in volume, about 1 h 30 in a temperate room.
  3. Degass and spread on 1 to 1.3 cm in a 28 cm disc. Make eight short notches from the edge, without reaching the center; pinch and round the eight sectors to form a star with 4 cm wide points. Practice four small slits in the center and open them with your fingers.
  4. Let rise for 45 minutes, sprinkle with reserved sugar and cook for 22 to 28 minutes at 180 °C, until golden brown.
  5. Cool on a wire rack. Mix icing sugar and water, added little by little, for a thick icing. Draw a dozen short lines spaced around the star, without completely bordering the points. Allow to dry for 45 minutes and then share by hand. Use only 15 to 20 g of seam icing, 1 to 2 mm thick maximum; keep the rest cool in a small closed box and serve the next day on a slice.

Preserve and Serve

2 days packed at cool room temperature.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

More treats for your Christmas table

Recipes that share ingredients or the same preparation family.

Other wishes for Christmas

All Christmas Recipes