Sweet and Savory Rangoli (Star) Bread

Star bread rebranded as rangoli bread for the season! Sweet and savory versions that can serve as pull-apart bread appetizers.  The process is the same for both types but I have used different flour types in each.

Two types:

1. The savory is whole wheat and oat bread with spiced palak (spinach) pesto and mozzarella.

2. The sweet is all-purpose flour with rose cinnamon almond cream cheese filling. Pair with gulab jamun pancakes for Diwali brunch! Gulab Jamun Pancakes

What is the process?  At a high level:

1. Make the dough and let rise for 60 minutes until doubled
2. Cut into 4 equal-sized balls and let rest 15 minutes.
3. In the meantime, make the filling mix (sweet or savory).
4. Roll out each dough ball into 10″ (or equal size if using different measurement) circles
5. Lay one circle out on parchment and lightly spread 1 tsp heavy cream all over then spread 2 tbsp of filling on layer leaving a 1/4 inch border.  Repeat 2 more times before topping with final layer.
6. Place 3″ circle cutter in center.  Cut 16 even strips. Cover and let rise for 30-40 minutes.  (see pics below for how to cut shape)
7. Brush with heavy cream (or egg wash if you use) and bake for 13-15 minutes until browned.

Want an easier way?

The taste of bread and the mix is really, really good. If you do not want to make the bread, use the filling mixes and use puff pastry sheets instead of the bread dough recipe.  Use the same approach of cutting circles and layering to make the shape.

Spiced Palak (Spinach) Pesto Mozarella Star Bread

Shilpa Joshi

Rangoli bread! Two types one savory pull-apart bread filled with Indian spiced spinach, pesto, and mozzarella. The other with rose and almond.

5 from 2 votes

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Servings 8

Ingredients

  

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Savory bread dough:

• ▢ 1 cup oat flour
• ▢ 2 cups whole wheat pastry flour
• ▢ 3/4 cup warm milk
• ▢ 1/2 cup butter softened
• ▢ 1/2 cup sugar
• ▢ 1 tsp salt
• ▢ 2 tsp instant yeast
• ▢ 1/4 cup lukewarm water

Spiced spinach pesto mozzarella filling:

• ▢ 5 heaping tbsp spinach puree
• ▢ 1 tbsp olive oil
• ▢ 5 tbsp spinach puree
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp dhana jeera coriander cumin powder
• ▢ 1/4 tsp red chili powder
• ▢ 1/4 tsp onion powder
• ▢ 2 tbsp pesto
• ▢ 1 cup of shredded mozzarella

Instructions

 

Step 1

• Melt sugar into 1/4 cup water and add yeast. Let sit to activate a few minutes.

Step 2

• Mix together dough ingredients. Add water slowly to form soft, smooth dough and knead for 6-7 minutes, if by hand. Cover and let rise for 60 minutes until doubled in lightly greased bowl.

Step 3

• Cut into 4 equal-sized balls and let rest 15 minutes.

Step 4

• In the meantime, make the filling mix. Heat oil. Add spinach puree and spices to mix. Put on low-medium and cook 3-4 minutes until water evaporates and you have a smooth paste like mixture. Turn off heat. Add 2 tbsp pesto and mix. Set aside to cool.

Step 5

• Roll out each dough ball into 10″ (or equal size if using different measurement) circles

Step 6

• Lay one circle out on parchment and lightly spread 1 tsp heavy cream all over then spread 2 tbsp of filling on layer leaving a 1/4 inch border. Sprinkle 1 tsp cinnamon and 1 tbsp crushed almonds on top of each layer of cream cheese. Repeat 2 more times before topping with final layer.

Step 7

• Place 3″ circle cutter in center. Cut 16 even strips. Take two strips and twist away from each other. Then twist away from each other again. Pinch ends and close to form tip shape. Repeat until 8 tips formed. Cover and let rise for 30-40 minutes

Step 8

• Brush with heavy cream (or egg wash if you use) and bake for 13-15 minutes until browned.

Tried this recipe?Let us know how it was!