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Star Lemon Lavender Bread

This elegant, calming star lemon lavender bread is a light and refreshing star bread recipe that’s perfect for any special occasion!

star lemon lavender bread
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It’s almost Mother’s Day! ❤

We’re setting out on our very first camping trip of the year for the Mother’s Day weekend and I am pretty excited; although, the weather forecast is not looking very favourable. SO, it could be a cold and chilly Mother’s Day. But we’ll enjoying the great outdoors and I’m sure that will be enough to keep me happy! Maybe breakfast in bed, trailer-style. Hah!

If you’re looking to spoil your Mom, wife, Grandma, sister, Aunt (the list goes on), this lovely star bread is a wonderful way to show your love. It’s floral, lemony, and oooh so pretty!

Have you ever made a star bread? If you haven’t, don’t be intimidated. It’s really quite simple, and I’ve included step-by-step instructions below. It’s a show-stopping bread that will always bring a smile. You’ll love this lemon-lavender version for Mother’s Day!

star lavender lemon bread

How do you make a star lemon lavender bread?

This star bread recipe is super simple and easy to follow. You will need dried lavender for the recipe, but if you don’t have any on hand you could also just keep this as a lemon star bread!

To begin with, you will need to create some lavender-infused milk. Add 1 tablespoon of dried lavender to 3/4 cup of whole milk, and bring it to a gentle boil in a pot on the stove. Remove the pot from heat, and leave the pot with the lid on for 30 minutes. Strain the milk through a fine mesh strainer, collecting it at the bottom and discarding the lavender. Now, use the warm milk immediately in the recipe!

In the bowl of a stand mixer, or in a large mixing bowl, combine the yeast with 1 tablespoon of sugar and the warm milk. Give it a stir, then cover the bowl with a clean towel for 5 minutes. After 5 minutes, the mixture should look puffed up and foamy; if it doesn’t, re-do the steps with fresh yeast.

Add the butter, egg, flour, salt and lemon zest to the bowl and mix on medium until everything is combined, about 2-3 minutes. The dough will be very soft and slightly sticky but you should be able to pick it up with your hands without too much dough sticking to your hands. If it is VERY sticky, add a tablespoon of flour at a time and mix until it is no longer sticky.

Form the dough into a ball with your hands and place it into a greased bowl. Cover with saran wrap or a clean towel and allow it to rise for about an hour and a half, until about doubled in size.

While the dough is rising, make the filling.

How do you make a lemon and lavender filling?

The filling for this bread requires 3 ingredients:

  • lemon zest
  • dried lavender
  • granulated sugar

Since we’re adding dried lavender right to the filling, we’re going to use a food processor to break it up a bit! Combine 1 tablespoon of the sugar along with the dried lavender and pulse a few times until the lavender and sugar is combined. Then add in the remaining 2 tablespoons of sugar and pulse a few more times.

Place the sugar in a small bowl and add the lemon zest, combining it all together and setting it aside until you’re ready to use it.

When the dough is completely risen, divide it into 4 equal pieces (use a kitchen scale to be exact, if you’d like).

Roll out each piece into a 10″ circle. Place the first circle on to a parchment-lined baking sheet, and spread 1 tablespoon of softened butter all over it. Next, add about 1/3 of the prepared filling to the circle and gently spread it around on top of the butter.

Place another circle of dough on top of this one, and repeat the butter and filling steps. Add the third circle of dough, and repeat again with the remaining filling. Place the last circle of dough on top, but do not add butter or filling to it.

The shape may not be exactly circle anymore, so use a pizza cutter or a sharp knife to create a more perfect circle, trimming the ends.

Place a 3″ wide glass or bowl in the center of the dough to create an indented circle in the dough (do not push all the way through the dough).

Using a pizza slicer or sharp knife, cut the dough into 16 equal strips, outward from the circle. Using two hands, grab two strips at a time, and twist them away from each other, twice. Bring the ends of the dough pieces together and pinch the ends to seal them.

Repeat with the remaining 14 strips of dough.

Cover the star bread with a clean towel for 20 minutes, and preheat the oven to 350 F.

How long does it take to bake this star lemon lavender bread?

Once the bread has rested, brush it lightly with an egg and milk wash, using a pastry brush. Place the bread in the oven for 25-30 minutes. If after 20 minutes the bread is starting to brown too much on the edges, lightly place a sheet of tinfoil over the bread, on top of the baking tray.

Remove the bread from the oven and allow it to cool for 5 minutes, before dusting it lightly with powdered sugar. I added extra lemon zest to my powdered sugar!

star lemon lavender bread

What do you serve this star bread with?

This bread is so good on its own, fresh out of the oven, with a cup of tea. Especially a London Fog! I think it would make a spectacular brunch bread, with some fresh fruit on the side. Maybe a Mimosa too – especially if you’re serving this on Mother’s Day!

The bread will last for a few days at room temperature, on the counter. Enjoy!

star lavender lemon bread
star lavender lemon bread

Here’s a few of my other favorite breads and rolls from the blog:

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star lemon lavender bread

Star Lemon Lavender Bread


  • Author: Katherine | Love In My Oven
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1 star bread 1x

Description

This elegant, calming star lemon lavender bread is a light and refreshing star bread recipe that’s perfect for any special occasion!


Ingredients

Scale
  • 3/4 cup whole milk
  • 1 tablespoon dried lavender
  • 2 1/4 tsp instant or active dry yeast
  • 1 tablespoon granulated sugar
  • 1/4 cup + 3 tbsp softened butter, divided
  • 1 large egg
  • 2 1/3 cups all-purpose flour
  • 1 tsp salt
  • zest of 1 lemon
  • egg wash: 1 egg beaten with 1 tbsp milk
  • optional: 2 tbsp powdered sugar + 1 tablespoon lemon zest

Lemon Lavender Filling

  • 3 tbsp granulated sugar
  • 1 tsp dried lavender
  • zest of 1 lemon

Instructions

  1. Begin with making the lavender-infused milk. Add 1 tablespoon of dried lavender to 3/4 cup of whole milk, and bring it to a gentle boil in a pot on the stove. Remove the pot from heat, then leave the pot with the lid on for 30 minutes. When you’re ready to start the dough, strain the milk through a fine mesh strainer, collecting the warm milk and discarding the lavender.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the yeast with the sugar and the warm lavender-infused milk. Give it a stir, then cover the bowl with a clean towel for 5 minutes. After 5 minutes, the mixture should look puffed up and foamy; if it doesn’t, re-do the steps above and use fresh yeast.
  3. Add 1/4 cup of the butter, the egg, flour, salt and lemon zest to the bowl and mix on medium until everything is combined, about 2-3 minutes. The dough will be very soft and slightly sticky but you should be able to pick it up with your hands without too much dough sticking to your hands. If it is VERY sticky, add an extra tablespoon of flour at a time and mix until it is no longer sticky. Form the dough into a ball with your hands and place it into a greased bowl. Cover with saran wrap or a clean towel and allow it to rise for about an hour and a half, until about doubled in size.
  4. Make the filling. In a food processor, combine 1 tablespoon of the sugar along with the dried lavender and pulse a few times until the lavender and sugar is combined. Add the remaining 2 tablespoons of sugar and pulse a few more times. Place the sugar in a small bowl and add the lemon zest, combining it all together. Set aside.
  5. When the dough is risen, divide it into 4 equal pieces (use a kitchen scale to be exact, if you’d like). On a lightly floured surface, roll out each piece into a 10″ circle. Place the first circle on to a parchment-lined baking sheet, and spread 1 tablespoon of softened butter all over it. Next, add about 1/3 of the prepared filling to the circle and gently spread it around on top of the butter. Place another circle of dough on top of this one, and repeat the butter and filling steps. Add the third circle of dough, and repeat again with the remaining filling. Place the last circle of dough on top, but do not add butter or filling to it. The shape may not be exactly circle anymore, so use a pizza cutter or a sharp knife to create a more perfect circle, trimming the ends.
  6. Place a 3″ wide glass or bowl in the center of the dough to create an indented circle in the dough (do not push all the way through the dough).  Using a pizza slicer or sharp knife, cut the dough into 16 equal strips, outward from the circle. Using two hands, grab two strips at a time, and twist them away from each other, twice. Bring the ends of the dough pieces together and pinch the ends to seal them. Repeat with the remaining 14 strips of dough. Cover the star bread with a clean towel and let it rest for 20 minutes.
  7. Preheat the oven to 350 F. Brush the bread lightly with the egg and milk wash, using a pastry brush. Place the baking sheet in the oven for 25-30 minutes, or until the bread is puffed up and lightly golden brown all over. If after 20 minutes the bread is starting to brown too much on the edges, lightly place a sheet of tinfoil over the bread. Remove the bread from the oven and allow it to cool for 5 minutes, before dusting it lightly with the lemon-y powdered sugar. Enjoy!

     

Leftover bread can be stored at room temperature, in an airtight container, for up to 3 days.

Notes

*Recipe adapted from Sally’s Baking Blog star bread.

  • Category: breads and loaves
  • Method: oven bake
  • Cuisine: american

Keywords: lemon lavender bread // lemon pull-apart bread // star bread

Recipe Card powered byTasty Recipes
Star Lemon Lavender BreadStar Lemon Lavender Bread

21 Comments

  1. This star bread sure is beautiful Katherine!! I’m loving the lemon and lavender flavor combo and all those pretty specks of zest in the dough. I just know my girls will have a blast making this one!

  2. Absolutely beautiful, Katherine! Such a lovely presentation and just perfect for Mother’s Day! Almost too pretty to eat! 😉

  3. What a gorgeous bread… it’s so perfect for Mother’s Day, and I’m loving that powdered sugar topping, too!

  4. Ooo what a gorgeous bread! First of all, it really looks so beautiful and elegant – awesome job on its shaping! Secondly, lavender-lemon Infused?! Yes, absolutely yes! Perfect bread recipe for this time of the year.

  5. This star bread looks and sounds amazing with the lemon and lavendar!

  6. What a beautiful bread! I love that the process is way easier than the finish product would indicate! These flavors must be awesome! Star bread is definitely on my short list – thanks for the recipe!

  7. Love the combination of lavender and lemon — this star bread is gorgeous! I want to just pull off a section!

  8. Wow, this bread is absolutely gorgeous Katherine, so elegant and it looks heavenly for Mother’s Day or any day! Hope you have a fantastic camping trip!

  9. You’ve got some baking SKILLS, my friend! What a spectacular loaf!!!

  10. This is so beautiful and it looks like it would be really hard to make! I just read your instructions and it doesn’t sound bad at all even for a bread novice like me. lol. The lavender is such a nice touch!

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