Some people dream about dessert. Crave it. I look forward to bread. I don’t usually like anything super sugary. And out of that desire, I created this rustic vegan potato star bread recipe with apples, carrots and poppy seeds. It’s slightly sweet, moist and sits in the world between dessert and not dessert. The showstopping shape appears deceptively challenging, but rest assured, it is way easier to execute than it looks. Great for breakfast or brunch. Lovely for the holidays.
This recipe makes enough for 1 potato star bread.
A few things…
- I first learned about star bread while researching flour over at King Arthur Baking Company. I caught a glimpse of their cinnamon star bread, and thought, “That’s a really neat technique.” So, for weeks and weeks, I let it sit on the back burner and thought about how to make it my own.
- To prepare for this vegan star bread recipe, you’ll need to make a batch of this potato rolls dough. Simply follow the directions through step 4 and then, you’re ready to move forward with the rest of this recipe.
- I finely shredded the apples and carrots in a food processor. It’ll take longer, but you could also use a box grater.
- Never zested a lemon? This guy can help.
- Make sure to taste the filling. If you like it sweeter, add more maple syrup.
- This potato star bread is moist. I would recommend storing any leftovers in the refrigerator to avoid mold. You can always reheat in the microwave or toaster oven.
Please enjoy! And check out other UVK recipes, like Vegan Poppy Seed Dressing, Green Beans and Potatoes, Strawberry Spinach Pasta Salad with Poppy Seed Dressing, Roasted Breakfast Potatoes, Vegan Breakfast Casserole and more.
Potato Star Bread with Apples, Carrots and Poppy Seeds
1 medium green apple, finely shredded (see notes above)
1 peeled medium carrot, finely shredded (see notes above)
¾ tsp ground cinnamon
1½ Tbsp poppy seeds
2 Tbsp maple syrup
¼ tsp salt
¼ tsp fresh lemon zest (see notes above)
All-purpose flour, to roll out dough
1 Tbsp crumbled cold vegan butter
1. Make the potato rolls dough by following this recipe through step 4. Set aside.
2. Next, you’ll make the filling for the vegan potato star bread. In a mixing bowl, add the apples, carrots, cinnamon, poppy seeds, maple syrup, salt and fresh lemon zest. Taste and adjust flavors, if needed.
3. When the dough is done rising, punch it down. Divide it into 2 equal balls.
4. It’s finally time to put together the potato star bread. Cut ~16 inch piece of parchment and place it down on your work surface. Lightly flour. Put the first dough ball in the center of the parchment. Roll into a 10″ circle. Set aside.
5. Place the second ball in the center of the parchment. Roll into a 10″ circle. Evenly distribute the crumbled vegan butter over the dough. Then, leaving ~½ inch on all sides, spread the apple-carrot-poppy seed filling in an even layer (see photo above to the left).
6. Now, it’s time to put the circle of dough that you set aside on top of the filling covered circle of dough. Working your way around the entire perimeter, crimp the edges of the two circles together.
7. Place a cup with ~3½” diameter in the center of the dough circle. Using a sharp knife, slice the dough into 12 even strips starting at the cup and going to the edge of the dough (see photo above in the center).
8. Grab 2 strips of dough next to each other. Twist them away from one another twice and then, pinch them together at the ends (see photo above in the center). Continue this process until there are no strips left and you have a star shape. Remove the cup in the center of the potato star bread (see photo above to the right).
9. Gently slide the parchment with the potato star bread onto a cookie sheet. Preheat the oven to 350º F. When the oven is ready bake at 350º F for ~30-35 minutes or until lightly golden and cooked through. Remove from the oven.
10. Brush the warm potato star bread with vegan butter. Let it rest 10 minutes and serve. Store any leftovers in the refrigerator.