Christmas Star Twisted Bread

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1 large egg, room temperature
• 1/4 cup butter, softened
• 1/4 cup
• 1 teaspoon salt
• 3-1/4 to 3-3/4 cups all-purpose flour
• 3/4 cup seedless raspberry jam
• 2 tablespoons butter, melted
• Confectioners' sugar

1. Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.
4. Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.
5. Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375u0b0. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.

active dry yeast, warm water, milk, egg, butter, salt, flour, seedless raspberry jam, butter, confectioners

Taken from www.tasteofhome.com/recipes/christmas-star-twisted-bread/ (may not work)