Ingredients

Instructions

1. Set up the proofer: Set the Folding Proofer to 79°F (26°C).
2. Make the levain: In a bowl or jar, mix the levain ingredients until thoroughly combined. Place in the proofer and let the levain ferment for 12 hours. The levain will be ready when it has noticeably increased in volume (quadrupled), is full of bubbles, and appears loose and jiggly.
3. Mix the dough: This dough is best mixed by a stand mixer. To the bowl of a stand mixer add the flour, milk, sugar, salt, and levain. Using the dough hook, mix on low speed for 2 to 3 minutes until all ingredients are combined and no dry flour remains. Turn the mixer off and allow the dough to rest for 15 minutes. Add the butter and cardamom and mix on medium-low speed for 6 to 8 minutes. At the end of mixing, the dough should be smooth, silky, and beginning to gather around the hook of the mixer. Place the dough into a container and place it in the Folding Proofer for bulk fermentation.
4. Bulk ferment: Bulk fermentation will take a total of 4 hours. During the first hour, give the dough two sets of stretch and folds at 30 minutes intervals. Leave the dough to rest for the remaining 3 hours. Remove the dough from the Folding Proofer and place it in the refrigerator to chill for at least 2 hours, or overnight. (The dough will be easier to roll and shape once it is thoroughly chilled.)
5. Prepare the filling: Preheat the oven to 350°F (177°C). Pull the butter from the refrigerator and set aside to softer. Bake the pistachios for 6 to 8 minutes until lightly toasted. When pistachios are cool, use a food processor or spice grinder to grind the nuts to a medium coarseness. In a small bowl, combine ground pistachios, sugar, sumac, and salt.
6. Divide & roll: Divide the dough into four equal pieces (about 214g each). Using a rolling pin, roll each piece out into a 10” circle. (If the dough shrinks when rolling, allow it to rest for 10 to 15 minutes before continuing to roll.)
7. Assemble: Place one of the circles onto the silicone baking mat or a piece of parchment paper. Spread ⅓ of the softened butter over the round and then sprinkle with ⅓ of filling, leaving a ¼” boarder around the perimeter. Take another circle and place it on top of the first circle that is covered with filling. Spread the dough with butter and sprinkle with ⅓ of the filling. Repeat this process with another circle. Finally, take the fourth circle and place on top of the stack you have created.
8. Shape: Without cutting through the dough, place a 3” round cookie cutter (or other round object) in the center of the circle. Cut the dough around the perimeter of the cookie cutter into 16 equal strips. Pick up two strips of dough and twist them away from each other twice and then pinch the ends together to create seal, creating a star tip. Repeat this process around the whole circle. (You should have 8 points at the end.) Remove the cookie cutter from the center of the dough.
9. Final proof: With the star bread on the silicone mat, transfer both into the Folding Proofer. Allow the dough to rest in the proofer for 1 to 1½ hours. Near the end of the proofing time, preheat the oven to 350°F (177°C).
10. Bake: Use the silicone mat to lift the dough from the Folding Proofer and transfer to a half sheet pan. Brush the dough with egg wash and bake for 20 to 25 minutes until golden brown. Allow the bread to cool for 15 to 20 minutes and then dust with powdered sugar if desired.

∗ Tip: This recipe can easily be made vegan by swapping out the milk and butter for nondairy alternatives. We've found that plain unsweetened soy or oat milk works well as a substitute and any nondairy butter stick will work for the butter.