St. Lucia Star

Here's how:

• 1

  Saffron Stew

  Heat the saffron, water, and syrup to about 60 °C, stir, and remove from the heat. Feel free to add a couple of tablespoons of cognac or liquor to the saffron mixture to bring out even more color and flavor. The saffron mixture can be made in advance and stored in the refrigerator for about a week; cover it tightly with plastic wrap.

• 2

  Dough

  Heat the milk and water to 25 °C, crumble in the yeast, and dissolve it. Add the remaining ingredients and the saffron infusion. Knead in a mixer for 3 minutes on low speed and 7 minutes on high speed, until the dough is elastic and smooth. Double the time if kneading by hand.

• 3

  Place the dough on a floured work surface and knead it into a round shape, cover it with plastic wrap, and let it rest for about 30 minutes.

• 4

  Divide the dough into four pieces and shape them into balls.

• 5

  Roll out the first piece of dough until it’s the size of a dinner plate and place it on a baking sheet lined with parchment paper; spread 1/3 of the filling over it. Roll out the next piece of dough to the same size and place it on top of the rolled-out piece with the filling.

• 6

  Spread some of the filling on this one as well, then continue rolling out the third piece in the same way and place it on top as a third layer. Next, spread the remaining filling on top.

• 7

  Roll out the last piece of dough and place it on top.

• 8

  Place a glass in the center of the dough at the very top and use a knife to cut from the glass out toward the edge (like flower petals), 16 times in total. Start cutting at 12, 15, 18, and 21 o’clock; this will make it easier to get an even result. Then continue cutting 4 cuts between 12, 15, and so on.

• 9

  Once we've cut the glass into 16 strips, we remove it.

• 10

  Grab two strips next to each other and twist the right one clockwise and the left one counterclockwise; twist them twice, then press them together.

• 11

  Continue with the next two strips until all of them have been twisted and joined together.

• 12

  Place the star on a baking sheet and put it in a turned-off oven with only the light on, and let it rise for 50–60 minutes, or let it rise at room temperature, covered with a kitchen towel, for 90–120 minutes.

• 13

  Brush with beaten egg and sprinkle with granulated sugar. Bake the star at about 180 °C for about 28–35 minutes. Sift powdered sugar over the star once it has cooled.