Dairy Free Chocolate Hazelnut Star Bread

Making a star bread always looks like a lot of work, but the process is actually very simple.

Today I want to share my dairy free chocolate hazelnut star bread that anyone can bake at home.

Traditional sweet breads often rely heavily on regular milk and butter. Because this version is completely dairy free, everyone at your table can enjoy a warm slice without any stomach issues.

You just layer soft yeast dough with a rich chocolate spread, give the pieces a quick twist, and bake.

It comes out of the oven soft and golden, with warm chocolate melted into every single layer.

Why This Recipe Is a Keeper

Bakery Quality at Home – This recipe gives you ultra soft, golden pastry layers that taste just like a fancy artisan bakery treat.

Completely Dairy Free – You get all the rich, buttery flavor of traditional brioche without needing any real dairy at all.

Warm Gooey Center – Every single bite is packed with sweet melted chocolate hazelnut spread tucked between pillowy layers of bread.

Fun Pull Apart Style – The twisted star design makes it super fun and easy to pull off pieces to share with family.

Here’s What You’ll Need

For the Dough

• 3/4 cup Unsweetened Oat Milk, Warmed To 110°F
• 2 1/4 tsp Instant Yeast
• 1/4 cup Granulated Sugar
• 1 Large Egg, Room Temperature
• 1/4 cup Dairy Free Butter, Melted
• 1 tsp Pure Vanilla Extract
• 2 3/4 cups All Purpose Flour, Plus More For Dusting
• 3/4 tsp Salt
• 1 tsp Neutral Oil, For The Bowl

For the Filling & Topping

• 3/4 cup Dairy Free Chocolate Hazelnut Spread
• 1 Large Egg
• 1 tbsp Unsweetened Oat Milk
• 2 tbsp Chopped Toasted Hazelnuts
• 1 tbsp Powdered Sugar

How to Make It

Step 1

In the bowl of a stand mixer, stir together the warm oat milk, yeast and sugar. Let it sit for 5-10 minutes until foamy.

Step 2

Add the egg, melted butter and vanilla and whisk to combine. Add the flour and salt and knead with the dough hook on medium-low for 6-8 minutes, until the dough is smooth, soft and only slightly tacky.

If the dough is still sticking to the bottom of the bowl after a few minutes, add more flour 1 tablespoon at a time.

Step 3

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.

Step 4

Punch down the dough and divide it into 4 equal pieces. On a floured surface, roll each piece into a 10-inch circle.

Place one circle on a parchment-lined baking sheet and spread it with 1/4 cup of the hazelnut spread, leaving a small border. Repeat with two more circles and the remaining spread, top with the last circle, and chill for 15 minutes to firm up.

Step 5

Place a small glass, about 2 1/2 inches wide, in the center of the dough. Using a bench scraper or pizza cutter, cut from the glass to the outer edge to make 4 equal sections, then cut each section into 4 strips for 16 strips total.

Remove the glass. Take two neighboring strips, twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around to create 8 star points.

Step 6

Cover loosely and let the star rise for 30 minutes while the oven preheats to 350°F. Whisk the egg with the oat milk and brush it gently over the dough.

Step 7

Bake for 20-25 minutes until deep golden brown and cooked through in the center.

Let the star bread cool for 10 minutes, then sprinkle with the chopped hazelnuts and dust with powdered sugar. Serve warm for the gooiest chocolate layers.

Recipe Tips

Warm the Hazelnut Spread

Dairy-free chocolate hazelnut spread is usually firmer and denser than standard spreads. If you try to spread it cold from the jar, it can easily catch and tear your thin circles of dough.

I recommend warming the spread in a microwave-safe bowl for about 10 to 15 seconds before using it. You want it soft enough to glide easily across the dough with the back of a spoon without any tugging.

Assemble Directly on Parchment Paper

Trying to move a filled, four-layer circle of dough from a counter onto a baking sheet will almost always stretch it out of shape.

My favorite trick is to place your very first rolled circle directly onto a piece of parchment paper before adding any chocolate. You can even roll the dough right on the paper if you like.

This allows you to stack, cut, and twist your star all in one spot. When you finish shaping, you simply slide the entire sheet of parchment onto your baking pan.

Do Not Skip the Quick Chill

Popping the stacked dough in the fridge for 15 minutes might seem like an extra step, but it makes cutting the star so much easier.

Dairy-free butter and chocolate spread soften quickly at warm room temperatures. If the layers are too warm, the filling will squish out and smear everywhere when you slice your strips.

Chilling firms up the fat in the dough and the spread. That way, you get super clean lines and neat star points when you twist the pairs.

What to Make Next

• Dairy Free Chocolate Hazelnut Brownie Ice Cream
• Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
• Dairy Free Cinnamon Streusel Coffee Cake
• Dairy Free Gooey Cinnamon Rolls
• Dairy Free Vanilla Cream Doughnuts

Popular Questions

Why do I need to chill the dough layers before cutting the star?

Chilling firms up the dairy-free chocolate hazelnut spread so it does not ooze out when you cut and twist the dough.

Cold dough is also much easier to handle, which helps your star keep its neat and pretty shape while baking.