Nadalin - Italian Christmas Star Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 large eggs 2 large eggs
• 240ml (1 cup) whole milk 240ml (1 cup) whole milk
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• Zest of 1 orange Zest of 1 orange
• 1/2 tsp salt 1/2 tsp salt
• Pearl sugar, for topping Pearl sugar, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 47g, 16g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, orange zest, and salt.
3. 3.
   Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Punch down the dough and divide it into four equal portions.
7. 7.
   Roll out each portion into a circle of about 25cm (10 inches) in diameter.
8. 8.
   Place one circle on a parchment-lined baking sheet. Brush it with melted butter and sprinkle with pearl sugar.
9. 9.
   Repeat the process with the remaining circles, stacking them on top of each other, brushing each layer with butter and sprinkling with pearl sugar.
10. 10.
    Using a sharp knife or a pizza cutter, cut the stacked circles into a star shape, leaving the center intact.
11. 11.
    Gently separate and twist each point of the star to create a more defined shape.
12. 12.
    Cover the bread with a clean kitchen towel and let it rise for another 30 minutes.
13. 13.
    Preheat the oven to 180°C (350°F).
14. 14.
    Bake the Nadalin for 25-30 minutes until golden brown.
15. 15.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue. Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.

Tips & Tricks

• For an extra festive touch, you can sprinkle the Nadalin with colored sugar or edible glitter before baking.
• Serve the Nadalin warm with a dusting of powdered sugar for an elegant presentation.
• If you don't have pearl sugar, you can substitute it with coarse sugar or even crushed sugar cubes.
• To enhance the flavors, you can add a pinch of cardamom or cloves to the dough.
• Leftover Nadalin can be toasted and enjoyed with a spread of butter or Nutella.

Serving advice

Serve the Nadalin as a centerpiece on your Christmas table. Slice it into wedges and enjoy it with a cup of hot cocoa or mulled wine.

Presentation advice

To enhance the visual appeal, place the Nadalin on a decorative serving platter and sprinkle it with powdered sugar. You can also garnish it with fresh orange slices or a sprig of mint.