Scallion Star Bread with Duck Fat

The savory bread recipe that will make your holiday table shine — Scallion Star Bread with decadent duck fat!

Scallion Star Bread — for all your holiday carb needs!

Fluffy and decadent, rich and savory. You really can’t go wrong with layers of duck fat and scallions sandwiched between brioche-like dough.

scallion star bread, close up

Why make Scallion Star Bread with Duck Fat?

Every holiday table needs a showstopper. And this one, inspired by Asian-style savory baked goods (scallion buns, hot dog buns, sausage braided rolls, curry beef buns, etc.), will definitely impress! All the aunties and uncles will ooh and ahh!

Nostalgic and flavorful, this recipe tastes good served with dinner. Leftovers taste good for breakfast the next day, with a cup of hot coffee or tea, too!

The combination of duck fat and scallions make a very pretty presentation! And it’s so delicious! Perfect for potlucks, family dinners, and holiday meals!


  • Scallions. Also called green onions, these aromatics are a staple in my Korean American kitchen. They add a light onion flavor and stay vibrantly green when baked. Can be subbed with chives.
  • Duck Fat. SO MUCH sumptuous, decadent flavor! Look for rendered duck fat at your local grocery store. I’ve seen it sold in small tubs in the poultry (meat) section and also jarred. If you can’t find it, a good substitute is leftover chicken or beef fat drippings. In a pinch, you can use butter or olive oil but it will not taste as rich.
  • Milk Powder. Also known as powdered milk or dry milk. If you can find it, whole fat (vs skim milk) is preferred. Adds a tender richness and sweetness.
  • Yeast. For that fluffy, soft texture! I prefer instant yeast for ease and convenience (instant yeast does not require liquid to activate) but any kind of yeast works.
  • Milk. Creates a more tender crumb than dough made with water alone. Whole milk or 2% preferred.
  • Butter. Adds richness and flavor, similar to a brioche dough. Also makes the dough very easy to roll and handle.

PRO Tips:

  • Mince scallions finely. Prevents the layers from being too bulky.
  • Use a bench scraper (or knife). Makes cutting into the dough easier and cleaner.
  • Roll circles as evenly as possible. Makes for a prettier presentation in the end!
  • Don’t forget to add salt! A sprinkle on top of each layer brings out the full flavors.

Watch how to make Scallion Star Bread:

The method requires a 2-part rise. First, let the dough rise until doubled in size. Shape into star bread, as shown in the video below. Then let it rise again, a second time. Bake until golden!

More Holiday Table Inspiration:

scallion star bread on plate with bowl of scallions nearby

Scallion Star Bread with Duck Fat

The Subversive Table | Lis Lam
The savory bread recipe that will make your holiday table shine — Scallion Star Bread!
5 from 1 vote
Prep Time 40 mins
Cook Time 22 mins
Rising Time 1 hr 20 mins
Course Bread, Brunch, Side
Cuisine American
Servings 4


  • Unrimmed Baking Sheet
  • Silicone Brush



  • 2 cups flour
  • 1/4 cup whole fat milk powder
  • 1 Tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 3/4 cup milk, lukewarm
  • 1/4 cup unsalted butter, melted (not hot)


  • 1-2 Tbsp duck fat, melted (chicken or beef fat drippings also work)
  • 5-6 scallions, finely chopped (also called green onions, can be subbed with chives)
  • salt

Egg Wash

  • 1 egg, whisked well



  • In a large bowl, add flour, milk powder, sugar, yeast, and salt. Stir around with a spatula and make a well in the center. Add milk and melted butter into the well. Stir with the spatula until a rough ball forms. The dough should look shaggy and rough. In the same bowl, knead until smooth and elastic, about 5 minutes.
  • Cover with plastic wrap and set aside in a warm place until doubled in size, about 60-90 minutes.
  • Remove dough from the bowl and onto a clean surface. Using a bench scraper or knife, cut dough into 4 equal pieces. Roll each piece into a ball and return to the bowl, covered with plastic wrap.
  • Working with one dough ball at a time, roll into a 10-inch circle. Repeat until you have 4 circles. (The unrolled dough balls can remain covered in the bowl.)
  • Prepare ingredients for filling: finely chop the green onions and divide into 3 equal portions on a plate. Spoon duck fat into a small bowl and set aside at room temperature, to soften.
  • On an unrimmed baking sheet, assemble the layers: add a 10-inch circle, brush a thin layer of duck fat, sprinkle a generous amount of scallions, then sprinkle lightly with salt. Repeat until you have 3 layers of duck fat + scallions. Finally, top with the last 10-inch circle. There will be 4 layers of dough circles but you will only be filling 3 layers with the duck fat and scallions.
    brioche dough circle with duck fat and scallions
  • Using a knife or bench scraper, cut 16 even wedges. Make sure to leave a small circle of dough in the center — this will hold the wedges together! The cuts will look like the spokes of a bicycle, radiating outward. Taking two wedges at a time, twist away from each other twice. Pinch edges together. Repeat until all the wedges have been twisted together; there should be 8 points altogether.
    star bread, cut into even wedges
  • Cover with plastic wrap and rest for 20 minutes. Preheat oven to 350F/175C.
  • Remove plastic wrap and brush with egg wash. Bake until puffed and golden, about 22-25 minutes. Enjoy!
    scallion star bread on baking sheet


*Instant yeast is preferred but any kind of yeast works.  Instant Yeast does not require liquid to activate and can be added alongside the dry ingredients.  When using Active Dry or Regular Yeast, sprinkle over lukewarm milk and let it activate first by siting for 5 minutes until foamy.    
Keyword Scallion, Star Bread
All Recipes, Asian Inspired, Dinner with Friends, Holiday, Sheet Pan, Side


  1. 5 stars
    This looks incredible. I’d love to try this recipe.. could I use cooking oil/butter or ghee as a substitute for the duck fat or drippings?

    • You could definitely use olive oil or butter! I’ve tried both and they are subtle flavor boosts and better than nothing. It won’t be as flavorful but it’s a good substitute for the duck fat or drippings.

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