The savory star bread recipe that will make your holiday table shine — Scallion Star Bread with decadent duck fat!
Savory Scallion Star Bread
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!
Fluffy and decadent, rich and savory. You really can’t go wrong with layers of duck fat and scallions sandwiched between the brioche-like dough.
Although many people skew toward sweet during the holidays, I prefer savory.
Pillowy bread, irresistible flavors, and a beautiful presentation make it 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 brioche dough. Also makes the dough very easy to roll and handle.
- Make dough. Cover and let rise until doubled in volume.
- Cut dough into 4 pieces.
- Roll each dough piece into a 10-inch circle.
- Assemble layers: add a circle of dough to a sheet pan. Brush a generous layer of duck fat. Sprinkle scallions and salt on top. Repeat until there are 3 layers of duck fat and scallions. Place the last circle on top.
- Cut into 16 wedges. Remember to leave a circle in the middle to hold everything together!
- Twist 2 sections away from each other, pinching ends together. Repeat until all the sections are twisted together.
- Cover and let rise another 20 minutes. Brush with egg wash.
- Bake and serve!
Watch how to make it:
- 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.
Instead of scallion + duck fat, try another savory combo:
- Sundried tomato spread
- Olive Tapenade
More Holiday Table Inspiration:
- Duck Fat Roast Potatoes
- Spicy Pork Rib Galbi Jjim
- Instant Pot Bossam + Radish Oyster Kimchi
- Korean Fried Chicken
Savory Scallion Star Bread with Duck Fat
- 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)
- 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.
- 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.
- 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!