The savory bread recipe that will make your holiday table shine — Scallion Star Bread!
Without fail, whenever people come over for dinner — they are always impressed with homemade bread. And this recipe is especially irresistible and show-stopping!
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.
The flavor is inspired by Asian-style savory baked goods. Scallion bread, hot dog buns, sausage braided rolls, curry beef buns, etc. I love these fluffy, savory breads.
As a bonus, the presentation makes it holiday worthy. When you bring Scallion Star Bread to your Christmas table, all the aunties and uncles will ooh and ahh!
Nostalgic and flavorful, this recipe tastes good served with dinner. And for breakfast the next day, with a cup of hot coffee or tea, too!
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!
Ingredients for Scallion Star Bread recipe:
- 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! Honestly my favorite cooking fat. 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 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.
More Holiday Table Inspiration:
- Duck Fat Roast Potatoes
- Spicy Galbi Jjim
- Instant Pot Bossam + Radish Oyster Kimchi
- Korean Fried Chicken
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!