Go Back
scallion star bread on plate with bowl of scallions nearby
Print Recipe
5 from 1 vote

Scallion Star Bread with Duck Fat

The savory bread recipe that will make your holiday table shine -- Scallion Star Bread!
Prep Time40 mins
Cook Time22 mins
Rising Time1 hr 20 mins
Course: Bread, Brunch, Side
Cuisine: American
Keyword: Scallion, Star Bread
Servings: 4
Author: The Subversive Table | Lis Lam


  • 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.