Cookie Butter Brioche Star

Ingredients

• 1 packet active dry yeast
• 1/2 cup warm water
• 3/4 cup cookie butter
• 1/2 cup butter, softened
• 2 eggs, lightly beaten
• 3 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup turbinado sugar for topping

Directions

1. In a small bowl, dissolve the yeast in warm water and let sit for 10 minutes.
2. In a large bowl, cream together the cookie butter and butter until light and fluffy. Beat in the eggs one at a time. Add the yeast mixture and stir until combined.
3. In a separate bowl, mix together the flour, sugar, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until the dough is smooth and elastic. Place the dough into a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a 12-inch circle. Place each circle on a greased baking sheet.
6. Cut each circle into 8 equal wedges and spread 1 tablespoon of cookie butter on each wedge. Roll up each wedge from the wide end to the narrow end to form a crescent shape. Place the crescents onto the baking sheets.
7. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until golden brown. Sprinkle with turbinado sugar while still warm.

Interesting Facts

• The brioche dough for this cookie butter star pastry can be made ahead of time and refrigerated for up to three days.
• This recipe is a great way to use up leftover cookie butter.
• Turbinado sugar is a coarse, raw sugar with a caramel-like flavor.