Secure your paddle attachment to your standing mixer. Into the mixer bowl, combine the yeast, brown sugar, and warm milk. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.
Next, add the softened butter, egg, salt and flour to the yeast mixture. With the speed on low, mix the dough for four minutes. Alternatively you can knead the dough by hand on a floured surface for about 5 minutes (or until it becomes smooth and elastic) if you do not have a standing mixer. Form it into a ball.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for 70-80 minutes or until it has doubled in size. Using a proofing oven at 85° doubled in size in 75 minutes.
Making the Fig Jam
While your dough is proofing, make the fig jam filling.
Add the six ounces bag of figs to a medium sized saucepan. Add 3/4 cup of the water and bring this to boil. Cover and remove the pan from the heat. Let the fig stand until they are plumbed, about 20 minutes.
Using a slotted spoon, remove the figs and reserve the liquid. Chop the figs into about four pieces per fig.
Add the chopped figs, powdered sugar, lemon juice, and the reserved fig liquid back to the pan and bring it to a boil. Reduce the heat and let it simmer for 10 minutes. The mixture should be thickened at this point.
Once the mixture is thickened, remove from the heat and place the mixture in a blender. Add the remaining 1/4 cup water. Blend for about 15 to 20 seconds, or until mostly smooth {a few chunks are fine}. This mixture will be very thick. You do not want to dilute it any further because you want a nice spreadable jam for the star bread.
Remove the jam to a bowl, add the Rodelle Pure Vanilla extract, and mix. Set this aside.
Assembling the Star Bread
Punch down the risen dough and divide it into 4 equal parts (roughly 5.8 to 5.9 ounces per dough ball)
Roll out one portion of the dough into a circle about 10 inches in diameter on a floured surface.
Place the rolled-out dough circle onto a parchment lined baking sheet.
Spread 1/3 of the fig jam evenly over the dough, leaving a small border around the edges.
Repeat this process with the remaining 3 portions of dough, stacking them on top of each other with fig jam in between.
Place a small 3” round object (like a glass or a small bowl) in the center of the dough stack to create a guide for the center of your star.
Using a sharp knife or pizza cutter, cut the dough into 16 equal segments from the edge to the center guide.
Remove the guide from the center.
Take two adjacent segments and twist them away from each other three times, pinching the edges. Repeating this process for all pairs to create the star shape.
Cover the star bread lightly and allow it to rest for 15 minutes.
Preheat your oven to 350°F.
Brush the beaten egg over the top of the star bread for a golden finish.
Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
Making the Browned Butter Vanilla Bean Glaze
When the bread is about halfway baked, make the glaze.
In a small saucepan, melt the butter over medium heat. Continue to cook it until it turns golden brown and has a nutty aroma. Remove from heat and allow it to cool to a room temperature paste.
In a mixing bowl, combine the browned butter, sifted powdered sugar, Rodelle Natural Vanilla Paste extract, and 2 tablespoon of half and half. Whisk until you have a smooth glaze. If you prefer a thinner consistency, add one more tablespoon of heavy cream.
Final Touch
Drizzle the browned butter vanilla bean glaze over the warm star bread or serve it on the size as a glorious dipping sauce.
Serve immediately. Store any leftovers at room temperature in an airtight container for up to three days. Best serve day of. Refrigerate any leftover glaze. You can warm this up prior to serving.
