Christmas star

A moist Christmas star made on wheat dough and with a filling of dark chocolate, orange, cane sugar and cinnamon. Fun to make and delicious to eat.

About 15-20 pieces

Approx. 2 hours

Rating (2 ratings)


25 g yeast
150 ml milk at room temperature
150 ml natural yoghurt, 3% fat
100 g butter at room temperature 
140 g Dansukker White Syrup
6 g ground cardamom
1 egg
480-540 g plain flour
2 g salt

80 g dark chocolate
125 g butter at room temperature 
70 g Dansukker Cane Sugar
9 g ground cinnamon
zest of 1 orange, preferably organic
45 ml freshly squeezed orange juice
3 g corn starch

1 egg + water + 1 pinch of salt
Dansukker Nib Sugar


Crumble the yeast into a bowl and add the milk. Stir until the yeast dissolves.

Add the yoghurt, butter, syrup, cardamom and egg and mix together. Then add almost all the flour and work into a smooth, shiny dough. Add the salt and, if necessary, more flour and work the dough until it comes away from the sides of the bowl.

Cover with a tea towel and leave to rise for 20-30 minutes.

Meanwhile, prepare the filling: Finely chop the chocolate and mix in a food processor with the remaining ingredients.

Place the dough on a floured surface and knead until smooth. Divide the dough into 4 pieces. Roll out each piece of dough into a disc about 25 cm in diameter, using a circle as a template. Place one of the discs on a baking sheet lined with parchment paper.

Spread some filling over the first disc, dividing the filling so that there is enough for 3 discs plus the remaining dough. Place the next disc on top and spread with a layer of filling. Repeat with the next disc, then finally add the last disc but without any filling on top.

Cut 16 grooves about 2 cm from the centre. Twist them two by two out from each other and press the ends together. Use the rest of the dough to make buns.

Cover with a tea towel and leave to rise for about 45 minutes. Set the oven to 225°C using top and bottom heat.

Brush the star with lightly beaten egg and sprinkle with nib sugar. Bake in the lower part of the oven for 15-20 minutes. Place on a wire rack to cool.

Would you like more information about Nordic Sugar and our products and services?

Summer cake

Cakes for summer parties

Delightful cakes for summer celebrations, here you'll find inspiring cakes for spring and summer parties!

Rhubarb cake

Time for rhubarb

The rhubarb season is here, and the first tender stalks are ready for picking. Rhubarb crumble is a classic, but there are many other delicious uses for rhubarb. Let our recipes inspire you!

Semifreddo with raspberry ripple and pistachio

Make your own ice cream

Why buy ice cream when you can make it from scratch yourself? We've gathered our favourite ice cream recipes here, but feel free to experiment and develop your own favourites.

Elderflower Collins and Rhubarb Sour

Summer drinks

Offer summer drinks at your outdoor parties or celebrate in peace and quiet at home. Here you can find refreshing summer drinks for all tastes as well as alcohol-free drinks.

Barbecue marinades

Marinades and rubs

Rubs are the new trend in barbecue cooking. These dry seasoning mixes are rubbed into meat or fish before grilling on the barbecue. Try our rubs – you’ll love them!

Cordial and lemonade

Spring refreshments under the sun

Here we have collected our best recipes for a spring coffee break on your balcony, in the park or in the garden.