📋 Instructions

1. 1Mix the dough — Whisk the flour, yeast, and salt in a large bowl. Add the warm milk, melted butter, and egg, then stir until a shaggy dough forms.
2. 2Knead until smooth — Knead on a floured counter for 8 to 10 minutes until the dough is smooth and springs back when poked. It should feel soft but not sticky.
3. 3Let it rise — Place the dough in a buttered bowl, cover, and let it rise in a warm spot for 60 to 75 minutes, until doubled in size.
4. 4Make the filling — Stir together the Gruyère, Parmesan, sage, garlic, olive oil, and pepper. Set aside while the dough finishes rising.
5. 5Roll and layer — Heat the oven to 375°F (190°C). Divide the dough into four balls. Roll each into a 12-inch circle and stack them on parchment, spreading filling between each layer and leaving a 1-inch border.
6. 6Cut the star points — Set a small bowl in the center as a guide and cut 12 even wedges from the edge to the bowl. Remove the bowl.
7. 7Twist each point — Take two neighboring wedges and twist them away from each other twice, then pinch the tips together. Repeat around the circle to form the star.
8. 8Bake until golden — Brush with egg wash and bake for 30 to 35 minutes, until deep golden brown and the center reads 200°F (93°C). Tent the tips with foil if they brown too fast.
9. 9Cool and serve — Slide onto a rack for 5 minutes, brush with a little melted butter, and serve warm so the cheese is still gooey.