|2 (one pound each) loaves||Bridgford Frozen Ready-Dough®, thawed|
|½ cup||blackberry or strawberry jam or preserves|
|Egg wash (1 egg beaten with 1 tablespoon water)|
Line a large sheet pan with parchment paper; set aside. On a lightly floured surface, divide each loaf into 2 equal pieces. Roll each piece of dough into a 9 ½ inch circle. Take first circle of dough and place on center of lined sheet pan (press or roll dough out to make sure it is 9 ½ inches). Using an 8 or 9 inch cake pan, press pan over dough to make an indentation to serve as guide for placement of jam. Spread jam over dough staying within the indentation. Take second circle of dough (roll out again to make sure it is 9 ½ inches) and then place evenly on top of jam topped dough. Make another indentation with pan and spread with 1/3 of jam. Take third round of dough (again rolling out to be sure it is 9 ½ inches) and repeat procedure. Take fourth circle of dough (9 ½ inches) and place on top of jam. Place cake pan on top and using a sharp knife or pizza cutter, trim around the pan, cutting through all of the layers. Discard scraps of dough. Using a drinking glass or cookie cutter (2 ½ inch diameter), mark the center of the circle with an indentation. Using a sharp knife, pizza cutter or scissors, make 16 cuts equidistant from the outer edge of the inner circle to the edge of the large circle, cutting through all four layers. Take two adjacent strips and twist them away from each other twice. Turn the outer corners under and press to seal. Repeat with all remaining strips. Brush with melted butter and let rise until puffy (about an hour in a warm area). Preheat oven to 375°. With a pastry brush, lightly brush star with egg wash. Bake in preheated oven for 30-35 minutes or until golden brown. Remove from oven, brush with additional melted butter and then remove from pan to cool on cooling rack. Slice and serve.
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