This is how it's made Stork Mother's day star bread

  1. Dissolve the yeast in warm water until foamy, about 5 minutes . In another bowl, combine milk, egg, Stork, sugar and salt; add yeast mixture and flour. Beat on medium speed until smooth, about 1 minute. Add a bit of extra flour if needed to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with cling film and let rise in a warm place until doubled, about 1 hour
  3. Turn dough out on a lightly floured surface and divide into four equal balls.  Let rest for 5 minutes so the dough can relax which will make it easier to roll.  Roll each ball of dough into a 12-inch circle.  Place one circle on a lined baking sheet and spread a layer of raspberry jam.
  4. Repeat process with remaining dough, leaving the top circle plain. Place a small bowl about 3-4 inches in the centre of the dough and press gently to leave a mark.
  5. Use a sharp knife to cut the circle into 16 equal sections, starting  from the imprint in the center to the edge, cutting through all the layers.
  6. Take two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips. Cover with plastic wrap; let rise until almost doubled, about 30 minutes.
  7. While the star rises, preheat oven to 190°C.
  8. Brush star with remaining Stork and bake for about 20 minutes, until golden. Remove from oven and place on a wire rack to cool completely.
  9. While cooling, whisk together Elmlea Double, honey and vanilla.  Cut out the centre circle of the star and plate the dip in a small bowl in the centre to serve.