• Start by preparing the dough. Mix together flour, yeast, sugar, salt and milk. Knead to make a firm dough.
• Transfer the dough to a clean kitchen counter. Dust the counter with some flour before you transfer.
• Start kneading and pressing on the dough from the center in the upward direction with the help of the base of your palm. This will help generate the gluten quickly.
• Knead the dough for 10 minutes. Let it rest for at least 1 hour 30 minutes or until it doubles in volume. This is the first proofing of the dough.
• Once the dough has doubled, punch it lightly to release all the air inside. You do not need to knead the dough now.

Making the filling

• Measure the butter and heat it lightly. Until it heats, chop coriander leaves and garlic cloves finely.
• Add the coriander leaves and cloves to the warm melted butter. This will also help the flavours come together and will help the butter cool down.

Filling the bread

• Once the dough has completed the first proofing, roll it in the shape of a log and divide it in to 4 parts.
• Roll one of the dough ball in to a circle of 5 to 6 inches. Transfer this circle to the parchment paper. Doing this is important as it will be difficult to transfer the "shaped" bread later.
• Spread a heaping spoonful of the filling on the circle completely. Now roll the second dough ball in a similar circle and place it on top of the first one.
• Again, spread a heaping spoonful of the filling. Roll the third circle and repeat the filling.
• For the last dough ball, make the final circle and place it on the top of the 3 circles. Save some filling for the final brushing once the bread is out of the oven.

Shaping the Star Bread

• Once all the layers are in place, get hold of a cookie cutter that is 1 or 1.5 inches in diameter and make an "impression" at the center of the layers.
• Make 4 sections of the circle and then, 3 cuts or 4 petals in each section. Make petal pairs of adjacent petals.
• In one pair, twist one petal in anticlockwise direction twice and the other petal in the clockwise direction, twice. Join the two petals in to one by pinching them together at the tip.
• Repeat the same for all petal pairs to achieve the final star shape. Let this rest for 10 minutes.
• After 10 minutes, preheat the oven for 10 minutes at 180°C. That means, the dough will get 20 minutes in all for the second proofing.
• Bake for 25 minutes at 180°C with both rods to get a nice toasty and crispy bread. If you prefer soft bread, bake for 20 minutes.
• Once out of the oven, brush with the remaining butter-coriander-garlic mixture so that the bread softens over time. Let it rest for 10 minutes. Serve warm.