Mix in bread machine on dough setting (our machine can handle double the quantity). When cycle is done, punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and roll each out into the desired shape (e.g., 10-inch circle). Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. More detailed shaping info in the link above, basically define a center and then cut the outside into strips that can be twisted (and either shaped together after twisting or solitary).
Cover the shaped bread and let it rest for 20 minutes. Preheat oven to 350°F (177°C). Lightly brush star bread with egg wash (to make it shiny and golden brown), then bake for about 25- 30 minutes or until golden brown on top. If it browns too quickly, loosely cover with aluminum foil. Remove from the oven and cool for 5 minutes.
Fillings: Ones that we have enjoyed include nutella, chestnut paste, pizza (red sauce, cheese, sliced meat), and pesto (pesto sauce, white cheese, sliced meat).
Note that you can refrigerate the dough for 1-2 days or freeze up to 3 months. Thaw overnight if frozen in refrigerator, then let sit on counter for 20 minutes. Punch again to get rid of air bubbles.