In a large mixing bowl combine the two kinds of flour and salt. Mix well.
In a small bowl combine sugar, yeast and oat milk. Stir and set aside for 5 minutes.
Add the yeast mixture, the melted butter and the egg to the flour. Start mixing with a wooden spoon. Knead with your hands for few seconds, to form a dough.
Leave the dough in the bowl and cover it with a sheet of baking paper or plastic wrap Wrap the bowl around with 1-2 kitchen towels. Leave it in a warm place for 1,5 -2 h, until it doubles its size.
Cinnamon Walnut Filling:
In a bowl combine melted butter, coconut sugar, cinnamon and ground walnuts. Mix very well.
Line a large baking tin with a sheet of parchment paper.
Divide the dough into three equal pieces. Knead one piece with your hands shortly and extend it on another sheet of parchment paper. Using a rolling pin roll it out into a circle shape: the easiest way to do it is to roll from the center to the sides.
Place the circle on the prepared sheet and spread half of the filing on top.
Roll out the same way the remaining 2 pieces of dough. Place the second on top of the first one and spread on top the second half of the filling. Top with the last dough circle. Make sure they are all aligned well.
Place a cookie cutter in the middle of the circles. Use a sharp knife to cut the circle first into 4 parts (starting from the circle to the sides), then into 8 and finally into 16 strips. Be careful not to cut the paper underneath.
With both your hands take two strips one next to another and twist them to the opposite sides at 360º. Press the ends together very well, to create a point. You can brush them with some water to seal them easily.
Continue the same way with the rest of the strips to create the 8 points of the star.
Preheat oven to 350ºF/180ºC. Bake for 25-30 minutes or until golden brown.
Serve the bread warm, sprinkled with icing sugar.
The Star Bread is best consumed on the same day but you can store it for up to 3 days in airtight container or covered with plastic wrap.
You can use any milk for this recipe: dairy or non dairy.
If you decide to make it with just all-purpose flour, consider decreasing the milk quantity to about ⅔ cup / 180 ml or less.
You can use any kind of nuts for the filling or just skip the nuts.