1. Activate the Yeast and Mix the Dough: Dissolve the yeast and sugar in the warm milk. Combine this mixture with the remaining dough ingredients, mixing until a cohesive, slightly sticky dough forms.

2. Knead and Proof the Dough: Knead the dough until smooth and elastic (about eight minutes). Place it in a buttered bowl, cover, and let it rise in a warm place until doubled in size (roughly ninety minutes).

3. Prepare the Filling and Divide the Dough: While the dough proofs, combine all the filling ingredients. Punch down the risen dough and divide it into four equal pieces. Roll each piece into a twelve-inch circle.

4. Assemble the Layers: Place the first dough circle on parchment paper. Spread one-third of the filling mixture over the entire surface, leaving a thin border. Top with the second circle, then spread another third of the filling. Repeat with the third circle and the remaining filling. Cap with the fourth, plain circle.

5. Shape the Star: Place a small three-inch round cookie cutter or glass in the center of the layered dough. Make sixteen radial cuts from the center marker to the edge. Twist two adjacent strips outwards two times each. Pinch the ends together to form a point. Repeat this motion around the entire circle.

6. Final Proof and Bake: Brush the entire surface with the egg wash and sprinkle with coarse salt. Let the loaf rest for a final proof (about thirty minutes). Bake at three hundred seventy-five Fahrenheit until deeply golden brown, approximately twenty to twenty-five minutes.