Using a small bowl, crumble fresh yeast in warm water and stir. Let sit until foamy. If using dry yeast, dissolve in warm water and add a teaspoon of sugar to activate the yeast.
In a large bowl, combine the egg, milk and softened butter, sugar and salt. Add the dissolved and bubbly yeast and 3 cups of the flour.
Beat on medium speed for approx. 1 minute if using a stand mixer or until the dough is smooth, using a wooden spoon or whisk if mixing by hand. Add more flour if needed, until the dough is soft and not sticky.
Prepare a surface with flour and turn the dough out onto it. Knead by hand until smooth and elastic (approx. 5-7min).
Place the dough ball into a greased bowl and cover with a damp tea towel or plastic wrap. Leave to rise until doubled in size in a warm place. Approx 1 hour.
Punch down the dough and return to the floured surface. Divide into 4 equal sized portions.
Roll each portion into a 12-inch circle. Place the first circle on a greased pizza or baking tray (approx. 14 inch diameter or width).
Spread with 1/3 of the jam to within ½ inch of the edge. Repeat, layering the dough and jam until ending with the final circle of dough placed on top.
Place a glass or 2.5 inch round biscuit cutter in the centre of the top circle. Don’t press down, just use a marker. Now cut 16 evenly spaced lines down from the glass to the edge of the dough to make equal sized wedges.
Remove the glass/cutter.
Take two adjacent ends of dough and twist twice in an outward direction, left hand to left and right hand towards the right. Pinch the ends together and make a pointed tip. Repeat with all remaining strips to complete the star.
Cover the star and let rise for a further 30min or until almost doubled.
Preheat the oven to 180°C
Bake for approx. 20 min or until golden brown. Check during the last few minutes for jam dripping. Reduce heat slightly if necessary.
Remove from the oven and brush with the melted butter, avoiding touching the jam.
Let cool on a wire rack. When completely cooled down, dust with icing sugar.