CreamyGorg, Spinach and Onion Star Bread

For dough: In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, granulated sugar, salt, and yeast by hand until combined.

In a medium saucepan, heat milk and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add egg and milk mixture to flour mixture; using the paddle attachment, beat at medium speed for 2 minutes, stopping to scrape paddle and bottom and sides of bowl. With mixer on low speed, gradually add 2½ cups (313 grams) flour, beating just until combined.

Switch to the dough hook attachment. Beat at medium-low speed until a soft dough forms, about 10 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

For onion filling: In a medium skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Stir in salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.

Increase heat to high. Stir in wine; cook until most of liquid has evaporated. Stir in spinach until wilted. Remove from heat, and let cool completely.

Line a large rimmed baking sheet with parchment paper. Lightly punch down dough; cover and let stand for 5 minutes.

Turn out dough, and divide into 4 portions (about 190 grams each). Gently shape each into a ball. Cover with plastic wrap, and let stand for 15 minutes.

On a lightly floured surface, roll 1 portion of dough into an 11-inch circle; gently transfer dough to prepared pan. (Keep remaining dough covered with plastic wrap.)

For cheese filling: In a medium bowl, stir together ricotta, Parmesan, egg, salt, and pepper.

Spread one-third of ricotta mixture (about ⅓ cup or 106 grams) onto dough, leaving a ½-inch border around edges. Top with one-third of onion filling (about ¼ cup or 60 grams). Crumble one-third of Gorgonzola onto onion mixture. Repeat rolling and layering procedure with remaining dough, remaining ricotta mixture, remaining onion mixture, and remaining Gorgonzola. Top with remaining circle of dough. Press edges of layers of dough together to secure.

Place a 2½-inch round cutter in center of dough; gently press down to leave a mark in dough. Using a sharp knife or a pizza wheel, make 16 evenly spaced cuts, working from center mark to edge of dough. Grasping 2 neighboring pieces at a time, twist portions away from each other 2 to 3 times; pinch ends firmly together to adhere. Repeat twisting and pinching together with remaining portions. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

Pinch dough ends together again, if necessary. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough.

Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Sprinkle Parmesan onto hot bread, if desired. Let cool on pan for 15 minutes. Best served warm. Refrigerate in an airtight container for up to 3 days.