Add flour, starter, yeast, warm milk, eggs, butter, sugar, and salt to the mixer bowl. Mix on low until combined.

Continue mixing on medium for 6–8 minutes until the dough is smooth and slightly tacky. The dough should be soft, slightly tacky to the touch, but not sticky.

Cover the bowl and let the dough rise in a warm spot (75-80°F) for 1½–2 hours, until it’s puffy and has almost doubled in size.

Divide the dough into 4 equal pieces (about 265g each) and shape each piece into a ball.

Let the balls rest, covered, for 10 minutes to relax the gluten.

Roll each ball into a circle 10–11 inches in diameter.

Place the first circle on a parchment-lined baking sheet and spread about ⅓ of the chocolate (roughly 65-70g or 4-5 tablespoons) evenly over it, leaving a ½-inch border around the edge.

Add the second circle and spread another ⅓ of the chocolate.

Add the third circle and spread the remaining ⅓ of the chocolate.

Place the fourth circle on top (no chocolate on top).

Place a small cup, glass, or biscuit cutter (2-3 inches diameter) in the center to mark the center that won't be cut.

Cut the dough outward from the center circle into 16 equal strips: Cut into 4 quarters first, then cut each quarter in half (making 8), then cut each section in half again (making 16).

Take two adjacent strips and twist them away from each other twice, rotating each strip outward.

Pinch the outer ends together firmly using slightly dampened fingers to seal.

Repeat this until all 16 strips are twisted into 8 points.

Let the shaped star rest, loosely covered, for 30-45 minutes at room temperature, until they are noticeably puffy but not doubled.

Preheat the oven to 350°F.

Brush the star with egg wash and bake it for 25–30 minutes until it’s golden brown. If the crust darkens too quickly, tent loosely with foil and continue baking until the center is fully set.

Let it cool for 15-20 minutes before serving. Dust with powdered sugar.