1. Combine warm milk, sugar, and sourdough starter in a bowl.

2. Stir in egg and softened butter until smooth.

3. Add flour, salt, cinnamon, and nutmeg and mix until a soft dough forms.

4. Knead dough for 8–10 minutes until elastic and slightly tacky.

5. Place dough in an oiled bowl, cover, and let rise for 4–6 hours until doubled.

6. Divide dough into four balls and roll each into a 25 cm circle.

7. Stack circles on parchment, spreading filling between layers, leaving top plain.

8. Place a small round guide in center and cut 16 equal spokes from edge of guide to rim.

9. Twist each pair of adjacent strips twice in opposite directions and pinch ends to form 8 points.

10. Cover and proof for 1–2 hours until puffy.

11. Preheat oven to 190°C and brush star with egg wash.

12. Bake for 25–30 minutes until golden, tenting with foil if browning fast.

13. Cool for 10 minutes, then drizzle glaze or dust with powdered sugar.

14. Serve warm and pull apart at the table.