Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Put aside about 1 Tablespoon of the Chebe All-Purpose Bread Mix which will be used for dusting the dough when rolling it.

Mix together the remainder of the Chebe All-Purpose Bread Mix, ¼ cup sugar, 2 eggs, 2 Tablespoons melted butter, and 3 Tablespoons milk and mix until combined.

Roll the dough into a ball and then cut into 4 equal parts. If you are using a kitchen scale you're looking for roughly 100 grams each.

Roll each section into a ball. I found that rolling it on parchment paper worked well for this step. Dust each dough ball with the extra dry dough mix. Then roll one dough ball out into about a 10-inch circle. Place on the parchment paper lined baking sheet.

Spread 1 ½ Tablespoons of raspberry jam over this layer leaving a little bit of dough on the edges.

Continue to roll out the other pieces of dough. You will be layering the dough and raspberry jam; there will be 4 layers of dough and 3 layers of jam.

When finished layering the dough and jam, place a dough cutter or other small round object in the center of the dough. Then cut it into 16 equal pieces. First cut it into quarters, then cut those quarters into halves, and then cut those in half again.

Take 2 adjacent pieces of dough and twist outward 3 times, then pinch together the ends. You will have 8 separate points of the star.

Brush entire bread with egg wash. Egg wash is just 1 egg and 1 tablespoon of water, whisked together. I have a silicon brush I use that works just fine.

Sprinkle the center with sugar (sanding sugar is thicker and won't melt in the heat, but anything is fine).

Bake for 30 minutes until nice and golden brown.

Cool and then dust the edges with powdered sugar.