Make the dough: Combine the all purpose flour, instant yeast, sugar and salt in to the bowl of a stand mixer. If you don't have a stand mixer, you can do this by hand. Combine the plant milk, apple cider vinegar, and butter in to a small pot on low heat. Take the milk mixture off the heat when it reaches 120-125F.

Turn the mixer on low and slowly add the milk mixture in to the dry mixture. Beat on low for 3-4 minutes until the dough is combined and has pulled away from the sides. The dough should be very soft but not too sticky.

Flour your hands and transfer the dough to an oiled bowl. Cover with a towel or cling wrap and place in a warm spot to rise. Let rise for 60-90 minutes or until doubled in size.

Prepare the filling: Mince the garlic and add to a bowl with melted vegan butter and garlic infused olive oil. Season with salt & black pepper then set aside. Finely chop the basil and parsley and toss in a separate bowl along with the vegan parmesan. Set that aside.

Assembling the Bread: Transfer the dough to a lightly floured surface and divide in to 4 equal pieces. Use a rolling pin and roll each out in to a thin 10-inch circle. Place one of the pieces on parchment lined baking tray and use your hands to ensure the circle shape remains. Brush the first layer with garlic butter and then sprinkle on ⅓ of the herb and parm mixture. Place another piece of dough on top of the first circle and repeat with more garlic and herb parm mixture. Repeat those steps one more time so that 3 of the circles are topped with filling and the top layer is plain without any filling. Place a 2 ½in cookie cutter or small dish in the middle of the dough to mark the middle of the star. Use a sharp knife to cut 16 even strips from the cookie cutter to the edge of the dough. Using both hands, grab two strips and twist them away from each otters then press the ends together to make a point. You should have 8 points at the end of this step.

Cover with cling wrap and let rise for 20 more minutes while the oven preheats to 350F. Brush with any remaining garlic butter or vegan butter and bake for 25-30 minutes.

Let cool for a few minutes and then serve warm. Enjoy!