In a stand mixer, combine 1 cup of warm water, 2 tablespoons of sugar, and 2 ¼ teaspoons of active dry yeast. Allow this mixture to sit for 5 minutes until frothy.

In a separate mixing bowl, whisk together 3 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Gradually add this dry mixture to the activated yeast mixture and mix on low speed.

Incorporate 4 tablespoons of cold unsalted butter and ⅓ cup of whole milk until a cohesive dough forms.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour.

In a mixing bowl, combine 8 ounces of Boursin cheese, ¼ cup of chopped parsley, 4 tablespoons of softened butter, 1 tablespoon of thyme, and 1 beaten egg. Mix until smooth.

Once dough has risen, punch it down and divide into two. Roll out the first piece into an 11-inch round, spread half of the cheese filling, and sprinkle with ¼ cup of shredded Parmesan cheese. Repeat with the second piece of dough.

Cut 16 equal slices through the center, twisting each slice away from the center to create a star shape. Let it rise for another 30 minutes.

Preheat your oven to 400°F. Baste the bread with a beaten egg and bake on a parchment-lined baking sheet for 23-36 minutes until golden brown.

Prepare the garlic butter by melting ¼ cup of butter and mixing with minced garlic, Italian seasoning, and parsley. Brush over the warm bread for the last 3 minutes of baking.

Once baked, cool for 5 minutes on a wire rack before slicing and serving warm.