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Sourdough Cranberry Orange Star Bread | Cozy Holiday Recipe

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3.9 from 41 reviews

This delightful Sourdough Cranberry Orange Star Bread is a cozy holiday treat featuring a tangy sourdough base layered with homemade cranberry orange compote, shaped into a stunning star perfect for festive gatherings. The bread combines zesty orange flavors and tart cranberries within a soft, buttery, and slightly sweet dough, baked to golden perfection and finished with an egg wash for a shiny crust. A visually impressive and delicious centerpiece that captures the spirit of the holidays.

  • Total Time: Approximately 8–10 hours including rising and chilling times
  • Yield: 1 star bread, serves 8-10

Ingredients

Dough

  • 386 g bread flour (3 cups)
  • 95 g sourdough sweet stiff starter (1/2 cup)
  • 80 g milk (1/3 cup)
  • 80 g freshly squeezed orange juice (1/3 cup)
  • 1 large egg
  • 65 g salted butter, room temperature (4 1/2 tbsp)
  • 50 g granulated sugar (1/4 cup)
  • 6 g salt (1 tsp)
  • 9 g vanilla extract (2 tsp)
  • 2 tbsp orange zest

Filling

  • 1–2 cups cranberry orange sauce (see compote recipe)

Egg Wash

  • 1 large egg
  • 1 tbsp milk or water

Cranberry Compote

  • 2 cups fresh cranberries
  • ½ cup apple juice or water
  • 1 medium orange, peeled, deseeded, and finely chopped
  • 1 teaspoon ground cinnamon
  • 1 whole clove or ¼ teaspoon ground clove
  • ¾ cup granulated sugar
  • 2 tablespoons brown sugar

Instructions

  1. Make Cranberry Compote: Combine cranberries, apple juice, chopped orange, cinnamon, clove, granulated sugar, and brown sugar in a medium saucepan and stir well. Cover and cook over medium heat for 7–10 minutes, stirring occasionally, until cranberries begin to pop. Remove from heat and use an immersion blender to blend until smooth or slightly chunky as desired. Return to medium-low heat, simmer gently for 1–2 minutes to thicken. Transfer to a heat-safe bowl, cool to room temperature, then refrigerate at least 2 hours to thicken and meld flavors.
  2. Prepare Dough: In a stand mixer bowl, combine bread flour, sourdough starter, milk, orange juice, egg, sugar, salt, vanilla extract, and orange zest. Mix with paddle attachment on low speed for 2–3 minutes until sticky dough mass forms. Gradually add softened butter piece by piece, mixing on low speed. Once butter is incorporated, increase speed to knead until smooth and elastic, about 2–3 minutes.
  3. Develop Gluten Structure: Choose either: Perform 4 sets of stretch-and-folds spaced 30–45 minutes apart, or knead dough on a stand mixer with dough hook on medium-low speed for 8–10 minutes, pausing every 2 minutes to prevent overheating.
  4. First Rise: Cover dough and let rise at room temperature for 4–8 hours until doubled in size. For overnight rise, refrigerate after a 30% volume increase, then bring to room temperature before proceeding.
  5. Divide Dough: Turn dough onto a floured or oiled surface, divide into 4 equal portions (~183 g each), and roll each into a smooth ball.
  6. Roll and Layer: Roll each ball into a 10-inch circle on parchment paper. On a baking sheet, place the first circle and spread 4-6 tablespoons cranberry orange sauce, leaving a ½-inch border. Repeat layering with second and third circles and filling. Top with the fourth circle plain.
  7. Cut Star Shape: Place a 2-inch round cutter at dough stack center to mark guide circle. Cut 16 even slits from guide circle edge to dough edge by first dividing dough into 4, then 8, then 16 equal strips using a sharp knife, adjusting for symmetry.
  8. Shape Star: Twist each pair of adjacent strips away from each other twice, pinch ends together to form points. Repeat for all 16 strips to create 8 star points.
  9. Final Proof: Cover shaped star with plastic wrap, let rise 30–60 minutes until puffy.
  10. Egg Wash and Bake: Preheat oven to 400°F (200°C). Beat egg with milk or water, brush entire bread surface. Bake 22–30 minutes until golden brown and cooked through.
  11. Finish and Serve: Remove from oven, cool slightly, dust with powdered sugar if desired, and enjoy warm.

Notes

  • Use Room Temperature Ingredients: Ensure butter, milk, and egg are at room temperature for even mixing and proper rise.
  • Maintain Slightly Sticky Dough: Avoid excess flour to keep bread soft and tender.
  • Chill the Filling: Refrigerate cranberry orange sauce if runny to prevent leakage during assembly.
  • Roll Dough Evenly: Use a 10-inch plate or guide to roll uniform circles for consistent layers.
  • Let Dough Rest if Elastic: Rest dough briefly if it resists rolling to relax gluten.
  • Prevent Sliding Layers: Lightly flour or oil surface but avoid overflouring to keep layers stable.
  • Mark Center for Cutting: Use a small round cutter to guide even cuts.
  • Twist Gently: Twist dough strips carefully to avoid tearing; pinch ends firmly for defined points.
  • Author: Adeline
  • Prep Time: 30 minutes (plus at least 4-8 hours for first rise and 30-60 minutes proofing, and 2+ hours chilling compote)
  • Cook Time: 30 minutes (including compote cooking and bread baking)
  • Category: Baking
  • Method: Baking
  • Cuisine: American Holiday

Find it online: https://flavorhug.com/sourdough-cranberry-orange-star-bread-cozy-holiday-recipe/