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Homemade Cranberry Orange Star Bread Recipe

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4.6 from 150 reviews

This homemade Cranberry Orange Star Bread is a festive and visually striking treat featuring a tender, buttery dough layered with a tangy cranberry-orange jam. Perfect for holiday mornings or special occasions, this braided star-shaped bread combines bright citrus notes with tart cranberries for a delightful flavor and stunning presentation.

Ingredients

For the dough:

  • 1 tbsp orange zest (finely grated from fresh oranges for vibrant flavor)
  • 1 tbsp active dry yeast (Red Star recommended for reliable rise)
  • 1 cup unsalted butter (softened to room temperature, about 70°F)
  • 1/2 cup sugar
  • 5 large eggs (room temperature for better dough incorporation)
  • 2 tsp kosher salt
  • 4.25 cups all-purpose flour (King Arthur preferred)
  • 1/2 cup whole milk (warmed to 110°F for optimal yeast activation)

For the cranberry-orange jam:

  • 1/3 cup orange juice (freshly squeezed preferred for best flavor)
  • 1 cup sugar
  • 2.5 cups fresh cranberries

For the egg wash:

  • 1 tsp water
  • 1 large egg

For finishing:

  • Confectioners’ sugar (for dusting over cooled bread)

Instructions

  1. Bloom the yeast: Warm the milk to 110°F, then combine it with the active dry yeast in a bowl. Let it sit for 10 minutes to activate the yeast, ensuring it’s bubbly and ready for mixing.
  2. Prepare dry ingredients and mix dough: While the yeast blooms, sift the flour, then whisk with sugar and kosher salt in your stand mixer bowl. Add the bloomed yeast mixture, eggs, and orange zest. Mix on low speed for 2-3 minutes until a shaggy dough forms. Gradually incorporate softened butter one tablespoon at a time, mixing on low between each addition. Once all butter is added, knead on low speed for 10-15 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
  3. First rise and cold fermentation: Transfer the dough to a spray-oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1-2 hours until doubled in size. Then refrigerate for 1-1½ hours to firm up the dough and develop flavor.
  4. Make the cranberry-orange jam: Combine fresh cranberries, sugar, and orange juice in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook 8-10 minutes until cranberries break down and mixture thickens. Blend until smooth using an immersion blender or food processor. Cool to room temperature before assembling.
  5. Shape the dough circles and layer with jam: Divide chilled dough into 4 equal portions. Roll each portion into a 12-inch circle about 1/4-inch thick on parchment paper. On a baking sheet, place the first circle, spread 1/2 cup of cooled jam leaving a 1-inch border. Repeat layering with remaining circles and jam, pressing gently to adhere layers.
  6. Cut and twist the star layers: Use a 4-inch round cookie cutter to press down the center through all layers without removing. Remove the cutter and make 16 evenly spaced cuts from edge toward center stopping before the inner circle, creating 8 pairs of dough strips. Twist each pair outward 2-3 times and pinch ends to form star points.
  7. Final proof: Cover the shaped star bread loosely with plastic wrap and let rise at room temperature for 1-2 hours until puffy and slightly risen. Place in a warm spot for even proofing if possible.
  8. Prepare for baking: Preheat oven to 350°F. Mix egg and water for egg wash and brush evenly over the risen star bread, especially coating twisted points for golden shine.
  9. Bake the bread: Bake for 30-35 minutes until deep golden brown and a skewer inserted in the thickest section comes out clean. Internal temperature should reach approximately 190°F.
  10. Cool and finish: Let bread cool 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely. Dust generously with confectioners’ sugar before serving.

Notes

  • Room temperature eggs and butter help ensure better dough incorporation and texture.
  • Sifting flour avoids lumps and helps distribute salt evenly.
  • Cold fermentation after the first rise improves dough flavor and makes shaping easier.
  • Cranberry-orange jam should be cool before spreading to avoid interfering with dough’s proofing.
  • The twisted star shape not only looks beautiful but also creates flaky layers for enjoyable texture.
  • Use a kitchen thermometer to check for doneness – bread is done at internal 190°F.
  • Store leftovers wrapped at room temperature for 2 days or freeze for longer storage.

Find it online: https://crispcharm.com/homemade-cranberry-orange-star-bread-recipe/