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Cranberry Orange Star Bread Recipe

Cranberry Orange Star Bread Recipe
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★★★★★

5.1 from 20 reviews

A festive and visually stunning Cranberry Orange Star Bread featuring a soft, buttery yeast dough layered with tangy cranberry-orange jam. Perfect for holiday breakfasts or brunch, this sweet bread combines bright citrus flavors and tart cranberries in a beautiful star-shaped loaf.

Ingredients

Scale

Dough Ingredients

  • 1 tablespoon active dry yeast
  • ½ cup (122.5 g) whole milk, warmed (110-115°F)
  • 4¼ cups (562.5 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons kosher salt
  • 5 large eggs, room temperature
  • 1 tablespoon orange zest (about 1½ medium oranges)
  • 1 cup (2 sticks / 227 g) unsalted butter, cut into 16 tablespoons, room temperature

Jam Ingredients

  • 2½ cups (250 g) fresh cranberries
  • 1 cup (200 g) granulated sugar
  • ⅓ cup (83 g) freshly squeezed orange juice (about 1½ medium oranges)

Egg Wash

  • 1 large egg, room temperature
  • 1 teaspoon water

For Dusting

  • Confectioners’ sugar

Instructions

  1. Bloom Yeast: In a small bowl, combine the active dry yeast with the warmed milk (110-115°F). Let it sit for about 10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
  2. Mix Dry Ingredients: While the yeast blooms, whisk together the all-purpose flour, granulated sugar, and kosher salt in the bowl of a stand mixer.
  3. Add Wet Ingredients: Attach the dough hook to the mixer and on low speed, add the bloomed yeast mixture, eggs, and orange zest to the dry ingredients. Mix for 2-3 minutes until a rough dough forms and begins to pull away from the bowl sides.
  4. Incorporate Butter: Keep the mixer on low and add the softened butter one tablespoon at a time, waiting for each to fully incorporate before adding the next. Continue to mix until all butter is absorbed.
  5. Knead Dough: Knead the dough on low speed for an additional 10-15 minutes, or until the dough is soft, glossy, and elastic.
  6. First Rise: Lightly spray a large bowl with nonstick spray, place the dough inside, cover with a towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
  7. Chill Dough: After rising, transfer the dough to the refrigerator to chill for 1-1½ hours. The dough may chill up to 2 days before assembly if desired.
  8. Make Jam – Boil Ingredients: In a small saucepan over medium heat, combine fresh cranberries, granulated sugar, and freshly squeezed orange juice. Bring to a boil.
  9. Simmer Jam: Reduce heat to low and simmer for 8-10 minutes until cranberries burst and the mixture thickens.
  10. Puree Jam: Remove from heat and use an immersion blender to puree the mixture until smooth. Set aside to cool and thicken.
  11. Prepare Dough Sections: Remove chilled dough and place on a sheet of parchment paper. Divide into 4 equal sections (about 12 inches each).
  12. Roll Dough Circles: Lightly flour the tops and roll each section into a 12-inch diameter, ¼-inch thick circle on separate parchment sheets.
  13. Assemble Layers: Place one dough circle on a baking sheet (with parchment) and evenly spread about ½ cup of cooled cranberry-orange jam, leaving a 1-inch border. Repeat layering with remaining dough circles and jam, ending with a plain dough circle on top.
  14. Imprint Center: Use a 4-inch round cookie cutter or rim of a glass to lightly press a circular indentation in the center of the stacked dough, without cutting through.
  15. Cut Sections: Using a sharp knife, cut the dough into 16 equal wedge-shaped sections from the edge of the indentation to the outer edge, leaving the center intact.
  16. Form Star Points: Pick up two adjacent sections and twist them outward 2-3 times, then pinch the ends together at the base to form a star point. Repeat with all remaining pairs to create 8 points.
  17. Second Rise: Loosely cover the shaped star bread with a clean towel and let rise in a warm location for 1-2 hours until doubled in size.
  18. Preheat Oven: Near the end of the rise, preheat your oven to 350°F (175°C).
  19. Apply Egg Wash: Whisk together one large egg and one teaspoon water. Brush evenly over the risen bread.
  20. Bake Bread: Bake for 30-35 minutes or until the star bread is golden brown and cooked through. Remove from the oven and cool completely on a wire rack.
  21. Finish: Dust cooled bread with confectioners’ sugar for an elegant finish. Serve and enjoy!

Notes

  • The jam can be prepared ahead and refrigerated; ensure it is fully cooled before assembling the bread.
  • Chilling the dough overnight improves flavor and makes it easier to handle.
  • If fresh cranberries are not available, frozen can be used; thaw before making the jam.
  • Adjust sugar amount in the jam to taste depending on cranberry tartness.
  • Use a very sharp knife for clean cuts when shaping the star points to maintain the dough layers.
  • The dough can be left in the refrigerator for up to 2 days after the first rise before shaping.
  • Make sure all wet ingredients are at room temperature to ensure proper yeast activation and dough consistency.

Nutrition

Keywords: star bread, cranberry bread, orange bread, holiday bread, sweet bread, yeast bread, cranberry orange star bread, festive bread, brunch bread

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