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Related Video: Cranberry Brie Pull-Apart Bread
Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
3 hrs
Cal/Serv:
316
This cranberry-orange star bread is the holiday baking project to turn to if you're looking for something that will look stunning, but taste even better. Filled with homemade cranberry sauce and effortlessly twisted into a visually intricate shape, this soft, fragrant, sweet bread will be the star of gathering, whether it's served at your holiday brunches or as an extra-sweet Christmas appetizer. Ready to get to tearing? Keep reading on for all of our tips on making this showstopping festive bread:
How to make star bread:
Star bread is magical because, although it looks incredibly impressive (and therefore difficult to make!), it’s actually very easy. Rolling the dough out into circles and sandwiching them with homemade cranberry sauce builds the layers that produce those brilliant red spirals when the bread is shaped. Cutting the filled dough circle into equal “sun ray” slices, then twisting the adjacent slices before pinching their ends together creates that stunning star design.
Why are we rubbing the orange zest into the sugar?
Rubbing zest into sugar by hand helps to release the essential oils in the zest, amplifying the citrus flavor in the finished bread. Also, it will make you smell like citrus for the rest of the day—and there’s nothing wrong with that.
Can I use canned cranberry sauce?
We prefer to make our own cranberry sauce, since that gives us more control over the filling’s texture and sweetness. (Also, it takes literally 5 minutes.) But in a pinch, you could definitely use canned.
How long will this bread last?
While this bread tastes best when it’s freshly baked, you can make it the day before and store it in an airtight container overnight. If you’re baking it the day before, wait to dust with powdered sugar until right before you serve it. Leftovers will also keep, stored in an airtight container, for up to 3 days.
Made this? Let us know in the comments below.
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Ingredients
Dough
- 3/4 cup
whole milk, heated to 110°
- 3 Tbsp.
granulated sugar, divided
- 1
(2 1/4-tsp.) packet active dry yeast
- 2 Tbsp.
finely grated orange zest
- 2 1/2 cups
(300 g.) all-purpose flour
- 1 tsp.
kosher salt
- 1
large egg
- 4 Tbsp.
(1/2 stick) unsalted butter, softened
Cooking spray
Filling
- 8 oz.
fresh or frozen cranberries
- 1/3 cup
(65 g.) granulated sugar
- 1/4 cup
fresh orange juice
- 2 Tbsp.
cold water
- 1/8 tsp.
kosher salt
Assembly
All-purpose flour, for surface
- 1
large egg
- 1 Tbsp.
cold water
Confectioners' sugar, for sprinkling
Directions
Dough
- Step 1In a small heatproof bowl, stir milk and 1 tablespoon granulated sugar until sugar is dissolved. Sprinkle yeast on top and let sit until foamy, about 5 minutes.
- Step 2In the large bowl of a stand mixer, using your fingers, rub orange zest and remaining 2 tablespoons granulated sugar until combined. Add flour and salt and stir with a flexible spatula to combine. Add egg, butter, and yeast mixture and stir with spatula until combined and a soft, sticky dough forms. Attach bowl to stand mixer fitted with the dough hook and beat on high speed until dough is stretchy, sticky, and smooth, 6 to 8 minutes.
- Step 3Transfer dough to a large bowl greased with cooking spray. Cover and let sit in a warm place until doubled in size, about 45 minutes.
Filling
- Step 1In a small pot, combine cranberries, granulated sugar, orange juice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring and mashing occasionally to break up most of the cranberries, until thickened, 4 to 5 minutes. (There should still be some cranberry chunks.) Let cool to room temperature before using.
- Step 2Make Ahead: Filling can be made 1 day ahead. Transfer to an airtight container and refrigerate.
Assembly
- Step 1Line a baking sheet with parchment. Turn out dough onto a lightly floured surface and divide into 4 pieces (about 155 grams each).
- Step 2Roll one piece to a 10" round and arrange in center of prepared sheet. Spread 3 tablespoons cranberry filling over dough round, spreading to edges. Roll out second dough piece to a 10" round and place on top of first round; spread with 3 more tablespoons filling. Repeat with third piece of dough and 3 more tablespoons filling, then roll out final dough piece and place on top.
- Step 3Place a 3" circular bowl or drinking glass upside down in center of dough. Using a sharp knife, cut a straight line from rim of bowl toward perimeter of circle, making sure to slice through all layers. Rotate baking sheet 180° and make an identical cut on opposite side of dough circle. Make 7 more equidistant cuts on each side of the circle so there are 16 equal strips extending from rim of bowl, like the rays of the sun.
- Step 4Pick up 2 adjacent strips and twist them away from each other twice, exposing strips of filling in a spiral pattern. Press edges of strips together to seal. Repeat with remaining strips, forming a total of 8 star points. Remove bowl guide and lightly cover dough with plastic wrap or a kitchen towel. Let rise at room temperature until puffed, 30 to 45 minutes.
- Step 5Preheat oven to 375°. In a small bowl, beat egg and water. Brush dough with egg wash.
- Step 6Bake bread until golden brown, 20 to 22 minutes. Let cool completely before removing from baking sheet. Dust with confectioners’ sugar.
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