
If you’re looking for a show-stopping holiday bread that’s as delicious as it is beautiful, this festive sourdough cranberry orange star bread recipe is perfect.
With tangy sourdough, sweet cranberries, and zesty orange, this braided star-shaped bread is a treat for the eyes and the taste buds.
It’s ideal for Christmas gatherings, Thanksgiving feasts, or any holiday season.
This homemade sourdough star bread with cranberry orange filling will become a favorite for holiday baking.

Ruby Ann and I love baking festive breads in our cozy cottage kitchen, especially around the holidays.
This sourdough cranberry orange star bread recipe was born out of our love for blending classic holiday flavors with unique sourdough creations.
After many trials, we perfected this recipe, and it has become a must-have for our holiday season.

Why You Will Love This Sourdough Cranberry Orange Star Bread
- Visually Stunning: The star-shaped design makes this bread a centerpiece for any holiday table.
- Festive Flavors: Sweet cranberries and zesty orange blend perfectly with the tangy sourdough.
- Perfect for Sharing: This bread pulls apart beautifully, making it ideal for gatherings.
- Homemade Elegance: Making this bread yourself adds a personal and heartwarming touch to your holiday spread.
- Beginner-Friendly: Despite its intricate look, this recipe is easy to follow with our step-by-step tutorial.
Tips for Making Sourdough Cranberry Orange Star Bread
- Plan Ahead: Sourdough recipes require time for fermenting and proofing. Start a day early for the best results.
- Use Fresh Ingredients: Fresh orange zest and quality cranberries enhance the flavor.
- Keep Dough Soft: Don’t overflour the dough; a soft dough ensures tender bread.
- Chill the Filling: Cold cranberry orange filling makes it easier to spread evenly.
- Shape with Care: Use a plate or bowl as a guide to create an even star shape.
FAQ on Sourdough Cranberry Orange Star Bread
How do I make the star shape?
After rolling out the dough and adding the filling, layer the circles, cut into sections, and twist each pair to form a star.
Can I use sourdough discard?
Yes, you can use sourdough discard for this recipe. It adds a slightly tangier flavor but works perfectly. Expect a longer rise time by 2 + hours.
What type of cranberries should I use?
Use fresh cranberries. Below is the recipe for the Cranberry Orange Filling.
How long does the bread stay fresh?
Stored in an airtight container, this bread stays fresh for up to 3 days. Reheat in the oven for the best texture.
Tools You May Need
- Mixing bowls
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Pastry brush
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Ingredients you will need
Dough
- Bread flour or All Purpose Flour: Provides the structure for the dough, giving it strength and elasticity for shaping into a star. You can use all purpose but for us we used bread flour for a soft pastry texture.
- Sourdough sweet stiff starter or Regular Sourdough Starter or Discard: Adds tangy flavor and acts as the natural leavening agent to help the dough rise.
- Milk: Enhances the dough’s softness and contributes to its tender crumb.
- Freshly squeezed orange juice: Infuses the dough with bright citrus flavor, complementing the cranberry filling.
- Large egg: Adds richness to the dough and helps bind the ingredients together.
- Salted butter, room temperature: Adds moisture and a creamy texture to the dough, making it soft and pliable.
- Granulated sugar: Sweetens the dough and balances the tanginess of the sourdough.
- Salt: Enhances the overall flavor and balances the sweetness in the dough.
- Vanilla extract: Adds a subtle warm flavor that pairs beautifully with the orange and cranberry.
- Orange zest: Intensifies the citrus flavor in the dough, giving it a fresh and fragrant aroma.
Filling
- Cranberry orange sauce: Adds a sweet and tangy filling, creating a vibrant contrast to the soft sourdough layers.
Egg Wash
- Large egg: Provides a golden, shiny finish to the bread, enhancing its visual appeal.
- Milk or water: Helps thin the egg wash for even application, ensuring a smooth and glossy crust.
Cranberry Compote Recipe for Sourdough Cranberry Orange Star Bread
Ingredients:
- 2 cups fresh cranberries
- 1/2 cup apple juice (or water for a lighter flavor)
- 1 medium orange, peeled, deseeded, and finely chopped
- 1 teaspoon ground ceylon cinnamon
- 1/4 teaspoon ground clove
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
Instructions:
- Combine Ingredients:
Place the cranberries, apple juice, chopped orange, cinnamon, clove, granulated sugar, and brown sugar into a medium-sized saucepan. Stir until the ingredients are well mixed. - Cook the Mixture:
Cover the saucepan and set it over medium heat. Allow the mixture to cook, stirring occasionally, until the cranberries begin to pop, about 5-10 minutes. - Blend the Compote:
Remove the saucepan from the heat. Use an immersion blender to carefully blend the mixture until smooth (or leave it slightly chunky for texture). If you don’t have an immersion blender, transfer the mixture to a blender, blend carefully, and return it to the saucepan. - Simmer the Compote:
Return the blended mixture to medium-low heat. Allow it to come to a gentle boil, then simmer for 1-2 minutes to thicken slightly. - Cool and Refrigerate:
Transfer the compote to a heat-safe glass bowl. Let it cool at room temperature before covering and refrigerating for at least 2 hours. This will allow the flavors to meld and the compote to thicken further. This can be made ahead 3 days in advance.

How To Make Sourdough Cranberry Orange Star Bread

Step 1: Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine all dough ingredients except the butter. Mix on low speed for 2–3 minutes until the dough forms a sticky mass. Gradually add the softened butter, mixing on low speed. Once the butter is incorporated, switch to medium speed and knead until the dough is smooth and elastic, about 2–3 minutes. Transfer the dough to a clean bowl, or leave it in the stand mixer bowl. Cover with plastic wrap or a damp towel.
Step 2: Build Gluten Structure: Option 1: Perform 4 sets of stretch-and-folds, spaced 30–45 minutes apart, to strengthen the dough. Option 2: Use the dough hook on your stand mixer and knead on medium-low speed for 8–10 minutes, pausing every 2 minutes to prevent the mixer from overheating.
Step 3: First Rise: Cover the dough and let it rise at room temperature for 4–8 hours until it nearly doubles in size. For a longer fermentation and enhanced flavor, allow the dough to rise until it increases by about 30% in volume, then refrigerate it overnight.

Step 4: Divide and Roll the Dough: Turn the dough onto a clean, lightly oiled or floured surface. Divide it into four equal portions, approximately 183 grams each. Shape each portion into a smooth ball. Using a rolling pin, roll each ball into a 10-inch circle on a piece of parchment paper or a lightly oiled surface.
Assemble the Star bread

Step 5: Assemble the Star Bread: Place the first rolled-out dough 10″ circle on a parchment-lined baking sheet. Spread 6–8 tablespoons of cranberry orange sauce over the dough, leaving a ½-inch border around the edges. Roll out the second dough circle and place it over the cranberry-coated circle. Repeat this process with the third layer, adding the cranberry filling, and finish with the fourth circle, which remains plain. Use a 2-inch biscuit cutter to lightly press a guide circle into the center of the dough stack.



Step 6: Shape the Star: Using a sharp knife or bench scraper, cut 16 evenly spaced slits from the outer edge of the guide circle to the edge of the dough. Take two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat this process around the circle to create an 8-pointed star.
Step 7: Let Dough Rise aka Final Proof: Cover the shaped star bread with plastic wrap and let it rise for 30–60 minutes until slightly puffy.
Bake the Star Bread
Step 8: Egg Wash and Bake: Preheat the oven to 400°F (200°C). In a small bowl, beat the egg with 1 tablespoon of milk or water to create the egg wash. Brush the entire surface of the star bread with the egg wash. Bake for 22–30 minutes, or until the bread is golden brown and cooked through.
Step 9: Finish and Serve: Allow the bread to cool slightly. If desired, dust it with powdered sugar. Serve warm, perhaps accompanied by a cup of mulled apple cider, for a cozy fall or holiday treat.

Overnight Fermentation Option
After the final stretch-and-fold, allow the dough to rise until it increases by 30% in volume, then refrigerate overnight.
The next day, bring the dough to room temperature and proceed with dividing, rolling, and shaping as directed.
Enjoy this stunning sourdough cranberry orange star bread as a festive centerpiece for fall and winter gatherings!
Enjoy your Cranberry Orange Sourdough Star!!
Storage Ideas for Sourdough Cranberry Orange Star Bread
- Room Temperature: Store in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Reheat in the microwave for 10–15 seconds to restore softness.
- Refrigeration: Wrap and refrigerate for up to 5 days. Let it come to room temperature or warm gently before serving.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature and reheat in the oven at 350°F for 10–15 minutes.
- Individual Portions: Slice the bread before freezing and wrap each slice individually. Thaw and warm slices as needed in a toaster oven or microwave.
- Moisture Retention: Place in a container with a slice of bread or an apple wedge to keep it moist. Replace every two days to maintain freshness.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- 🍎 Mrs. Bean’s Sourdough Nutmeg Ginger Apple Snaps Recipe 🍎
- Homemade Sourdough Apple Cider Doughnuts Recipe (How To)
- 🍏🍎🥧Homemade Sourdough Apple Pie with Cinnamon (How To)🥧🍏🍎
- 🥧Best Sourdough Pie Crust Recipe: Flaky + Buttery🥧
- Soft Multigrain Sourdough Bread Recipe (how to make)
If you try this recipe and love it, I would love it if you could return and give it 5 stars! Share your photos and tag me on Instagram @themoderndaycottage for a chance to be featured!

Sourdough Cranberry Orange Star Bread Recipe
Festive Sourdough Cranberry Orange Star Bread Recipe: a show-stopping holiday treat perfect for cozy gatherings. Easy to make!
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
- Egg Wash
- 1 large egg
- 1 tbsp milk or water
- For Cranberry Compote
- 2 cups fresh cranberries
- ½ cup apple juice (or water for a lighter flavor)
- 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
- Cranberry Compote Instructions: Combine Ingredients:Place the cranberries, apple juice, chopped orange, cinnamon, clove, granulated sugar, and brown sugar into a medium-sized saucepan. Stir until the ingredients are well mixed. Cook the Mixture:Cover the saucepan and set it over medium heat. Allow the mixture to cook, stirring occasionally, until the cranberries begin to pop, about 7-10 minutes. Blend the Compote:Remove the saucepan from the heat. Use an immersion blender to carefully blend the mixture until smooth (or leave it slightly chunky for texture). If you don't have an immersion blender, transfer the mixture to a blender, blend carefully, and return it to the saucepan. Simmer the Compote:Return the blended mixture to medium-low heat. Allow it to come to a gentle boil, then simmer for 1-2 minutes to thicken slightly. Cool and Refrigerate:Transfer the compote to a heat-safe glass bowl. Let it cool at room temperature before covering and refrigerating for at least 2 hours. This will allow the flavors to meld and the compote to thicken further.
- Prepare the Dough: In a stand mixer bowl, combine bread flour, sourdough starter, milk, orange juice, egg, sugar, salt, vanilla extract, and add the orange zest. Mix with the paddle attachment on low speed for 2–3 minutes until the dough forms a sticky mass.
- Add Butter: Gradually add softened butter, one piece at a time, mixing on low speed. Once incorporated, increase speed slightly and knead until the dough is smooth and elastic, about 2–3 minutes.
- Develop Gluten Structure: Option 1: Perform 4 sets of stretch-and-folds, spaced 30–45 minutes apart, to strengthen the dough. Option 2: Use the dough hook on your stand mixer and knead on medium-low speed for 8–10 minutes, pausing every 2 minutes to prevent the mixer from overheating.
- First Rise: Cover the dough after you develop the gluten structure and let it rise at room temperature for 4–8 hours until doubled in size. For an overnight rise, refrigerate after the first 30% volume increase, then bring to room temperature the next day before proceeding.
- Divide the Dough:Turn the dough onto a lightly floured or oiled surface. Divide it into 4 equal portions (about 183 g each) using a kitchen scale and bench scraper. Roll each piece into a smooth ball.
- Roll and Layer the Dough: Roll each dough ball into a 10-inch circle on parchment paper. Place the first circle on a baking sheet, spread with 4-6 tablespoons of cranberry orange sauce, leaving a ½-inch border. Repeat for the second and third circles, layering dough and filling. Top with the fourth circle, leaving it plain.
- Cutting the Star: Place a 2-inch round cutter in the center of the dough stack to mark a guide circle. Cut 16 evenly spaced slits from the outer edge of the guide circle to the edge of the dough.
- To cut 16 even slits on a dough circle, start by marking the center with a 2-inch round cutter or small glass, lightly pressing to create a guide without cutting through. Use a sharp knife or bench scraper to divide the dough into four equal sections by making cuts at the top, bottom, and both sides of the circle. Next, cut each of these four sections in half, creating eight sections by cutting the dough into 8 equal strips. Finally, cut each of the eight strips in half again to make 16 evenly spaced pieces. If any sections look uneven, adjust slightly to balance the spacing for a symmetrical finish.
- Shaping the Star: Twist two adjacent strips away from each other twice and pinch the ends together to form a point. Repeat on all 16 pieces to create 8 total points.
- Final Proof: Cover the shaped star with plastic wrap and let it rise for 30–60 minutes until puffy.
- Egg Wash and Bake: Preheat the oven to 400°F (200°C). Beat the egg with 1 tablespoon of milk or water. Brush the entire surface of the bread with the egg wash. Bake for 22–30 minutes until golden brown and cooked through.
- Finish and Serve: Remove from the oven, let cool slightly, and dust with powdered sugar if desired. Enjoy warm!
Notes
- Use Room Temperature Ingredients: Ensure all ingredients, especially butter, milk, and egg, are at room temperature for even mixing and proper dough rise.
- Maintain Slightly Sticky Dough: Avoid adding excess flour; a slightly sticky dough results in a softer, more tender bread.
- Chill the Filling: If the cranberry orange sauce is runny, refrigerate it before spreading to prevent leakage during assembly.
- Roll Dough Evenly: Use a guide, like a 10-inch plate, to roll out uniform circles, ensuring consistent layers for a well-shaped star.
- Let Dough Rest if Elastic: If the dough resists rolling, allow it to rest for a few minutes to relax the gluten, making it easier to handle.
- Prevent Sliding Layers: Lightly flour or oil your surface to prevent sticking, but avoid overflouring to keep layers from sliding during assembly.
- Mark Center for Cutting: Use a small round cutter to gently mark the center of the dough circle, aiding in evenly spaced cuts.
- Twist Gently: When forming star points, twist the dough gently to avoid tearing, and pinch ends firmly for sharp, defined points.
- Proof in Warm Spot: Allow the shaped bread to rise in a warm, draft-free area, covering it loosely to prevent drying.
- Apply Egg Wash Evenly: Brush an egg wash made with milk over the bread for a shiny, golden crust, ensuring even application.
- Cool Before Serving: Let the bread cool slightly before slicing to set the layers and filling, enhancing flavor and texture.
- Customize the Filling: Experiment with different fillings like your favorite jam, chocolate spread, or spiced apple for a personalized touch.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 647Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 588mgCarbohydrates: 113gFiber: 9gSugar: 41gProtein: 12g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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