Sourdough Cranberry Orange Star Bread

4.50 from 2 votes

This sourdough cranberry orange star bread is layered with scratch-made cranberry compote, twisted into an eight-pointed star, and baked golden.

Prep Time30

Cook Time22

Additional Time8

Total Time8 52

Course: Dessert, Sourdough

Cuisine: American

Servings: slices

Calories: 401kcal

Author: Emily Rider

Equipment

1 Stand mixer with paddle and dough hook
1 Rolling Pin
1 Sharp knife or bench scraper
1 Baking sheet
1 Pastry brush
1 2-inch Round cutter or small glass cup

Ingredients

For The Cranberry Compote

2 cups fresh cranberries 200 grams
½ cup apple cider 120 grams (apple juice works as a swap)
1 medium orange peeled, deseeded, and finely chopped, 130 grams
1 teaspoon ground Ceylon cinnamon 2 grams
¼ teaspoon ground clove 0.5 grams
¾ cup granulated sugar 150 grams
2 tablespoons brown sugar 25 grams

For The Dough

3 cups bread flour 386 grams
½ cup sourdough starter or discard 95 grams (active starter, sweet stiff starter, or discard all work)
⅓ cup whole milk warmed to 100°F, 80 grams
⅓ cup freshly squeezed orange juice 80 grams
1 large egg room temperature, 50 grams
4½ tablespoons salted butter room temperature, 65 grams
¼ cup granulated sugar 50 grams
1 teaspoon fine sea salt 6 grams
2 teaspoons vanilla extract 9 grams
2 tablespoons orange zest 12 grams

For The Egg Wash

1 large egg 50 grams
1 tablespoon milk or water 15 grams

Instructions

Make the cranberry compote – Following the compote recipe above, combine all compote ingredients in a saucepan, cook until the cranberries pop, blend, simmer briefly, and refrigerate for at least 2 hours. This can be done up to 3 days ahead.
Make the dough – In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, sourdough starter, warm milk, orange juice, egg, sugar, salt, vanilla extract, and orange zest. Mix on low speed for 2 to 3 minutes until a sticky mass forms. Gradually add the softened butter one piece at a time on low speed. Once incorporated switch to medium speed and knead until the dough is smooth and elastic, about 2 to 3 minutes.
Build gluten structure – Option 1: Perform 4 sets of stretch and folds spaced 30 to 45 minutes apart. Option 2: Knead with the dough hook attachment on medium-low speed for 8 to 10 minutes, pausing every 2 minutes.
First rise – Cover and let the dough rise at room temperature for 4 to 8 hours until nearly doubled. For the overnight option, let rise until increased by 30% then refrigerate overnight. The next morning bring to room temperature before proceeding.
Divide and roll – Turn the dough onto a lightly oiled surface and divide into 4 equal portions of approximately 183 grams each. Shape each into a smooth ball. Using a rolling pin and a 10-inch plate as a guide, roll each ball into a 10-inch circle on parchment paper.
Layer and fill – Place the first circle on a parchment-lined baking sheet. Spread 4 to 6 tablespoons of cold cranberry compote evenly over the surface leaving a half-inch border. Place the second circle on top and repeat the filling. Add the third circle and filling. Place the fourth circle on top, plain.
Cut the 16 slits – Press a 2-inch round cutter lightly into the center of the stack as a guide without cutting through. Using a sharp knife or bench scraper, cut 4 slits at 12, 3, 6, and 9 o'clock. Cut each section in half to create 8 slits. Cut each section in half again for 16 evenly spaced slits from the guide circle to the outer edge.
Shape the star – Take two adjacent strips and twist each one away from the other, rotating outward twice. Pinch the ends firmly together to form a defined point. Repeat around all 16 strips to create 8 points.
Final proof – Cover loosely with plastic wrap and let rise in a warm spot for 30 to 60 minutes until visibly puffy.
Egg wash and bake – Preheat the oven to 400°F. Beat the egg with 1 tablespoon of milk or water. Brush the entire surface of the star with egg wash. Bake for 22 to 30 minutes until deep golden brown and cooked through.
Finish and serve – Let cool for 10 minutes. Dust with powdered sugar if desired and serve warm. This bread pulls apart best when still slightly warm.

Notes

Chill the compote before spreading – Cold compote stays in place during assembly. Warm or runny filling slides off the dough and leaks during baking. Refrigerate for at least 2 hours before using.

Cut 16 slits in stages – Cut 4 slits first to create 4 equal sections, then halve each section twice to reach 16 evenly spaced strips. Freehand estimation rarely produces a symmetrical star.

Twist outward not inward – Twist each pair of strips away from each other to create defined dimensional points. Twisting inward collapses the layers and flattens the star.

Proof until puffy, not doubled – The shaped star needs a shorter proof than the bulk ferment. Proof until visibly puffy and slightly soft when pressed, about 30 to 60 minutes. Over-proofing causes the star to spread and lose its shape during baking.

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