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!