Name: Homemade Cranberry Orange Star Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 5 h
Cuisine: American
Ingredients: 1 tbsp orange zest (finely grated from fresh oranges); 1 tbsp active dry yeast (Red Star recommended); 1 cup unsalted butter (softened to room temperature, about 70°F); 1/2 cup sugar; 5 large eggs (room temperature); 2 tsp kosher salt; 4.25 cups all-purpose flour (preferably King Arthur); 1/2 cup whole milk (warmed to 110°F); 2.5 cups fresh cranberries; 1 cup sugar; 1/3 cup orange juice (freshly squeezed preferred); 1 large egg; 1 tsp water; Confectioners’ sugar (for dusting)

Ingredients

1 tbsp orange zest (finely grated from fresh oranges)

1 tbsp active dry yeast

1 cup unsalted butter (softened to room temperature)

1/2 cup sugar

5 large eggs (room temperature)

2 tsp kosher salt

4.25 cups all-purpose flour

1/2 cup whole milk (warmed to 110°F)

1/3 cup orange juice (freshly squeezed)

1 cup sugar (for filling)

2.5 cups fresh cranberries

1 tsp water (for egg wash)

1 large egg (for egg wash)

Confectioners’ sugar (for dusting)

Instructions

Step 1: Warm the milk to 110°F and combine it with the active dry yeast in a bowl. Let it sit for 10 minutes until bubbly. Meanwhile, whisk together the flour, 1/2 cup sugar, and kosher salt in the bowl of a stand mixer.

Step 2: Add the bloomed yeast mixture, 5 room temperature eggs, and orange zest to the dry ingredients. Mix on low speed for 2-3 minutes until a shaggy dough forms. Gradually add softened butter one tablespoon at a time, mixing on low between additions. Knead on low speed for 10-15 minutes until smooth and elastic.

Step 3: Transfer the dough to a spray-oiled bowl, cover, and let rise at room temperature for 1-2 hours until doubled. Then refrigerate for 1 to 1½ hours for cold fermentation.

Step 4: While dough rises, combine cranberries, 1 cup sugar, and orange juice in a saucepan over medium-high heat. Boil, then simmer for 8-10 minutes until cranberries break down. Blend until smooth and cool to room temperature.

Step 5: Divide chilled dough into 4 equal portions. Roll each into a 12-inch circle about ¼-inch thick on parchment paper. Layer the circles on a baking sheet, spreading ½ cup of cooled jam between each, leaving a 1-inch border. Press gently to adhere layers. Use a 4-inch round cutter to mark the center without removing it.

Step 6: Remove the cutter and make 16 evenly spaced cuts from the edge toward the center, stopping before the inner circle. Twist each adjacent pair of strips outward 2-3 times and pinch ends to form star points. Cover loosely and let rise at room temperature for 1-2 hours until puffy.

Step 7: Preheat oven to 350°F. Mix egg with water and brush over the bread. Bake for 30-35 minutes until deep golden and cooked through. Cool on the baking sheet for 5-10 minutes, transfer to a wire rack, and dust with confectioners’ sugar once fully cooled.

Tips & Variations

For an extra burst of flavor, add a teaspoon of cinnamon or ground cloves to the cranberry-orange filling.

Use frozen cranberries if fresh aren’t available; just thaw before cooking.

If you don’t have a 4-inch round cutter, improvise with a drinking glass or small bowl.

Ensure your eggs and butter are at room temperature to achieve a smooth dough texture.

FAQs

Can I make the dough the day before?

Yes, after the first rise, you can refrigerate the dough overnight to develop more flavor and save time on baking day. Just bring it back to room temperature before shaping.