This cranberry orange star bread is not only beautiful to look at but also irresistibly delicious. The cranberry and orange jam-like filling creates a sweet and tangy balance of flavors, while the soft and fluffy dough is like a worm hug you don’t want to stop enjoying. The caramelized sugar on top adds the perfect crunch. Don’t wait for Christmas to make this beauty. Dry cranberries and fresh oranges are available all year round. Why not make it now? You won’t regret it, I promise.
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Why you’ll love this recipe
Star bread is such a special pastry. It looks fancy, but actually, it’s so easy to create. It’s the perfect recipe to make for a celebration or when you have friends or family over for a coffee or cup of tea. The dough is super soft, and the crunchy caramelized sugar on top is a must.
The cranberry orange jam filling is not overly sweet but has the perfect balance of sweet and tangy flavor. It’s a pastry that will satisfy your taste buds and bring joy and maybe even a little happy dancing to you or anyone lucky enough to try it.
Don’t be intimidated by the look of it, thinking it’s hard to make. I assure you, it’s not! I have detailed step-by-step directions below to help you in every step. So fear not, you can do it! If you have any questions, I’m happy to help.
Recipe Ingredients
All-purpose flour, dry cranberries, honey, orange zest and juice, soft butter, dry yeast, granulated sugar, one egg, salt, warm milk, and some water to make the jam.
How to make cranberry orange star bread?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Activate the yeast by combining the warm or room temperature milk, sugar, and yeast.
Step 2: Chop the cranberries. Zest and juice the orange.
Step 3: In a saucepan, cook the dry cranberries, orange zest, orange juice, water, and honey until jam consistency.
Step 4: Make the dough.
Step 5: Roll the dough, making two 13-inch circles. Spread the jam on one of them and place the second one on top, sealing the edges.
Step 6: Mark the center with a 3-inch wide cup and cut the dough into 16 stripes until the marked center. Take two stripes, twist them outward once or twice, and meet the ends, sealing them together.
Step 7: Cover the star bread and let it proof for 40-60 minutes until it doubles in size. Brush with egg wash and sprinkle sugar on top.
Step 8: Bake at 350F (180C) for 20 minutes or until golden brown.
Let it cool a bit before enjoying it.
Recipe Tips
Measure the ingredients. In baking, it is very important to follow the exact measurements. Adding more flour can result in a dense pastry instead of soft and fluffy.
Make sure the milk is not too hot. To make sure you don’t kill the yeast, keep the milk temperature between 100F-110F (37C-43C), or if you stick your finger, it should feel comfortable, not hot.
Shape the dough on parchment paper. Roll and shape the dough on lightly floured parchment paper. This will make your life much easier when transferring it to the baking tray.
Additions and substitutions
This cranberry orange star bread is versatile when it comes to the filling. You can put in pretty much anything, as long as it’s not too runny. Chocolate filling is a very popular option, but if you want to stick to fruity filling, then any type of jam will work here (strawberry, blueberry, apricot, etc.). Nuts of your choice will also work, adding extra crunch. If you like cinnamon rolls, then cinnamon sugar with butter is a great option as a filling.
But let’s not forget about the savory fillings, such as pesto, mixed herbs, or pizza flavor.
You can substitute the honey with regular white sugar, raw cane sugar, or turbinado.
Storage and reheating
You can store the cranberry orange star bread at room temperature, covered in a plastic bag or airtight container, for up to 3 days or freeze for up to 3 months. Defrost the star bread by placing it loosely covered in the oven at 350F (180C) until soft.
Recipe FAQ
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Cranberry orange star bread
Ingredients
- 200 ml warm milk, 6.8 ounces
- 50 grams granulated sugar, 1/4 cup
- 7 grams dry yeast, 2 ¼ teaspoon
- 120 grams dry cranberries, 1 cup
- 1 orange, zest and juice, 125 ml, 1/2 cup juice
- 55 ml water, 1/4 cup
- 30 grams honey, or sugar, 2 tablespoons
- 1 egg, room temperature
- 390 grams all-purpose flour, 3 cups
- 1/2 teaspoon salt
- Zest from one orange
- 80 grams soft butter, 1/3 cup
Egg wash
- 1 egg
Instructions
- In the bowl of a stand mixer, combine warm, but not hot, milk, sugar, and yeast. Let it sit for about 10 minutes for the yeast to activate.200 ml warm milk, 50 grams granulated sugar, 7 grams dry yeast
- Meanwhile, chop the cranberries, zest, and juice the orange.120 grams dry cranberries, 1 orange, zest and juice
- In a saucepan, combine chopped dry cranberries, orange zest, orange juice, water, and honey. Cook on medium to low heat until jam-like consistency, about 8 minutes. The cranberries should be soft, and no liquid should remain. Set aside for now.120 grams dry cranberries, 1 orange, zest and juice, 55 ml water, 30 grams honey, or sugar
- Once the yeast has foamed up, add one egg, flour, salt, and orange zest. Mix the ingredients on medium speed using the dough hook attachment until smooth.1 egg, 390 grams all-purpose flour, 1/2 teaspoon salt, Zest from one orange
- Add the butter, a tablespoon at a time. Wait for each piece of butter to incorporate into the dough before adding the next.80 grams soft butter
- When you have a smooth dough that comes off the sides of the bowl, stop kneading and place it into a greased bowl. Cover it with a towel or plastic wrap, place it in a warm area, and let it rise until it doubles in size, about an hour or two.
- When the dough is ready, transfer it to a floured surface, divide it in two, and roll each one into a 13-inch circle. Transfer one of the circles to parchment paper. Spread the cranberry jam on top of one of the doughs, leaving about an inch off the edge. Place the other rolled dough on top and seal the edges. Place a 3-inch cup in the center and cut the dough until the edge of the cup into 16 equal wedges. Take two of the wedges and twist them away from each other, then seal them at the ends, creating a leaf-like shape. Repeat with the rest of the wedges. Remove the cup. Cover with a towel and let it rest and proof for about 40-60 minutes.
- 20 minutes before baking, preheat the oven to 350F (180C).
- Brush the star bread with egg wash. Sprinkle some sugar on top and bake on the middle rack for 20 minutes or until golden brown. Let it cool for 5-10 minutes on a wired rack before transferring to a dish. Enjoy!1 egg