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Cranberry orange star bread

Cranberry orange star bread

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AuthorMilena M
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.
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Prep Time30 minutes
Cook Time20 minutes
Proof time 2 hours
Servings8 pieces

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

  1. 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
  2. Meanwhile, chop the cranberries, zest, and juice the orange.
    120 grams dry cranberries, 1 orange, zest and juice
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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.
  8. 20 minutes before baking, preheat the oven to 350F (180C).
  9. 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