Cranberry Star Bread is a delicious and visually stunning pastry that is perfect for any occasion. The star shape is created by layering and twisting strips of dough that are filled with a sweet and tangy cinnamon cranberry mixture. This bread is not only a treat for the taste buds but also a feast for the eyes.
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This homemade Cranberry Star Bread is sure to be the star of the show this holiday season.
It’s made with a from-scratch yeast dough and a cranberry sauce-like filling. Warm spices like cinnamon and nutmeg add an extra seasonal touch of flavor.
This bread can be served during breakfast, brunch, dinner, or even dessert.
If you enjoy the flavors in this bread, you’re sure to also love this somewhat similar, and equally as festive, recipe for a Cranberry Orange Cinnamon Roll Wreath.
Why This Recipe Works
Homemade bread is always the best. The addition of cranberry, orange, and warm spices makes this one especially tasty.
While the recipe does take some time, especially due to the time required for the dough to rise twice, it’s actually a fairly easy recipe to prepare.
This is such a beautiful, festive recipe. It is the perfect centerpiece especially during the Thanksgiving and Christmas holidays.
Step-By-Step Instructions
Ingredients
Dough
- 1 package instant dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk (warmed to 110°F)
- 1/2 cup unsalted butter (at room temperature, cut into tablespoons)
- 3 large eggs (at room temperature)
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon salt
Filling
- 2 1/2 cups cranberries (fresh or frozen)
- 1 cup granulated sugar
- 1/3 cup orange juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Egg Wash
- 1 large egg (at room temperature)
- 1 teaspoon water
For Serving
- Confectioners sugar (for dusting)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Warm the milk to 110°F.
Create!
Dough
Combine the yeast, sugar, and warm milk in the bowl of an electric mixer and let it sit for 2 to 5 minutes until the yeast begins to bubble.
Add the butter and eggs. Mix with the paddle attachment on medium speed until combined.
Add 3 ½ cups of the flour, orange zest, and salt and mix until combined.
Switch to the dough hook attachment and knead the dough for 5 minutes. If the dough is too sticky and won’t form a ball, gradually add the remaining flour. Check the dough by stretching it thin. It should not tear easily while pulling.
Knead for another 5 minutes. If kneading by hand you may need to knead for 15 minutes.
Form the dough into a nice ball, place in the bowl, and cover it with a hand towel. Place the bowl in a warm place and allow to double in size for about an hour to an hour and a half.
While the dough is rising make the filling.
Filling
Combine the cranberries, sugar, orange juice, cinnamon, nutmeg, ginger, and cloves together in a pan and heat over medium heat.
Bring to a low boil and cook for 5 minutes or until the cranberries are starting to burst and soft enough to mash.
Mash with a potato masher or the back of a large spoon until all of the berries are combined.
Turn the heat down to medium-low and continue to simmer for another 3 to 4 minutes, or until the sauce begins to thicken.
Remove from the heat. Set aside and return to the dough when it’s ready.
Divide the dough into 4 equal parts. Roll one dough ball into a 12-inch circle.
Line a large baking pan or pizza pan with parchment paper and spray with cooking spray. Gently place the circle of dough on the prepared pan.
Chef’s Tip: it is easiest to roll out the dough circles on a silicone mat or parchment paper. You can just lift the mat and flip it on top of the pan or other circles and won’t need to try and lift the circles to place them.
Spread a third of the filling over the dough, making sure to leave ¼ inch around the outside edge of the circle with no filling.
Roll out another circle and place it on top of the filling, add more filling and repeat, ending with the dough circle on top.
Place a small (1 to 1 ½ inch) bowl or cup in the middle of the dough. Cut the dough straight out from both sides, then turn and cut each half in half (leaving the cup in the center).
Cut each quarter into 4 even pieces.
Take 2 pieces of dough that are side by side and twist them out (in opposite directions from each other.) Then pinch the ends together.
Repeat all the way around the dough. You should have 8 twists.
Remove the cup and allow the bread to rise until doubled, about 45 minutes.
Egg Wash
Preheat your oven to 350°F.
Whisk the egg with the water and brush over the entire bread.
Bake for 30 minutes or until the bread is golden brown.
Chef’s Tip: let the bread bake for 5 minutes, then gently re-pinch the corners of the bread together. They can come unsealed as they rise and bake. Repeat 2 more times every 5 minutes. This will ensure the corners stay closed as it bakes.
Present!
Remove and dust the top of the bread with powdered sugar.
Garnish with sugared cranberries and rosemary sprigs, if desired.
Tips and Techniques
- If your house isn’t very warm, you can let your dough rise in a warm oven. Turn the oven to 200°F. As soon as it has warmed up, turn it off. Place the dough in the oven with the door slightly ajar. Let it rise until doubled.
- It is easiest to roll out the dough circles on a silicone mat or parchment paper. You can just lift the mat and flip it on top of the pan or other circles and won’t need to try and lift the circles to place them.
- To help keep the corners of the bread closed while baking, let the bread bake for 5 minutes, then gently pinch the corners of the bread together. Repeat 2 more times every 5 minutes. This will ensure the corners stay closed as it bakes.
- Store in an airtight container in the refrigerator. Consume within 5 days.
- This bread may be frozen for up to 3 months. Freeze after baking and cooling completely. Thaw at room temperature.
More Cranberry Recipes
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Cranberry Star Bread
Ingredients
Dough
- 1 package instant dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk (warmed to 110°F)
- 1/2 cup unsalted butter (at room temperature, cut into tablespoons)
- 3 large eggs (at room temperature)
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon salt
Filling
- 2 1/2 cups cranberries (fresh or frozen)
- 1 cup granulated sugar
- 1/3 cup orange juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Egg Wash
- 1 large egg (at room temperature)
- 1 teaspoon water
For Serving
- confectioners sugar (for dusting)
Instructions
Dough
- Combine the yeast, sugar, and warm milk in the bowl of an electric mixer and let it sit for 2 to 5 minutes until the yeast begins to bubble.1 package instant dry yeast, 1/3 cup granulated sugar, 1/2 cup whole milk
- Add the butter and eggs. Mix with the paddle attachment on medium speed until combined.1/2 cup unsalted butter, 3 large eggs
- Add 3 ½ cups of the flour, orange zest, and salt and mix until combined.3 1/2 to 4 cups all-purpose flour, 1 tablespoon orange zest, 1 teaspoon salt
- Switch to the dough hook attachment and knead the dough for 5 minutes. If the dough is too sticky and won’t form a ball, gradually add the remaining flour. Check the dough by stretching it thin. It should not tear easily while pulling.
- Knead for another 5 minutes. If kneading by hand you may need to knead for 15 minutes.
- Form the dough into a nice ball, place in the bowl, and cover it with a hand towel. Place the bowl in a warm place and allow to double in size for about an hour to an hour and a half.
- While the dough is rising make the filling.
Filling
- Combine the cranberries, sugar, orange juice, cinnamon, nutmeg, ginger, and cloves together in a pan and heat over medium heat.2 1/2 cups cranberries, 1 cup granulated sugar, 1/3 cup orange juice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/3 teaspoon ground ginger, 1/8 teaspoon ground cloves
- Bring to a low boil and cook for 5 minutes or until the cranberries are starting to burst and soft enough to mash. Mash with a potato masher or the back of a large spoon until all of the berries are combined.
- Turn the heat down to medium-low and continue to simmer for another 3 to 4 minutes, or until the sauce begins to thicken.
- Remove from the heat. Set aside and return to the dough when it's ready.
- Divide the dough into 4 equal parts. Roll one dough ball into a 12-inch circle.
- Line a large baking pan or pizza pan with parchment paper and spray with cooking spray. Gently place the circle of dough on the prepared pan.
- Spread a third of the filling over the dough, making sure to leave ¼ inch around the outside edge of the circle with no filling.
- Roll out another circle and place it on top of the filling, add more filling and repeat, ending with the dough circle on top.
- Place a small (1 to 1 ½ inch) bowl or cup in the middle of the dough. Cut the dough straight out from both sides, then turn and cut each half in half (leaving the cup in the center).
- Cut each quarter into 4 even pieces.
- Take 2 pieces of dough that are side by side and twist them out (in opposite directions from each other.) Then pinch the ends together. Repeat all the way around the dough. You should have 8 twists.
- Remove the cup and allow the bread to rise until doubled, about 45 minutes.
Egg Wash
- Preheat your oven to 350°F.
- Whisk the egg with the water and brush over the entire bread.1 large egg, 1 teaspoon water
- Bake for 30 minutes or until the bread is golden brown.
- Remove and dust the top of the bread with powdered sugar. Garnish with sugared cranberries and rosemary sprigs, if desired.confectioners sugar
Notes
Tips and Techniques
- If your house isn’t very warm, you can let your dough rise in a warm oven. Turn the oven to 200°F. As soon as it has warmed up, turn it off. Place the dough in the oven with the door slightly ajar. Let it rise until doubled.
- It is easiest to roll out the dough circles on a silicone mat or parchment paper. You can just lift the mat and flip it on top of the pan or other circles and won’t need to try and lift the circles to place them.
- To help keep the corners of the bread closed while baking, let the bread bake for 5 minutes, then gently pinch the corners of the bread together. Repeat 2 more times every 5 minutes. This will ensure the corners stay closed as it bakes.
- Store in an airtight container in the refrigerator. Consume within 5 days.
- This bread may be frozen for up to 3 months. Freeze after baking and cooling completely. Thaw at room temperature.
Amy Liu Dong says
Wow, this one looks amazing! Love the design and it’s very fun to do! Love cranberries so much, i love this
Jamie says
This is such a great-looking bread recipe, and it looks amazingly delicious! A perfect bread to serve this Holiday season! It is just so very appealing! Loved it!