Cranberry-Orange Star Bread

Star bread is magical because, although it looks incredibly impressive (and therefore difficult to make!), it’s actually very easy. Rolling the dough out into circles and sandwiching them with homemade cranberry sauce builds the layers that produce those brilliant red spirals when the bread is shaped.

Ingredients

DOUGH

• 3/4 c. whole milk, heated to 110°
• 3 tbsp. granulated sugar, divided
• 1 (2 1/4-tsp.) packet active dry yeast
• 2 tbsp. finely grated orange zest
• 2 1/2 c. (300 g.) all-purpose flour
• 1 tsp. kosher salt
• 1 large egg
• 4 tbsp. (1/2 stick) unsalted butter, softened
• Cooking spray

FILLING

• 8 oz. fresh or frozen cranberries
• 1/3 c. (65 g.) granulated sugar
• 1/4 c. fresh orange juice
• 2 tbsp. cold water
• 1/8 tsp. kosher salt

ASSEMBLY

• All-purpose flour, for surface
• 1 large egg
• 1 tbsp. cold water
• Confectioners' sugar, for sprinkling

Directions

DOUGH

Step 1
In a small heatproof bowl, stir milk and 1 tablespoon granulated sugar until sugar is dissolved. Sprinkle yeast on top and let sit until foamy, about 5 minutes.

Step 2
In the large bowl of a stand mixer, using your fingers, rub orange zest and remaining 2 tablespoons granulated sugar until combined. Add flour and salt and stir with a flexible spatula to combine. Add egg, butter, and yeast mixture and stir with spatula until combined and a soft, sticky dough forms. Attach bowl to stand mixer fitted with the dough hook and beat on high speed until dough is stretchy, sticky, and smooth, 6 to 8 minutes.

Step 3
Transfer dough to a large bowl greased with cooking spray. Cover and let sit in a warm place until doubled in size, about 45 minutes.

FILLING
 

Step 1
In a small pot, combine cranberries, granulated sugar, orange juice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring and mashing occasionally to break up most of the cranberries, until thickened, 4 to 5 minutes. (There should still be some cranberry chunks.) Let cool to room temperature before using.

Step 2
Make Ahead: Filling can be made 1 day ahead. Transfer to an airtight container and refrigerate.

ASSEMBLY
 

Step 1
Line a baking sheet with parchment. Turn out dough onto a lightly floured surface and divide into 4 pieces (about 155 grams each). 

Step 2
Roll one piece to a 10" round and arrange in center of prepared sheet. Spread 3 tablespoons cranberry filling over dough round, spreading to edges. Roll out second dough piece to a 10" round and place on top of first round; spread with 3 more tablespoons filling. Repeat with third piece of dough and 3 more tablespoons filling, then roll out final dough piece and place on top. 

Step 3
Place a 3" circular bowl or drinking glass upside down in center of dough. Using a sharp knife, cut a straight line from rim of bowl toward perimeter of circle, making sure to slice through all layers. Rotate baking sheet 180° and make an identical cut on opposite side of dough circle. Make 7 more equidistant cuts on each side of the circle so there are 16 equal strips extending from rim of bowl, like the rays of the sun. 

Step 4
Pick up 2 adjacent strips and twist them away from each other twice, exposing strips of filling in a spiral pattern. Press edges of strips together to seal. Repeat with remaining strips, forming a total of 8 star points. Remove bowl guide and lightly cover dough with plastic wrap or a kitchen towel. Let rise at room temperature until puffed, 30 to 45 minutes.

Step 5
Preheat oven to 375°. In a small bowl, beat egg and water. Brush dough with egg wash. 

Step 6
Bake bread until golden brown, 20 to 22 minutes. Let cool completely before removing from baking sheet. Dust with confectioners’ sugar.