For us, the festive season truly arrives on a wave of warm, sweet fragrance from the oven. Forget pine needles and spiced drinks for a moment; the scent of home-baked bread on a chilly December morning is pure magic. If you’re looking for a recipe that embodies the spirit of Christmas—one that is as delightful to make as it is to eat—then you are in the right place. We are thrilled to guide you in creating the perfect Christmas Bread Holiday Baking Breakfast Idea with this show-stopping Cranberry and Orange Star Bread.

This is far more than a simple loaf. It’s an edible centrepiece, a topic of conversation, and the most wonderful way to kick off your Christmas Day festivities. Picture your loved ones gathered together, captivated by a gorgeous, golden-brown star lightly dusted with a snowy layer of icing sugar. Come on, let’s create some delicious memories.

What Makes This Festive Bread So Special?

The secret to this bread lies in its soft, enriched dough, much like a classic brioche, which yields an exceptionally light and pillowy texture. However, what makes this Festive Bread truly unforgettable are two key elements: its magnificent flavour profile and its striking visual appeal. We weave traditional Christmas notes throughout the dough and filling, combining vibrant orange zest with tangy cranberries and a gentle warmth from cinnamon. The result is a flavour that feels both comforting and wonderfully celebratory.

Although the star shape appears elaborate enough for a bakery window, it’s remarkably straightforward to create. We will walk you through every simple twist, demonstrating that you can produce something spectacular without being a seasoned baker. This recipe strikes a beautiful balance between an enjoyable baking activity and a deliciously satisfying result, making it the perfect new tradition for your family to embrace.

Why You’ll Love This Recipe

• An Impressive Edible Showpiece: This star-shaped bread is a true feast for the eyes and is certain to impress your guests, but the assembly is deceptively simple. We’ll explain the easy twisting method that forms the elegant star design.
• Quintessential Christmas Flavours: With its blend of sharp cranberries, zesty orange, and a sweet cinnamon swirl, every mouthful delivers the unmistakable taste of the festive season.
• Wonderfully Soft and Tender: Our enriched dough, made with milk, egg, and butter, results in a delicate, fluffy crumb that is simply divine. It possesses the ideal texture for an indulgent breakfast.
• Designed for Sharing: Its pull-apart nature makes it perfect for a communal family breakfast or a holiday gathering. Guests can easily tear off a section and tuck in.
• A Delightful Baking Project: This is more than a set of instructions; it’s an enjoyable Holiday Baking activity. It offers a wonderful opportunity to embrace the slower pace of the season, get a little flour on your apron, and craft something truly special.

Ingredients

• 120ml whole milk, lukewarm
• 2 ¼ tsp (1 packet) active dry yeast
• granulated sugar
• 500g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 1 large free-range egg, at room temperature
• 1 tsp vanilla extract
• Zest of 1 large orange
• 85g unsalted butter, softened and cubed
• 150g fresh or frozen cranberries
• Juice of 1 large orange (approx. 60ml)
• 1 tsp ground cinnamon
• 1 large free-range egg, beaten (for egg wash)
• Icing sugar, for dusting

Step-by-Step Guide to Your Christmas Breakfast Masterpiece

Making this bread is a labour of love, yet every stage is straightforward. We have detailed each step to make sure your baking experience is seamless and rewarding, ending with a flawless star loaf. Let’s begin!

Step 1: Activating the Yeast and Making the Dough

To begin, let’s activate the yeast. Carefully warm the milk so it feels lukewarm to the touch. A simple way to check is by putting a drop on your wrist; it shouldn’t feel hot. Pour this milk into a bowl, then sprinkle in the yeast and a small amount of sugar. Whisk it gently and leave it to stand for about 5 to 10 minutes. You’re looking for it to become frothy, which is the sign your yeast is alive and ready to go.

Next, in a separate large bowl, whisk together the strong bread flour, the 75g of sugar, and salt. Create a hollow in the middle of the dry ingredients. When the yeast mixture is bubbly, pour it into this hollow, adding the egg, vanilla, and fresh orange zest. Start combining the ingredients on a low speed with a dough hook, or by hand with a spoon, until a rough dough comes together. Now, introduce the softened butter, adding it piece by piece and waiting for each to be absorbed before adding the next. Knead the dough for about 8–10 minutes with a mixer (or 12–15 minutes by hand on a lightly floured surface) until it becomes smooth, supple, and no longer sticks to the bowl. Transfer the dough to a lightly greased bowl, cover with a tea towel, and let it prove in a warm spot for 1 to 1.5 hours, or until it has doubled in volume.

Step 2: Preparing the Festive Cranberry-Orange Filling

While the dough is having its first prove, we can get on with the delightful filling. It couldn’t be simpler. In a small saucepan, combine the cranberries, sugar, and orange juice over a medium heat. Let it come to a gentle simmer, stirring from time to time. Allow it to cook for around 10–15 minutes, by which point the cranberries will have popped and the mixture will have a jammy thickness. Take it off the heat, mix in the ground cinnamon, and leave it to one side to cool down completely. It is vital that the filling is no longer warm when you use it, as it could melt the dough and cause a sticky mess during assembly.

Step 3: Assembling and Shaping Your Star Bread

This is where the real fun begins! After the dough has doubled in size, gently deflate it and place it on a work surface that has been lightly dusted with flour. Divide it into four portions of equal weight. We suggest using digital scales for the best accuracy.

1. Take one of the dough portions and roll it into a disc roughly 10–12 inches across. Lay this onto a sheet of baking parchment.
2. Evenly spread a third of the cooled cranberry filling over the dough, ensuring you leave a small border of about half an inch around the perimeter.
3. Roll out the second portion of dough to a similar size and gently position it over the first layer. Cover this with another third of the filling.
4. Do the same with the third piece of dough and the last of the filling.
5. Lastly, roll out the final dough portion and place it on top of the stack. Lightly press down on the edges to seal all the layers together.
6. Position a small tumbler or a circular cutter (around 2–3 inches in diameter) right in the middle of the dough. Press lightly to mark a central circle without cutting all the way through.
7. With a sharp knife or pizza wheel, make 16 evenly spaced cuts from the edge of your marked circle out to the perimeter of the dough. A good way to do this is to first cut into four quadrants, then divide each of those in half, and then in half again.
8. It’s time for the final flourish! Pick up two neighbouring strips of dough and twist them outwards, away from each other, for two full rotations. Pinch their ends together securely to create a star point. Continue this method for all remaining pairs of strips until you have 8 distinct points.

Gently transfer the parchment paper holding your shaped Christmas Bread onto a large baking sheet. Cover it loosely with a tea towel and allow it to have a second, quicker prove in a warm area for 30–45 minutes, until it appears puffy. While this stunning bread is perfect for breakfast, don’t forget the main event. For a delicious dinner that everyone will love, consider our Garlic Parmesan Chicken Pasta Recipe. It’s a comforting choice for any festive meal.

Step 4: Baking to Golden Perfection

Set your oven to preheat at 180°C (160°C Fan/Gas Mark 4). After the star has completed its second rise, gently coat the entire surface with the beaten egg wash. This step is key to achieving a gorgeous, glossy, golden-brown crust. Place it in the oven to bake for 20–25 minutes, until it’s a rich golden hue and has a hollow sound when you tap the base. If you notice it browning too fast, you can lay a sheet of foil loosely over the top for the final 5–10 minutes. Allow it to cool on the baking sheet for a short while before moving it to a wire rack to cool down fully. For the final festive flourish, give it a liberal dusting of icing sugar just before you serve it.

Top Tips for the Perfect Festive Bread

• Use Room Temperature Ingredients: Make sure your butter and egg are not cold from the fridge. This allows them to blend into the dough more smoothly, contributing to a softer, more delicate texture.
• Be Patient with Proofing: Your dough needs a warm, draught-free environment to rise properly. Giving it enough time is essential for achieving a light and airy result. If your home is chilly, the oven (switched off) with the light on can be a great proofing spot.
• Experiment with Fillings: Don’t hesitate to be creative! This star bread is equally delicious when filled with a chocolate and hazelnut spread, a classic cinnamon-sugar butter mix, or even your favourite preserve.
• How to Store: This bread is at its absolute best on the day of baking, but it can be stored in an airtight container for up to two days. You can warm slices gently in the microwave or oven to refresh them.

If you’re on the lookout for more heart-warming recipes for the chilly season, our Low Carb Chicken Casserole is another fantastic dish to add to your collection.

Understanding Your Dough: A Key to Success

Using a yeasted dough might seem daunting, but it’s really about getting to know the process. The act of kneading is what builds gluten, which provides the bread with its essential structure and chewiness. A good indicator that you’ve kneaded enough is the “windowpane test”: you should be able to stretch a small piece of dough until it’s thin enough to see light through it without it ripping. The proofing (or rising) stage is when the yeast gets to work, consuming sugars and releasing carbon dioxide, which in turn makes the dough expand. For a more in-depth exploration of yeast and how to guarantee a fantastic rise, we suggest checking out the excellent resources from baking authorities like King Arthur Baking.

FAQ

Your New Favourite Christmas Tradition

And there you have our guide to a bake that goes far beyond a simple breakfast. This Cranberry and Orange Star Bread is a memorable experience, a beautiful centrepiece, and the ideal way to begin a truly special Christmas Breakfast. From the pleasure of watching it take shape to the divine scent that will fill your house, this is a bake that rewards you at every stage, culminating in the happy faces of your family and friends.

For us, festive baking is all about building traditions and creating lasting memories. We feel this recipe has all the makings of a beloved family favourite that you’ll return to year after year. It’s time to put on an apron, turn on the oven, and let the glorious aroma of Christmas baking fill the air. We’d be delighted to see how yours turns out, so please share your stories in the comments or tag us on social media!

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Prep: 45 mins
Cook: 25 mins
Serves: 8

Ingredients

• 120ml whole milk, lukewarm
• 2 ¼ tsp (1 packet) active dry yeast
• 175g granulated sugar, divided (75g for dough, 100g for filling)
• 500g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 2 large free-range eggs, divided (1 for dough, 1 for egg wash)
• 1 tsp vanilla extract
• Zest of 1 large orange
• 85g unsalted butter, softened
• 150g fresh or frozen cranberries
• Juice of 1 large orange (approx. 60ml)
• 1 tsp ground cinnamon
• Icing sugar, for dusting

Instructions

1. Make Dough: Activate yeast in warm milk with a pinch of sugar. Mix flour, 75g sugar, and salt. Add yeast mix, 1 egg, vanilla, and zest. Knead, adding butter gradually, until smooth. Let rise for 1-1.5 hours.
2. Make Filling: Simmer cranberries, 100g sugar, and orange juice until thickened (10-15 mins). Stir in cinnamon and cool completely.
3. Assemble: Divide dough into 4. Roll each into a 10-12 inch circle. Stack them, spreading 1/3 of the filling between each layer (leaving the top layer plain).
4. Shape & Rise: Mark a central circle on top. Cut 16 strips from the circle outwards. Twist adjacent strips away from each other twice and pinch ends. Let rise for 30-45 mins.
5. Bake: Whisk remaining egg for egg wash and brush over bread. Bake at 180°C (160°C Fan) for 20-25 mins until golden. Dust with icing sugar before serving.

Nutrition (per serving):
Calories: 437,
Carbs: 75 g,
Protein: 10 g,
Fat: 11 g