Description

This delightful Orange Star Bread recipe combines a soft, tender yeast dough infused with orange extract and a vibrant orange butter-sugar filling. The dough is carefully layered and twisted into a beautiful star shape, baked to golden perfection, and optionally topped with a sweet vanilla-orange glaze, making it a stunning centerpiece dessert or breakfast bread.

Ingredients

Scale

Dough Ingredients

1 cup warm milk
1 teaspoon orange extract
1 tablespoon instant dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons salted butter (softened)
1 egg
3 cups all-purpose flour

Orange Filling

1/4 cup salted butter (softened)
1/2 cup granulated sugar
1 tablespoon orange zest

Glaze (Optional)

1/2 cup powdered sugar
1 to 2 tablespoons water or milk
1/2 teaspoon vanilla extract
1 tablespoon orange zest (optional, for garnish)

Instructions

Prepare the Dough: In the bowl of a stand mixer, combine warm milk, orange extract, instant dry yeast, granulated sugar, salt, softened butter, and egg. Mix briefly to combine, then gradually add the flour while using the dough hook attachment on low speed.
Knead the Dough: Once the flour begins to incorporate, increase the mixer speed to medium. Continue adding flour as needed so the dough pulls away from the bowl’s sides but remains soft and tacky, not sticky to the touch. Adjust flour quantity based on dough feel.
First Rise: Transfer the dough to a lightly greased mixing bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 1 hour.
Prepare Orange Filling: In a small mixing bowl, combine softened butter, granulated sugar, and orange zest until well mixed. Set aside.
Shape the Dough: After rising, divide the dough into four equal parts. Roll each piece into large circles approximately the width of your baking sheet.
Layer the Dough and Filling: Lay the first dough circle on a parchment-lined baking sheet. Spread one-third of the orange filling over the dough, leaving a 1/4 inch border. Repeat layering with the next two circles and filling, leaving the final fourth dough circle plain on top.
Cut and Twist: Mark the center of the stacked dough circles using a small 2-inch bowl or by estimation. Cut the dough into 16 equal strips starting from the edge of the center circle. Take two adjacent strips and twist them in opposite directions 1–2 times, then pinch their ends together to seal. Repeat with all pairs to form a large star shape.
Bake: Without additional rising, bake the shaped bread in a preheated 350°F (175°C) oven for 20-25 minutes or until golden brown and cooked through. Allow the bread to cool completely before glazing or serving.
Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar, 1 tablespoon water or milk, and vanilla extract until smooth. Add more liquid as necessary to achieve a thin, drizzleable consistency.
Glaze and Garnish: Drizzle the glaze over the cooled star bread and optionally sprinkle with additional orange zest for a burst of flavor and color. Serve and enjoy.

Notes

Ensure the milk used is warm (about 110°F/43°C) to activate the yeast properly, but not too hot to kill the yeast.
The amount of flour needed may vary slightly based on humidity and flour type; rely on dough texture rather than exact quantities.
Do not let the shaped star bread rise again before baking to maintain the defined shape and layers.
The glaze is optional but adds lovely sweetness and moisture; powdered sugar dusting is an alternative garnish.
For stronger orange flavor, consider adding extra orange zest or a few drops of orange extract in the glaze.
Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert Bread
Method: Baking
Cuisine: American

Keywords: orange star bread, yeast bread, orange butter filling, star shaped bread, breakfast bread, orange glaze, holiday bread