Cranberry Orange Brioche Star

Prep: 30 mins + rising time | Cook Time: 45 mins | Course: Baked Goods | Serves: 10 

Beautiful soft brioche orange-scented dough is layered with cranberry orange jam and twirled into a lovely star. A new holiday tradition to honor both Christmas and your home. This is a great dough to make ahead and let set in the fridge for a day or two until ready to bake. Inspired by Aube Giroux at PBS.org. Check out her video as she assembles and twirls the lovely star. https://www.pbs.org/food/kitchen-vignettes/celebrate-christmas-morning-cranberry-orange-brioche-star/?utm_source=facebook&utm_medium=pbsofficial&utm_campaign=pbsfood_kitchenvignettes 

½ cup warm milk

½ cup sugar

1 Tbsp yeast

5 eggs, room temperature

1 orange, zested (reserve juice for jam)

4 ½ cups flour

2 tsp salt

1 cup butter, softened

Egg Wash:

1 egg

1 tsp milk

Cranberry Orange Jam:

12 oz cranberries

1 cup sugar

1 orange, juiced

2 Tbsp water

2 Tbsp triple sec, optional

Combine milk, sugar and yeast in a stand mixing bowl and let the yeast proof for 10 minutes. Stir in the eggs, orange zest, flour, salt and butter. Knead with the dough hook attachment for about 8 minutes. This is a very soft dough, scrape the dough down the sides of the bowl into a ball. Cover with plastic wrap and let rise in a warm place for about 1 ½  hours. Place dough in the fridge overnight (the yeast will continue to work) or for up to 2 days.

Make the cranberry orange jam; cook cranberries, sugar, orange juice, water and triple sec in a medium saucepan over medium heat. Bring to a boil, then turn the heat to low and let simmer for 10 minutes. Allow the jam to cool, then transfer to a blender and puree until smooth. 

Remove the dough from the fridge and cut into 4 equal pieces. Roll 1 ball of dough on a floured rolling surface into a 10” circle. Lay on a sheet of parchment. Spread with ¼ cup of jam. Roll out the second ball of dough and place on top, spread with jam. Repeat with the third layer. Roll out the 4th ball of dough and place on top but without any jam. Place a 4” ramekin or small bowl in the center and leave a small impression, chill in the fridge for 15-20 minutes before slicing to get the cleanest cuts. Make 16 even slices from the edge of the bowl to the end of the dough. Grab 2 strips at a time and twist them opposite each other, pinching them together at the end. Repeat with the other strips until you have a lovely star. Place parchment on a pizza pan or baking sheet. Adjust the points of the star as necessary. Cover with a clean dish towel and allow the star to rise for 1 ½ hours in a warm place. Preheat oven to 350* 15 minutes prior to baking. Brush the star with the egg wash and bake for 30-40 minutes. The star will be a lovely golden color and an insta-thermometer should read a minimum of 190*.