Orange Starbread is a delicious pull-apart bread recipe that’s as pleasing to the eye as it is to the stomach. A delicious and unique option!
Gathering around a table is one of our favorite things to do (understandably). And what better way to create an unforgettable meal than to serve homemade treats? We are often tasked with bringing something sweet to parties and gatherings, There are so many opportunities to create something truly special. That’s where this Orange Starbread recipe comes in! You’ve probably already tasted the original version of this pull apart bread made with cinnamon and sugar. We turned this classic recipe upside down and are so pleased with the results. Made with fruity orange extract, it’s the perfect addition to any dessert or brunch spread!
Fabric options for orange starbread:
The type of dough you use for your orange bread is up to you. I usually use the homemade cinnamon roll dough provided in the recipe card below. You can also use:
Troubleshooting: Starbread drying
There are several reasons why you end up with hard or dry bread. First, be careful not to over knead the dough. The flour you use may also be to blame. For best results, be sure to use traditional all-purpose flour. Finally, don’t over bake the bread. If left in the oven too long, it will become hard, dry, and brittle.
Topping ideas:
Now that your starbread is warm, delicious, and ready to eat, what are you going to top it with?
Freezer description:
If you want to make two batches of orange star bread, we recommend freezing some for later use. You can freeze it after baking, or you can freeze the dough.
- Freeze toasted orange bread: Allow the bread to cool completely before placing it in an airtight, freezer-safe bag or container. Thaw overnight in the refrigerator before consuming. Then reheat in oven at 350 degrees F for 5-10 minutes or until warm.
- Freeze the dough: If you want to make your own dough, follow the dough recipe instructions on the recipe card. When the dough rises, remove excess air with your hands. Put the dough in a freezer-safe bag or container and wrap it in aluminum foil. Can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator, then follow the molding and baking instructions on the recipe card.
Storage and reheating instructions:
Store leftover orange bread in an airtight container or tightly wrapped in plastic wrap on the counter or in the pantry. It will keep for about 4 days at room temperature. You can also store it in the refrigerator to make it last longer – up to a week. If you want to reheat before eating, reheat in the microwave for 30 seconds at a time.
If you like this recipe, you may also be interested in other delicious bread recipes.
Orange Starbread is a delicious pull-apart bread recipe that’s as pleasing to the eye as it is to the stomach. A delicious and unique option!
material
dough recipe
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoon white granulated sugar
- 1 tea spoon salt
- 3 tablespoon salted butter softened
- 1 big egg
- 3 cup all purpose flour
Orange stuffing:
- 1/4 cup salted butter softened
- 1/2 cup Granulated sugar
- 1 tablespoon orange peel
instructions
Dough recipe:
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In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add flour. Use the dough hook and turn it on at low speed.
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Once the flour begins to mix into the dough, increase speed to medium. Add more flour as needed to help the dough pull away from the sides of the bowl.
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The dough mixture should be soft and sticky, but should not stick to your hands.Add more or less flour until the dough reaches the desired consistency. The amount of flour to add in bread making is always an approximation and should be judged by feel.
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Transfer dough to a lightly oiled mixing bowl. Cover with a towel and let rise until doubled in size, about 1 hour.
Orange stuffing:
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In a small mixing bowl, combine butter, sugar, and orange peel. side.
Forming and baking:
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Take the dough and divide it into 4 equal parts. Roll each piece into a large circle roughly the width of the baking sheet.
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Place one circle on a parchment-lined baking sheet. Spread his 1/3 of the orange mixture over the dough, leaving a 1/4 inch on the edge of the circle.
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Stack the remaining pieces and spread 1/3 of the orange filling on each layer, but leave the fourth and last piece alone.
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Use a small 2-inch bowl to mark (or eyeball) the center and use a knife to cut 16 equal strands, leaving a small circle in the center.
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Take two strands, twist them once or twice in opposite directions, and pinch the ends closed.
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Bake immediately in a 350 degree oven for 20-25 minutes (no leavening). .
Note
See website for other flavor variations, including fillings and toppings.
www.thestayathomechef.com
calorie: 198kcal | | carbohydrate: 33g | | protein: 3g | | thick: 6g | | saturated fat: Fourg | | Polyunsaturated fat: 0.4g | | Monounsaturated fat: 2g | | Trans fat: 0.2g | | cholesterol: twenty fivemg | | sodium: 195mg | | potassium: 57mg | | fiber: 1g | | sugar: 15g | | Vitamin A: 195IU | | Vitamin C: 1mg | | calcium: 26mg | | iron: 1mg
