Sourdough Chai Spice Star Bread Recipe

If you’re looking for a stunning bread that’s both comforting and bursting with warm spices, you’re going to adore this Sourdough Chai Spice Star Bread Recipe. It’s beautifully soft, wonderfully fragrant, and shaped so uniquely that your guests will definitely ask how you made it. I absolutely love how this bread combines the tangy depth of sourdough with cozy chai spice flavors—perfect for a chilly morning or festive treat. Let me walk you through all the details so you can bake this impressive star-shaped bread with ease!

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Ingredients You’ll Need

The magic of this Sourdough Chai Spice Star Bread comes from a blend of warming spices and simple pantry ingredients that play so well together. Use fresh spices for the best flavor punch, especially the grated nutmeg and ground cardamom.

• Ground ginger: Adds a bright, zesty warmth to the spice blend.
• Ground all-spice: Brings subtle notes of cloves, cinnamon, and nutmeg.
• Black pepper: Provides a surprising little kick enhancing the spice mix.
• Ground cloves: Deep, aromatic and slightly sweet, perfect for chai flavors.
• Ground star anise: Licorice-like undertones that complement the other spices beautifully.
• Grated whole nutmeg: Freshly grated for optimal fragrance and flavor.
• Ground cardamom: Adds a floral and citrusy brightness that’s key to chai.
• Ground cinnamon: The classic chai staple that warms up the whole recipe.
• Active sourdough starter: Your bread’s rising hero, delivers that signature tang.
• Full fat coconut milk: Keeps the bread moist and tender with a subtle richness.
• Raw honey: Natural sweetness that balances the spices effortlessly.
• Extra virgin olive oil: Adds moisture and a hint of fruitiness.
• Vanilla extract: Enhances the sweet spice combo with mellow depth.
• Kosher salt: Balances the sweetness and amplifies flavors.
• All purpose flour: Provides the structure for this soft, pillowy bread.
• Whole cane sugar or coconut palm sugar: Used in the filling for caramelized sweetness.
• Chai spice blend: The signature mix you’ll sprinkle over each layer.
• Melted vegan butter: For brushing layers to keep this bread irresistibly rich and tender.
• Confectioner’s sugar (optional): For that pretty finishing dusting when serving.

Variations

I love experimenting with this Sourdough Chai Spice Star Bread Recipe depending on the season or what I have on hand. It really welcomes personalization, so don’t hesitate to make it your own.

• Stuffed with nuts or dried fruit: I once added chopped toasted pecans and dried cherries between the layers — it gave the bread a lovely crunch and bursts of sweetness that my family goes crazy for.
• Gluten-free adaptation: Using a blend of gluten-free flours and xanthan gum can work, but be sure to check your starter compatibility and expect a slightly different texture.
• Vegan friendly tweaks: The recipe is already vegan-friendly thanks to coconut milk and vegan butter, so just be sure your sourdough starter is maintained without dairy products.
• Spice level adjustments: Feeling adventurous? Boost the black pepper or star anise quantities for a more pronounced chai experience.

How to Make Sourdough Chai Spice Star Bread Recipe

Step 1: Whisk Together Your Chai Spice Blend

The first thing I do is combine all those fragrant chai spices—ground ginger, all-spice, black pepper, cloves, star anise, freshly grated nutmeg, cardamom, and cinnamon—into a jar. Give it a good shake to mix everything evenly. This blend gives your bread that authentic chai warmth, and I love storing extras for other baking adventures! Keep it in a cool, dry place until you’re ready.

Step 2: Mix and Knead the Dough

Next, grab the bowl of your stand mixer and add your active sourdough starter, coconut milk, honey, olive oil, vanilla, salt, flour, and sugar. I like to stir everything first just to combine the ingredients roughly. Then switch to the dough hook and knead on low speed for about 8-10 minutes until the dough feels soft and pulls away from the bowl. If your dough feels too sticky, dust in a bit more flour—but don’t overdo it, or you’ll lose that lovely softness! No stand mixer? No problem — kneading by hand on a lightly floured surface for about 10 minutes works just as well.

Step 3: Let the Dough Bulk Ferment

Once kneaded, transfer the dough into an oiled bowl and cover it. You want it to double in size and become pillowy soft—that usually takes 8-10 hours depending on your kitchen’s temperature. This is a great overnight step if you prep the dough the night before and bake fresh in the morning. I remember those early mornings waiting excitedly for the dough to be ready—it really builds the anticipation!

Step 4: Prepare the Spiced Filling and Layer

When your dough has finished its first rise, combine your sugar and two tablespoons of the chai spice blend in a small bowl. Melt your vegan butter and have a pastry brush handy. Turn the dough onto an oiled surface and divide it into four equal pieces. Roll each quarter out into a circle about a quarter-inch thick, and transfer the first layer to a parchment-lined baking sheet.

Brush the dough with melted butter, then generously sprinkle with a third of the sugar and spice mixture. Repeat this process with the remaining rolled circles, stacking each on top until you have four layered discs, finishing with a plain dough circle on top.

Step 5: Shape the Beautiful Star

This is where the magic really happens. Place a small glass upside down in the center of your stacked dough to mark the center. Using a sharp knife, cut the dough from the edge of the glass outward into sixteen equal strips. I find it easiest to cut in quarters, then halves, then sixteenths so you keep everything neat.

Now, take two adjacent strips and twist them away from each other two full rotations—you’re creating one of the star’s points. Pinch the ends of those two twisted strips together to seal. Repeat this with all pairs of strips until you see that gorgeous eight-pointed star forming. It’s easier than it looks once you get the hang of it!

Step 6: Proof and Bake

Brush the whole top with more melted butter, cover with a clean tea towel, and place the bread somewhere warm to proof again for about an hour until it puffs up nicely. While it’s proofing, preheat your oven to 400°F. Bake the bread at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 10 minutes until the crust gleams a dark golden brown and sounds hollow when tapped.

Remove the bread from the pan and let it cool on a rack. Before serving, brush with another round of melted butter for that beautiful glossy finish and dust lightly with confectioner’s sugar if you like a touch of sweetness on top.

How to Serve Sourdough Chai Spice Star Bread Recipe

Garnishes

I like to keep garnishes simple to let the star bread shine. A light dusting of confectioner’s sugar adds a festive look and a touch of sweetness without overpowering the chai spices. Sometimes, I brush a thin glaze made from honey and a splash of lemon juice to make it shiny and add a subtle tang contrast.

Side Dishes

This bread pairs wonderfully with a hot chai tea or your favorite coffee—mirroring and enhancing those familiar spices. For a heartier breakfast or brunch, I serve it alongside fresh fruit salad or a dollop of coconut yogurt. My family also enjoys it with lightly spiced apple butter or a smear of nut or seed butter.

Creative Ways to Present

For special occasions, I love placing the star bread on a large wooden board surrounded by small bowls of spiced honey, whipped coconut cream, and roasted nuts for a ready-to-share, festive centerpiece. You can wrap it in a pretty tea towel and add fresh herbs like cinnamon sticks or star anise pods tied with twine to brighten up your table setting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will), keep them wrapped tightly in plastic wrap or a reusable beeswax wrap at room temperature for up to two days. I often cut it into slices and store it this way to keep the bread soft without drying out.

Freezing

I’ve frozen slices of this star bread wrapped tightly in foil and placed inside a freezer bag. It freezes beautifully for up to three months. When you want a treat, just thaw at room temperature before reheating—it retains its softness surprisingly well!

Reheating

To refresh leftover bread, I like to warm slices in a 350°F oven for 8-10 minutes until just heated through—this revives the buttery layers and brings out the spices without drying it out. You can also toast slices lightly if you prefer a bit of crunch.

FAQs

Final Thoughts

Honestly, this Sourdough Chai Spice Star Bread Recipe has become one of my favorite breads to bake, especially when I want to impress without stress. The way those spices fill the kitchen is pure magic, and the star shape always earns me compliments. Give it a go on a weekend morning—you’ll enjoy the process as much as the soft, fragrant slices. Trust me, once you try this recipe, it’ll be a cherished staple in your baking rotation!

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