Description
This Sourdough Chai Spice Star Bread is a beautifully shaped, soft, and fluffy bread infused with a warming blend of chai spices. Featuring layers brushed with melted vegan butter and a sweet chai sugar filling, it’s reminiscent of a giant cinnamon roll but with a unique, festive star design. Perfect for holiday breakfasts, brunches, or any time you want a flavorful bread that impresses visually and in taste.
Ingredients
Scale
Chai Spice Blend
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground star anise
- 1 teaspoon grated whole nutmeg
- 1 teaspoon ground cardamom
- 4 teaspoons ground cinnamon
Dough
- 100 g active sourdough starter (1/2 cup)
- 250 g full fat coconut milk (1 cup)
- 24 g raw honey (2 tablespoons)
- 14 g extra virgin olive oil (1 tablespoon)
- 13 g vanilla extract (1 tablespoon)
- 6 grams kosher salt (1 teaspoon)
- 300 grams all purpose flour (2-1/2 cups)
Filling and Finishing
- 100 g whole cane sugar or coconut palm sugar (2/3 cup)
- 16 g chai spice blend from above (2 tablespoons)
- 58 g melted vegan butter (1/4 cup)
- Confectioner’s sugar for dusting (optional)
Instructions
- Prepare the Chai Spice Blend: Add all of the spices (ginger, all-spice, black pepper, cloves, star anise, nutmeg, cardamom, and cinnamon) to a jar, cover, and shake well to combine thoroughly. Store this blend in a cool, dry place for use in the dough and filling.
- Mix the Dough: Measure out all the dough ingredients including sourdough starter, coconut milk, raw honey, olive oil, vanilla extract, kosher salt, and all-purpose flour into a large bowl or the bowl of a stand mixer. Stir with a spoon or by hand until a rough dough forms.
- Knead the Dough: Using a stand mixer fitted with a dough hook, knead the dough on low speed for 8-10 minutes until the dough is soft, smooth, and pulls away from the bowl into a ball. If the dough is too sticky, add a little more flour gradually. Alternatively, knead by hand on a lightly floured surface for about 10 minutes until the desired texture is reached.
- Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise (bulk ferment) in a warm place until doubled in size and soft, about 8-10 hours. Longer rising may be needed in cooler environments. This step is often done overnight.
- Prepare the Filling: Once the dough has risen, combine the whole cane/coconut palm sugar with 2 tablespoons of the chai spice blend in a small bowl. Have the melted vegan butter ready in a separate bowl along with a pastry brush.
- Shape the Dough Layers: Line a sheet pan with parchment paper. Remove the risen dough onto an oiled surface and divide it into four equal quarters. Roll out each quarter into a round about 1/4 inch thick.
- Layer the Dough and Filling: Transfer one dough round to the parchment-lined sheet pan. Brush it with melted vegan butter, then sprinkle one third of the sugar and chai spice mixture evenly on top. Repeat this process stacking all four rounds, ending with a plain dough round on top.
- Create the Star Shape: Place a small upturned glass in the center of the top layer. Using a sharp knife, cut through all layers from the edge of the glass outwards into sixteen equal segments by first cutting into quarters, then eighths, then sixteenths. Press the glass down to create a clear indentation and then remove it.
- Twist the Star Points: Take two adjacent cut segments and twist them full turns away from each other to create the first star point. Repeat for all the segments to form an eight-pointed star. Pinch the ends of each twisted point together to secure.
- Proof the Star Bread: Brush the entire top with melted vegan butter, cover loosely with a tea towel, and let proof in a warm spot for about 1 hour until puffed and slightly risen.
- Bake the Bread: Preheat your oven to 400°F (204°C). Bake the star bread at 400°F for 20 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes until the bread is dark golden brown and sounds hollow when tapped.
- Cool and Finish: Remove the bread from the oven and transfer it to a cooling rack. Once slightly cooled, brush the top with more melted vegan butter for a glossy finish and lightly dust with confectioner’s sugar if desired. Serve warm or at room temperature and enjoy!
Notes
- This bread is inspired by the flavors of chai tea and combines them with the tangy depth of sourdough for a deliciously spiced bread.
- The star shape may look intimidating but is easy to assemble with care and attention to the cutting and twisting steps.
- Use a stand mixer with a dough hook if possible for faster kneading, but kneading by hand works well too.
- Long bulk fermentation allows for full flavor development and a tender bread crumb.
- For vegan version, ensure your sourdough starter and honey alternatives suit your dietary needs.
- Adjust spice levels to your preference by slightly increasing or decreasing amounts in the chai blend.
- Serve sliced pieces warm with tea or coffee for a delightful breakfast or snack.
Nutrition
- Serving Size: 1 piece
- Calories: 170 kcal
- Sugar: 8 g
- Sodium: 172 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
