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How to make Cranberry Raspberry Star Bread

This show-stopper bread is so easy to make! A simple no-knead enriched dough layered with almond and cranberry-raspberry filling, this gorgeous star bread is perfect for holiday celebrations or an everyday treat.

Cranberry Raspberry Star Bread

Cranberry Raspberry Star Bread Video Tutorial

Make the dough:

This easy no-knead dough recipe and method is by Simply add all ingredients to a 6-quart bucket and stir to combine. Cover; let dough rise on the counter for 2 hours. Then refrigerate for 4 hours (or up to 5 days) before shaping.

Cranberry Raspberry Star Bread
Cranberry Raspberry Star Bread

Shape the Star Bread:

Cut off a cantaloupe-sized dough piece (1/2 of the dough). Divide into 4 equal pieces. Shape each piece into a 10-inch round.

Add 1/3 of each filling to the first round. Top with next round and repeat 2 more times. Top with final round.

Cranberry Raspberry Star Bread

Use donut cutter to mark middle circle as a guide. Cut 16 equal spokes from edge to middle guide.

Twist 2 spokes towards each other, twice. Pinch edge to seal. Repeat with remaining spokes.

Cranberry Raspberry Star Bread

Pinch all seams one more time. Cover; let rise for 90 minutes.

Add egg wash to edges and middle. Sprinkle with decorating sugar.

Cranberry Raspberry Star Bread

Bake at 350°F for 25 to 30 minutes, until golden brown. Dust with powdered sugar, if desired.

Cranberry Raspberry Star Bread

Alternate filling options

Pesto & Cheese:

  • 6 tablespoons pesto
  • 1 cup of cheese
  • 1 tablespoon of sesame seeds for sprinkling on top of egg washed star

Spread 2 tablespoons of pesto on the first round, top with 1/3 cup grated cheese, top with next round and repeat with the next two rounds of dough. Top with the final round of dough and shape the star. Brush the center and star tips with egg wash, then sprinkle with sesame seeds. Bake as directed.

Pumpkin: use the filling from here.

Cranberry Raspberry Star Bread

Cranberry Raspberry Star Bread

Cranberry Raspberry Star Bread
This show-stopper bread is so easy to make! A simple no-knead enriched dough layered with almond and cranberry-raspberry filling, this beautiful star bread is perfect for holiday celebrations or an everyday treat.
Yield 1 large star bread



Enriched Sweet Dough

  • (Makes two 2-pound (907g) star breads)
  • 1 3/4 cups (420g) lukewarm water
  • 1 tablespoon Platinum Yeast
  • 1 tablespoon kosher salt
  • 4 large eggs
  • 1/2 cup (170g) honey
  • 8 tablespoons (113g) unsalted butter, melted
  • 7 1/2 cups (1060g) all-purpose flour (see note)

Star Bread

  • (Makes one large star bread)
  • 2 pounds (about 907g) Enriched Sweet Dough ( half of above recipe)
  • 6 tablespoons (120g) almond paste
  • 1 tablespoon (8g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon almond extract
  • 2 large egg yolks
  • Pinch of salt
  • 1/2 cup raspberry preserves
  • 3/4 cup fresh or frozen cranberries
  • Egg wash: 1 egg white plus 1 tablespoon water (beaten together)
  • Decorator sugar
  • Confectioners’ sugar (if desired)


Make the dough

  • Mixing and storing the dough: In a 6-quart container, add the water, yeast, salt, eggs, honey, melted butter and flour. Using a large spoon or Danish dough whisk, stir until ingredients are mixed and uniform. (You can also mix ingredients in a stand mixer fitted with a paddle attachment.) Cover (not airtight) and allow to rise at room temperature for about 2 hours; then store in refrigerator for at least 4 hours to chill the dough before using.
  • Dough can be used as soon as it’s chilled after the initial rise, stored in the refrigerator, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. If you plan to keep the dough longer, it stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
    NOTE: When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times.

Make the Star Bread

  • Make the Almond Filling: In a food processor mix together the almond paste, flour, sugar, almond extract, egg yolks and salt until it is a smooth paste. Set aside in a small bowl and clean the processor.
  • Make the Cran-Raspberry Filling: Add the raspberry preserves and cranberries to the clean processor and chop until the cranberries are fine pieces. Set aside.
  • Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. If you don't have a scale, it's half of the dough. Place the remaining dough back in the refrigerator. Divide the piece into four equal pieces, dust with more flour and quickly shape them into balls by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Cover and let dough balls rest for 20 minutes to allow dough to relax.
  • Roll out the dough balls into four circles about 10-inch wide. As you roll out the dough, add flour as needed to prevent sticking. If the dough shrinks back, let it rest for a few more minutes.
  • Place one of the dough rounds on a piece of parchment paper. Top with 1/3 the almond filling, then 1/3 the raspberry-cranberry mixture. Cover with next round. Repeat with next two layers of dough and fillings. Top with the final layer of dough.
  • Place a 2½-inch biscuit cutter, or anything that size, and round in the center of the dough. Press lightly to make an indent (do not cut the dough) or leave biscuit cutter there as a guide.
  • Use a pizza cutter or bench scraper to cut 16 equal spokes from the edge of the biscuit cutter to the outer edge of the dough.
  • Twist two of the sections toward each other with two rotations, then pinch the two sections together at the end to form a point. Continue with the rest of the sections until you have 8 points. Pinch seams one more time to ensure they won't come apart during rising.
  • Loosely cover the star and rise for 90 minutes.
  • Preheat oven to 350°F.
  • Once star bread has risen, press edges together one last time. Brush the star point edges and center of star with egg wash; sprinkle decorating sugar along edges and center.
  • Bake on stone or sheet pan for 25-30 minutes until golden brown and set.
  • Dust with confectioners’ sugar, if desired.
  • Allow to cool on a rack.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Dough recipe and method by
Star Bread recipe by Zoë François
Cranberry Raspberry Star Bread

Author: Zoë François

Zoe Francois

ZOË FRANÇOIS is the author of ZOË BAKES CAKES and co-author of the best-selling Artisan Bread in Five Minutes a Day book series. She is also the host of Zoë Bakes on the Magnolia Network. Zoë was formally trained as a pastry chef at the Culinary Institute of America (CIA) in New York. Since then, she has been the executive pastry chef at several Twin Cities’ restaurants, taught baking and pastry nationally and her work has been featured in many publications, including the New York Times, Washington Post, Food52, Today Show, Cherry Bombe and Better Homes & Gardens. Zoë’s portfolio of work can be found on her award-winning Instagram account @zoebakes.

Review & Comments

Caitlin | Reply

5 stars
Loved this recipe (it even survived me messing it up quite a bit! My filling ended up too watery and accidentally put a layer on top…anyway) but I’d like to use the dough to make bread loaves, does the baking time or temp change? I’ll be using a loaf pan. Thank you!

Red Star Yeast | Reply

Hi Caitlin,

Glad you loved it! Yes, this is very similar to a brioche type of dough. I would following our baking instructions for our Brioche Nanterre.

Happy Baking!

Mel | Reply

If I wanted to make this for a morning bread on Christmas is it possible to form it a day or 2 before and freeze it then pull it out to bake when needed Christmas morning or does it have to be baked right away after forming the star?

Red Star Yeast | Reply

Hi Mel,

The only portion you can make ahead of time is the enriched dough. You can store it up to 5 days in the refrigerator. Unfortunately, once the star is formed if you were to store it overnight or freeze it the sugar will start to dissolve, and you’ll have weeping. Therefore, I wouldn’t recommend it.

Happy Baking!

Jeanine | Reply

This looks really tasty! What should the internal temp be when fully baked. I’d hate to have a doughy center after all that work.

Red Star Yeast | Reply

Hi Jeannie,

The internal temperature of the dough should be 190F when fully baked. I would just avoid probing the filling as that may be much hotter.

Happy Baking!

mary | Reply

What can I use instead of almond filling? Pastry vream? I cant use almond. Thank you!

Red Star Yeast | Reply

Hi Mary – Yes, you could use pastry cream or any other filling that you may enjoy; or you can simply leave the almond filling out.
Happy baking!

Stephanie Bozarth | Reply

I only have the red star active dry yeast. Is this suitable to use instead of the platinum?

Red Star Yeast | Reply

Hi Stephanie – Yes, you can substitute 1-for-1. Just keep an eye on the dough as rise times may vary.
Happy baking!

Carmen | Reply

What ratio to flour and almond flour works well?

Red Star Yeast | Reply

Hi Carmen – Almond flour is not recommended for a flour substitution in a gluten-based flour recipe. You can find our gluten-free recipes here.
Happy baking!

kate braunizer | Reply

5 stars
I made your Cranberry Raspberry Star Bread Recipe yesterday and this morning using your yeast to rise 3 loaves of bread.

Your recipes are easy to follow and inspire me to bake recipes that I thought previously woudl be far too difficult. The family enjoy them, as do my neighbours and friends. Thank you.

Kathy R Carlen | Reply

Is there an adjustment for altitude? Thanks

Red Star Yeast | Reply

Hi Kathy – here’s a link to high altitude adjustment recommendations from Artisan Bread in Five:
Happy baking!

Rosemarie Baiga | Reply

I love your recipes they are a great help

Prairie Romero | Reply

5 stars
Made this over the weekend. It was AMAZING! Everyone loved it 🙂 (I did use a can of Solo almond filling in place of the almond filling part of the recipe since I had it on hand) I plan to use the 2nd half of the dough to make one with a Nutella filling. This was the first time making a star bread, won’t not the last!

Carl | Reply

I love the recipes that I get to bake off your web site. My first place to look. So many things to bake. I do convert to using a #12 Dutch oven for baking. Love doing it with the Dutch. Can’t wait to try it soon.

Lynn Demsky | Reply

5 stars
An absolutely lovely and delicious recipe! I found it easy to make and everyone enjoyed eating it!

Marilyn | Reply

There are many versions of this stunning bread. This one uses too many eggs and a ton of butter. I have made Bake from Scratch’s version-which is just as beautiful and not as nutritionally compromised.

Red Star Yeast | Reply

Hi Marilyn – Yes, this is made with an enriched dough for a delightfully rich and sweet star bread base. You can certainly make a start bread with a leaner dough as well.
Happy baking!

Jeri Fisher | Reply

I’m so excited to make this for Christmas Eve! I plan to make a sweet version and a savory version. It’s just beautiful, and thank you for such a wonderful tutorial! Cheers!

Chris Mathis | Reply

I don’t like almond and don’t have almond paste. Can I just not use it or do you have a substitute that you can recommend.

Red Star Yeast | Reply

Hi Chris,
You can simply just leave it out.
Happy baking!

Andy in Iowa | Reply

5 stars
Thank you for this beautiful and delicious recipe! I am very thankful that you (Zoe) take the time to share your knowledge and these techniques!

Patricia Morris | Reply

5 stars
Not only is this the most beautiful bread; it is the BEST tutorial that I have seen (for any recipe) bar none. I have made several loaves of bread in the past; but looking at this gorgeous bread, I felt intimidated to even try it. However after I saw the instructional video by Zoë François –she made it seem so fun and easy–I think I can make it. I know it is more Christmassy; but I will make mine for Easter. And depending on how industrious I feel, I may make a second one with different fillings. I am already planning on having one for Easter morning and invite one or two people over to enjoy it with me; and I hope to make one to give as an Easter morning treat. Thank you so much Zoe and Red Star Yeast. I am going to enjoy this challenge!!!!

Cristine Kennedy | Reply

5 stars
I made this with Cinnamon Roll filling and it was AMAZING!

Gina Eggers | Reply

5 stars
This is a beautiful loaf, and the video and instructions are great! The combination of flavors are wonderful as is the presentation. Red Star Yeast is so dependable and has the best recipes! It’s all I use. @upnorthbread on Instagram.

Tina Bartkowski | Reply

5 stars
I use Red Star Platform yeast all the time. It’s the best!!

Marleen Conroy | Reply

5 stars
It looks delicious, I’ll have to shop for a few of the ingredients today! My grandmother use to make salt & pepper bread & twisted it the same way, so happy I watched the video, it was so helpful!!!!

Cheryl Wood | Reply

5 stars
Love the simple recipes.

Ronna Farley | Reply

5 stars
Such a beautiful bread! Thanks for the recipe!!!

Susan LP | Reply

Thanks for sharing such great step by step instructions. Definitely am inspired to attempt it now. Beautiful bread and a great gift.

Genene Butler | Reply

5 stars
Hubby & I tried this recipe and technique. It was awesome!! LOVED IT!

Angela M. Barnes | Reply

5 stars
I liked the raspberry filling a lot, but I’m thinking of trying a savory type next, maybe with a spread made of roasted red peppers, parmesan, maybe black olives. I’ve made a similar bread with a maple brown sugar filling and that would be good here too.

mary g. bordonaro | Reply

5 stars
i haven’t tried this recipe yet, but i’m so excited. the instructions are great

Crissy | Reply

I made this yesterday and it was so good! So easy to make Everyone! Everyone loved it. The only problem I had was spreading the almond filling – it was so thick I couldn’t spread it (it was ripping the dough), it only got on spots of the bread. Any suggestions of what to add to the almond spread for easier spreading?

Red Star Yeast | Reply

Hi Crissy,
We’re glad you enjoyed the bread! You could try warming the almond paste slightly for easier spreading.

Happy baking!

Debbie Stiglitz | Reply

5 stars
I was so intrigued when my niece made this recipe and shared it in a picture on Facebook. I had to try it so off to the store I went for the ingredients I did not have. It was so simple and so good and definitely everyone thinks it was a lot of work! I love that I can get two out of one recipe.

Annie | Reply

Can this recipe be made with SAF-Instant red yeast?

Red Star Yeast | Reply

Hi Annie,
Yes, substitute SAF Instant Red Yeast 1-for-1. Rise times may vary, just keep an eye on your dough.

Happy baking!

Leslie R. | Reply

5 stars
This is very easy for such an impressive result. The dough is so billowy and tastes perfect! The cranberry has just the right about of tart. I also made my own almond paste which pushed me into a new baking skill. Thanks! I’m making this again with pesto and cheese for sure.

Sarah Torgeson | Reply

5 stars
Can you make them in advance and freeze for later/gifts?

Red Star Yeast | Reply

Hi Sarah,
Yes, but it may depend on what filling you use. Use the tips at this link for freezing bread:

Happy baking!

Kym Lee | Reply

I love Zoe’s recipes and tutorials. Love that her son works her camera! Always so informative and will try the Red Star Platinum Yeast.

Ana | Reply

5 stars
so happy be able to joying the live section, definite I will made this for my Christmas table. Thank you so much for share it!!!

Cynthia Barkley | Reply

5 stars
Oh my, what a beautiful piece of artwork for a bread..can’t wait to give it a whirl..Thanks for sharing!!

Maria | Reply

Hi where can I find the almond paste. Or do you have a recipe for almond paste.

Red Star Yeast | Reply

Hi Maria,
You can find in on Amazon or check with your local grocery stores.

Happy baking!

Janice Murray | Reply

You can also make it using almond flour the recipe is right on the package a lot less expensive and very easy

Janice Murray |

My mistake it is not on the bag-Here is a link -

Nancy Slitz | Reply

5 stars
This was such a wonderful recipe to put together. It is in the oven right now (Thanksgiving morning)! While it will be a very simple small gathering this year, the star symbolizes bright days ahead. Can’t wait to taste it.

Beatrice Sweeten | Reply

5 stars
I have made this star lots of fun to make as well to eat.

Claudia | Reply

5 stars
I can’t wait to try this recipe! It’s beautiful! I had a family recipe that my family just loved but, alas it has been lost in time. I know this will be the perfect replacement. Thx so much. Happy holidays to you and ours….

Red Star Yeast | Reply

Happy holidays, Claudia!

nancy g visconti | Reply

Looks gorgeous! Can’t use almond anything….what to sub for almond paste? Nancy

Red Star Yeast | Reply

Hi Nancy,
You could just leave out the almond paste, or maybe try cream cheese or something else that would pair nicely with the cran-raspberry filling. Or you can fill it with your own favorite fillings!
Happy baking!

Gisela Scholze | Reply

that is a beautiful work of art ! I can’t wait to try making this.

Thanks you for sharing it, and Happy Thanksgiving to you and your family.

Red Star Yeast | Reply

Happy Thanksgiving, Gisela!

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