Sourdough Gingerbread Christmas Star Bread

I’ve seen these beautiful Christmas star breads made with cinnamon filling, Nutella filling, jam filling, and even a few savory options. I thought, what better flavor than gingerbread for Christmastime, and came up with this recipe. The dough for this star bread is sweetened with molasses and filled with classic gingerbread spices. I’ve made a maple cream cheese glaze to top it before, which is delicious, but a simple dusting of powdered sugar does the trick just fine. Christmas may be over, but I’m still enjoying these warm, spiced flavors, and I’m sure you will too!

Sourdough Gingerbread Christmas Star

This beautiful sourdough gingerbread Christmas star is soft, lightly sweet, and warmly spiced. Layered with buttery brown sugar filling and twisted into a festive star shape, it’s perfect for holiday mornings, sharing, and special celebrations.

Ingredients

Dough

• 100 g active sourdough starter
• 205 g milk
• 80 g molasses
• 2 tablespoons melted butter
• 1 egg
• 8 g salt
• 500 g all-purpose flour

Filling

• ¼ cup butter, softened
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Instructions

1. Add all dough ingredients to the bowl of a stand mixer. Mix until a smooth, cohesive dough forms, then knead until soft and elastic.
2. Cover and allow the dough to bulk ferment at room temperature for about 6 hours, or until doubled in size.
3. While the dough ferments, combine brown sugar, cinnamon, ginger, cloves, and nutmeg in a small bowl. Set aside.
4. Divide the dough into 4 equal sections.
5. Roll each section into a circle about the size of a dinner plate.
6. Place the first circle on a parchment-lined baking sheet. Spread with softened butter and sprinkle evenly with the sugar-spice mixture.
7. Place the second dough circle on top and repeat the butter and sugar mixture. Repeat again with the third dough circle.
8. Place the fourth dough circle on top, leaving it bare.
9. Place a jar or cup in the center of the dough stack. Using a sharp knife, cut 16 equal slits radiating outward.
10. Take two adjacent dough sections and twist them away from each other three times, then pinch the ends together. Repeat around the circle to form a star.
11. Cover and allow the star to rise at room temperature until visibly puffy, or refrigerate overnight for a slow ferment.
12. Preheat oven to 400°F. Bake for 15–20 minutes, until golden brown and the internal temperature reaches 190–200°F.
13. Cool for at least 10 minutes. Dust with powdered sugar before serving.

Notes

This star is best enjoyed the day it’s baked but can be gently reheated if needed. Serve warm with coffee or hot cocoa for a cozy holiday treat.