Gingerbread Star Bread Recipe
Buttery gingerbread layers twirled into a golden star and bathed in molasses glazes. Every bite serves brown sugar, spice, and a cinnamon-scented slay moment, mama.
Servings: 8 servings
Calories: 436kcal
Cost: $4
Equipment
- Large mixing bowl
- wooden spoon
- baking sheet
- Clean kitchen towel
Ingredients
Gingerbread Star Bread
For the Dough:
- ¾ cup unsweetened plant-based milk
- 2 ¼ teaspoons instant yeast
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 5 tablespoons vegan butter room temperature
- 2 teaspoons fresh ginger grated
- 2 teaspoons orange zest
- ½ teaspoon cardamom
- ¾ teaspoon salt
- 2 ¾ cups bread flour or all-purpose flour
For the Filling:
- 6 tablespoons vegan butter room temperature
- 2 teaspoons dried ground ginger
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ cup brown sugar
For the Glaze:
- ½ cup powdered sugar
- 1 teaspoon dried ground ginger
- 2 tablespoons unsweetened plant-based milk
- 1 tablespoon molasses
Instructions
- Warm the plant-based milk in a small saucepan over medium heat for 90 seconds, until warm but not hot to the touch. Remove from heat and pour into a large mixing bowl. Add the yeast and maple syrup, stir briefly, and let sit for 10 minutes, until foamy.
- Add the vanilla extract, vegan butter, ginger, orange zest, cardamom, and salt to the bowl. Gradually add the flour, stirring until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- In a small bowl, combine the room temperature butter, ground ginger, cinnamon, nutmeg, and brown sugar for the filling. Set aside.
- Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a 10-inch (25 cm) circle. Place one circle on a parchment-lined baking sheet and spread ⅓ of the filling evenly over the surface, leaving a small border. Layer the remaining circles on top, spreading filling between each, and leave the top circle plain.
- Place a small glass or 2 ½ inch biscuit cutter in the center of the dough to mark the middle. Using a sharp knife, cut the dough into 16 equal strips from the edge of the glass outward. Remove the glass. Twist each pair of adjacent strips away from each other twice, then press the ends together to form points of a star.
- Cover the shaped dough with a moistened kitchen towel and let rise for 30 minutes. Preheat the oven to 350°F (175°C). Bake for 22–25 minutes, or until golden brown and firm to the touch.
- While the bread cools slightly, prepare the glaze by whisking together the powdered sugar, ground ginger, plant-based milk, and molasses until smooth.
- Brush the glaze over the warm bread and let it cool briefly before serving.
Notes
🌞 Proof of Life
Let that dough rise somewhere warm, around 75 to 80°F. If your kitchen’s colder than your ex’s texts, pop the bowl over your oven light for a li’l spa day. Don’t overdo it though, or those star arms will puff up like they’re tryna fight you.
🍯 Sticky Situation
Go easy on the filling, m’love. A gentle smear does the job. Go too thick and it’ll ooze out mid-bake like a cinnamon crime scene.
🧻 Gangster Wrap
While you roll each dough round, keep the others covered with a damp towel so they don’t dry up and crack. Moist dough rolls smooth. Dry dough rolls tear.
🔪 Cutting Edge Solution
Step away from the butter knife, Sweetiecakes. Use a sharp blade so each strip slices clean through those layers.
💫 Twist ‘n’ Shout
Twist each pair of strips away from each other, nice and tight, then pinch those ends like you mean it. Inward twists? That’s how you end up with dough that looks like it just got electrocuted.
Nutrition
Calories: 436kcal | Carbohydrates: 65g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 363mg | Potassium: 208mg | Fiber: 3g | Sugar: 29g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg