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Sourdough Chai Spice Star Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 107 reviews
  • Author: Wesley
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 16 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Fusion, Artisan
  • Diet: Vegetarian

Description

This Sourdough Chai Spice Star Bread is a visually stunning and deliciously fragrant bread that combines the warmth of chai spices with the tangy flavor of sourdough. Soft, fluffy, and layered with spiced sugar and vegan butter, it’s shaped into a beautiful eight-point star, perfect for festive occasions or special breakfasts. The bread is slightly sweetened with raw honey and whole cane sugar, enriched with coconut milk and vegan butter for a tender crumb, and finished with a delicate dusting of confectioner’s sugar.

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 Ingredients

  • 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

  1. Make the Chai Spice Blend: Add all of the spices (ground ginger, all-spice, black pepper, cloves, star anise, grated nutmeg, cardamom, and cinnamon) into a jar. Cover and shake vigorously to combine them evenly. Store this blend in a cool, dry place for later use.
  2. Prepare the Dough: Combine sourdough starter, coconut milk, raw honey, olive oil, vanilla extract, kosher salt, and all purpose flour in the bowl of a stand mixer. Stir or mix with your hand until it forms a rough dough.
  3. Knead the Dough: Fit the mixer with a dough hook and knead on low speed for 8-10 minutes until the dough becomes soft, smooth, and pulls away from the bowl to form a ball. If too sticky, sprinkle additional flour gradually until the right consistency is reached. Alternatively, knead by hand on a lightly floured surface for 10 minutes.
  4. Bulk Fermentation: Place dough in an oiled bowl and cover. Let it bulk ferment in a warm place until doubled in size and soft and pillowy, about 8-10 hours. Longer if room temperature is cool. Overnight fermentation is ideal.
  5. Prepare Filling: Once dough has risen, combine the whole cane sugar and 2 tablespoons of the chai spice blend in a small bowl. Have the melted vegan butter ready in a separate bowl with a pastry brush.
  6. Roll and Layer Dough: Line a baking sheet with parchment paper. Transfer dough onto a lightly oiled surface and divide into four equal quarters. Roll each quarter into a circle about 1/4 inch thick. Transfer one round to the parchment and brush with melted butter, then sprinkle with one third of the sugar and spice mixture. Repeat with remaining dough rounds, stacking each on top, finishing with a plain dough layer on top.
  7. Shape the Star: Place an inverted small glass in the center of the stacked dough rounds. Use a sharp knife to cut the dough from the glass rim to the outer edge, first into quarters, then eighths, then sixteenths, making 16 strips in total.
  8. Twist the Points: Press the glass to create an indentation and remove it. Take two adjacent cut strips and twist them away from each other to form a star point. Repeat for all pairs to form an eight-point star. Pinch the tips to seal.
  9. Proof the Shaped Dough: Brush the top with melted butter and cover with a clean tea towel. Place in a warm spot and let proof for about 1 hour or until visibly puffed up.
  10. Bake the Bread: Preheat the oven to 400°F (200°C). Bake the bread at 400°F for 20 minutes to set the crust, then reduce the temperature to 350°F (175°C) and continue baking for another 10 minutes or until the bread is dark golden brown and sounds hollow when tapped.
  11. Cool and Serve: Remove the bread from the pan and cool on a wire rack. Before serving, brush the top with more melted vegan butter for a glossy finish and dust lightly with confectioner’s sugar if desired. Serve warm or at room temperature.

Notes

  • This star bread combines the delightful flavor of chai spices with a soft, tangy sourdough base, making it perfect for festive occasions or brunch.
  • The layered and twisted star shape is easier to create than it looks and makes an impressive centerpiece.
  • Using vegan butter and coconut milk keeps this bread dairy-free but rich and tender in texture.
  • If you don’t have a stand mixer, hand kneading works well but requires a bit more effort.
  • Proofing times can vary depending on ambient temperature; the dough should double in size and become pillowy.
  • Store leftovers wrapped tightly at room temperature for 2 days or freeze for longer storage.

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

Find it online: https://lickplates.com/sourdough-chai-spice-star-bread-recipe/