If you’re a fan of cozy spices and beautiful, show-stopping bread, then you’re going to absolutely love this Sourdough Chai Spice Star Bread Recipe. It’s soft, fluffy, and just bursting with the warm flavors of chai spices that make your kitchen smell incredible. Plus, the star shape is surprisingly easy to pull off and guaranteed to impress anyone who sees it. Stick with me and I’ll walk you through every step to help you nail this gorgeous bread!
Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of chai spices plus sourdough tang creates a complex, irresistible taste you won’t find in your average bread.
- Show-Stopping Presentation: Its star shape is perfect for holidays or brunches, and people always ask how you made it.
- Hands-On Yet Easy: Although it looks fancy, the steps are straightforward, and I’ve included tips to avoid common pitfalls.
- Perfect for All Skill Levels: Whether you’re new to sourdough or a seasoned baker, this recipe is forgiving and yields consistent results.
Ingredients You’ll Need
The flavors here come together beautifully thanks to a rich chai spice blend and creamy coconut milk that keeps the dough tender. I always recommend fresh spices for the best punch — they really make a difference in aroma and taste.
- Ground ginger: Adds warm, zesty notes that brighten the chai blend.
- Ground allspice: Offers a subtle depth with hints of clove and cinnamon.
- Black pepper: Just a touch for a spicy kick and complexity.
- Ground cloves: Intense and fragrant, brings that unmistakable chai warmth.
- Ground star anise: The licorice-like flavor elevates the exotic profile.
- Grated whole nutmeg: Freshly grated is best for full aroma.
- Ground cardamom: Bright and citrusy, a chai essential.
- Ground cinnamon: The star of the spice blend, love how it smells!
- Active sourdough starter: Make sure it’s bubbly and lively for best rise.
- Full fat coconut milk: Adds moisture and richness without dairy.
- Raw honey: Natural sweetness that pairs perfectly with chai spices.
- Extra virgin olive oil: Brings tenderness and a subtle fruitiness.
- Vanilla extract: Rounds out flavors with a sweet aroma.
- Kosher salt: Balances sweetness and enhances flavor complexity.
- All-purpose flour: The foundation for your soft, pliable dough.
- Whole cane sugar or coconut palm sugar: For the filling — adds gentle caramel notes.
- Chai spice blend: Combined from the individual spices for the filling kick.
- Melted vegan butter: Keeps it rich and tender while brushing dough layers.
- Confectioner’s sugar: Optional dusting for a pretty finish.
Variations
I love how adaptable this Sourdough Chai Spice Star Bread Recipe is. Feel free to make it your own — the spices, sweeteners, or even the shape can be switched up easily. Don’t be shy about tailoring it to your taste or dietary needs.
- Gluten-Free Version: I experimented with gluten-free flour blends and got decent results, though the dough’s a bit more delicate — just handle carefully during shaping.
- Swap Sweeteners: Using maple syrup or agave instead of honey works great and keeps it vegan-friendly if that’s your preference.
- Nutty Add-ins: Try sprinkling chopped toasted nuts like pecans or walnuts between layers for extra crunch and flavor.
- Classic Cinnamon Star: Skip the chai spices and just do cinnamon and sugar for a more traditional sweet star bread flavor.
How to Make Sourdough Chai Spice Star Bread Recipe
Step 1: Prepare Your Chai Spice Blend
The first step is to get that magical chai spice blend ready. I like to add all the ground spices into a jar, seal it tight, and shake it well to combine. Having this pre-mixed means your bread layers are evenly spiced without any clumps — you’ll thank me later! Store it somewhere cool and dry while you focus on the dough.
Step 2: Mix and Knead the Dough
Measure your dough ingredients into a stand mixer bowl. I usually stir everything by hand first, just to get it started, and then use the dough hook on low for about 8 to 10 minutes. You’re looking for a soft, smooth dough that pulls away from the bowl easily — not sticky, but still moist. No stand mixer? No worries! Knead by hand on a lightly floured surface for around 10 minutes until you get that same silky texture.
Step 3: Bulk Fermentation and Rise
Transfer your dough to a lightly oiled bowl, cover it, and let it bulk ferment until it doubles in size — about 8 to 10 hours, depending on your room temp. I often do this overnight, which makes the morning baking process feel like a breeze. The dough should be pillowy and soft, ready for shaping.
Step 4: Assemble the Star Layers
While waiting, prep your filling by mixing the chai spice blend with whole cane sugar. Have your melted vegan butter and a pastry brush ready too. When the dough is risen, gently coax it onto an oiled surface, divide it into quarters, and roll each piece into a circle about ¼-inch thick.
Layer each round onto parchment paper on a baking sheet, brushing melted butter and sprinkling the sugar-spice mix between layers. Stack all four rounds, finishing with a plain top layer of dough.
Step 5: Create the Star Shape
Place a small glass upside-down in the center of the dough stack and use a sharp knife to cut from the edge of the glass to the outer edge of the dough, dividing it into 16 strips. Here’s the fun part: gently press the glass to make a slight indentation, then start twisting pairs of neighboring strips away from each other to form the star points — it’s easier than it sounds, I promise! Pinch the ends of each pair to seal and keep the shape intact.
Step 6: Proof and Bake
Brush the top star with more melted butter, cover with a tea towel, and let it proof in a warm spot until it puffs up again — about an hour. Heat your oven to 400°F. Bake for 20 minutes, then lower the heat to 350°F for another 10 minutes until the bread is a deep golden brown and sounds hollow when tapped.
Remove from the oven, cool on a rack, then give it a final brush with butter and a light dusting of confectioner’s sugar if you like it a bit sweet and shiny. Slice and enjoy the feast of flavors!
Pro Tips for Making Sourdough Chai Spice Star Bread Recipe
- Perfect Dough Consistency: I learned that a slightly tacky but not sticky dough works best for shaping and rises beautifully.
- Even Spice Distribution: Mixing the spices and sugar well before sprinkling ensures every bite has that perfect chai hit.
- Twisting Technique: Gently twist each pair firmly, but don’t overdo it or the layers might tear—watch a quick video if you want a demo!
- Avoid Overproofing: Keep an eye on the second proof; too long and the star shape can lose its definition.
How to Serve Sourdough Chai Spice Star Bread Recipe
Garnishes
I usually go simple — a light dusting of confectioner’s sugar gives it a lovely snowy effect that highlights the star shape perfectly. Sometimes I brush extra melted vegan butter for a glossy finish that really makes it pop on the table. If you’re feeling fancy, a drizzle of honey or a sprinkle of toasted chopped nuts adds great texture.
Side Dishes
This bread is a star all on its own, but it pairs beautifully with a warm chai latte or your favorite plant-based butter spread. For brunch, I like serving it alongside fresh fruit salad or a dairy-free yogurt parfait to balance the rich spices.
Creative Ways to Present
I’ve made this for holiday brunches nestled on a large wooden board surrounded by edible flowers, nuts, and small bowls of jam or nut butters. Cutting it into wedges and placing it in a star-shaped arrangement on your platter really amps up the festive vibe and makes your guests’ jaws drop.
Make Ahead and Storage
Storing Leftovers
Leftover star bread keeps well wrapped tightly in plastic wrap or a reusable beeswax wrap at room temperature for up to 2 days without drying out. I always slice what I need and keep the rest intact to preserve freshness longer.
Freezing
This bread freezes beautifully. I slice it first, then separate the slices with parchment paper and store them in a freezer bag. When you want a slice, just pop it in the toaster or oven — no need to thaw.
Reheating
To bring back that fresh-baked feel, I reheat slices at 350°F for about 5-7 minutes or lightly toast them. You’ll get that soft interior with a slightly crisp edge, perfect for spreading your favorite toppings.
FAQs
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Can I make this bread without a sourdough starter?
Yes! While this recipe highlights sourdough starter for flavor and texture, you can substitute with commercial yeast. Use about 2 teaspoons of active dry yeast, dissolve in the coconut milk, and let it proof before mixing the dough. Keep in mind the flavor will be less tangy and complexity will differ.
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How do I know when the bread is fully baked?
The bread should be a rich golden brown on top and sound hollow when you tap the bottom. An internal temperature of around 190°F (88°C) with an instant-read thermometer is a handy check if you’re unsure.
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Can I use regular milk instead of coconut milk?
Yes, regular dairy milk works fine if you’re not avoiding dairy. The coconut milk adds richness and a subtle sweetness but the bread will still turn out moist and delicious with cow’s milk.
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What if my dough is too sticky or dry?
Add flour gradually if it feels too sticky, just a tablespoon at a time until manageable. If it’s dry, add a teaspoon of water or coconut milk and knead it in. Dough texture can vary with humidity and flour brand, so adjusting slightly is normal.
Final Thoughts
This Sourdough Chai Spice Star Bread Recipe is one of those magical creations that brings friends and family together around the table. I still remember the first time I made it; the aroma alone had everyone sneaking into the kitchen before it even cooled! Now, it’s my go-to festive bread that always draws compliments and second helpings. Give it a try, and I’m sure it’ll become a beloved staple in your baking repertoire too.
Print
Sourdough Chai Spice Star Bread Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 9 hours 30 minutes
- Yield: 16 servings
- Category: Bread
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Sourdough Chai Spice Star Bread recipe is a soft, fluffy, and flavorful bread infused with warm chai spices and layered with a spiced sugar filling. Shaped into an elegant eight-point star, it’s a festive and fun bread perfect for holiday breakfasts or special occasions, blending the tang of sourdough with the warmth of cinnamon, cardamom, cloves, and more. The bread is enriched with coconut milk and vegan butter for a tender crumb and finished with a dusting of confectioner’s sugar for a beautiful presentation.
Ingredients
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
- 100 g whole cane sugar or coconut palm sugar (2/3 cup)
- 16 g chai spice blend (2 tablespoons from above)
- 58 g melted vegan butter (1/4 cup)
Finishing
- Confectioner’s sugar for dusting (optional)
- Additional melted vegan butter for brushing
Instructions
- Make the chai spice blend: Add all the listed spices for the chai blend into a jar, cover tightly, and shake well until fully combined. Store this blend in a cool, dry place until ready to use.
- Prepare the dough: In the bowl of a stand mixer, measure and combine the active sourdough starter, coconut milk, raw honey, olive oil, vanilla extract, kosher salt, and all-purpose flour. Stir or mix by hand to form a rough dough.
- Knead the dough: Using the stand mixer fitted with a dough hook, knead the dough on low speed for 8-10 minutes until it becomes soft, smooth, and pulls away from the bowl forming a ball. If the dough is too sticky, sprinkle in a little more flour until it reaches the right consistency. Alternatively, knead by hand on a lightly floured surface for about 10 minutes.
- Bulk ferment: Place the dough in an oiled bowl, cover it, and allow it to rise at room temperature in a warm spot until doubled in size and very soft and pillowy, about 8-10 hours (overnight is ideal). In cooler environments, the ferment may take longer.
- Prepare filling: Once the dough has completed the bulk ferment, mix the sugar and 2 tablespoons of the chai spice blend in a small bowl. Melt the vegan butter and have it ready in a separate bowl with a pastry brush.
- Shape the bread layers: Line a sheet pan with parchment paper. Turn the risen dough out onto an oiled surface; divide it into four equal portions. Roll out each quarter into a round circle about 1/4 inch thick.
- Assemble the layers: Transfer one rolled dough round onto the parchment-lined pan. Brush it generously with melted butter, then sprinkle one-third of the sugar and spice mixture evenly over it. Repeat layering with the remaining dough rounds and topping each with butter and sugar-spice, ending with a plain top dough layer.
- Cut and twist: Place a small upturned glass in the center of the top dough layer. Using a sharp knife, cut through all layers from the rim of the glass to the edge of the dough, splitting the dough into sixteen equal segments by cutting quarters, then eighths, then sixteenths. Press the glass down slightly to create an indentation in the center and remove the glass.
- Create star points: Take two adjacent cut pieces and twist them away from each other fully; this forms the first star point. Repeat twisting pairs on all segments to form an eight-point star shape. Pinch the ends of each point to seal.
- Proof the shaped bread: Brush the top of the twisted dough with melted butter, then cover with a kitchen teatowel. Set the bread in a warm place to proof for about 1 hour or until it puffs up noticeably.
- Bake: Preheat the oven to 400°F (204°C). Bake the star bread for 20 minutes at this temperature, then reduce the heat to 350°F (177°C) and bake another 10 minutes, or until the bread is dark golden brown and sounds hollow when tapped.
- Cool and finish: Remove the bread from the baking sheet and cool on a rack. Before serving, brush the top with additional melted butter for a glossy finish and dust lightly with confectioner’s sugar if desired. Serve warm or at room temperature and enjoy the festive flavors.
Notes
- This bread is soft and fluffy with a delightful chai spice flavor, similar in texture and taste to a giant cinnamon roll.
- The intricate star shape is easier to create than it looks and adds a festive touch to any table.
- For best results, use an active sourdough starter and allow sufficient bulk ferment time for a light, airy crumb.
- If you don’t have vegan butter, you can substitute with regular butter if not vegan, but flavor and texture may vary slightly.
- Adjust sweetness or spice levels to taste by varying the sugar or chai spice blend quantities.
- Use parchment paper to prevent sticking and ease transfer to baking sheet.
- Make sure to proof the shaped bread adequately before baking to ensure lightness in texture.
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
