Sourdough Orange Pull-Apart Bread
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Winter is coming…commence all the cozy baked goods. Seriously, though, I’ve been stocking up on flour for months, anticipating all of the delicious treats. Though it’s cold in the Midwest, my sourdough starter is still thriving, and of course, it just has to be included in the fun. This Sourdough Orange Pull-Apart Bread is officially my first new recipe of the season and you guys…it is a good one.
It features the cheery flavor of citrus to warm up a cold day, and the addition of cardamom adds a beautiful, uniquely spiced note. I baked the bread in my trusty Nordic Ware Snowflake Pull-Apart Pan, which gives this breakfast a special touch. If you want to bake something that’s festive and bound to be adored, keep reading.
What Makes This Sourdough Pull-Apart Bread Work?
Winter baking has plenty of citrus and cardamom, but you rarely see them together. However, this combination feels both cozy and luxurious, especially when you smell it coming out of the oven. To add more flavor depth, I used sourdough as my base, which gives the bread a delicious, slightly tangy note.
When baked in a pull-apart bread pan, this breakfast can quite literally be the centerpiece of any tablescape. It’s that beautiful. Plus, the pull-apart style is fun for kids and adults to share, and totally easy to dish. Beyond the flavor, Sourdough Orange Pull-Apart Bread has the best texture. Each individual bread ball bakes into a pillowy, soft roll that melts in your mouth.
And, because the rolls are coated in a citrus-infused butter mixture, each bite soaks in plenty of sweetness. I love having fun baked goods for breakfast because they’re a great reminder to slow down and enjoy life. And winter is the perfect time to settle in for a luxurious morning.
Ingredients Overview
Each ingredient was chosen with special care to create the most delicious Sourdough Pull-Apart Bread. Here’s what I used.
For the Dough:
- Active sourdough starter – Key word: Active. The dough will only rise if your starter is mature enough to bake with.
- Warm milk – Keeping the liquid ingredients warm (but not too hot) encourages the sourdough to rise. Use dairy milk or dairy-free, it doesn’t make a difference.
- Sweetener – Another ingredient that is flexible. Use sugar, honey, coconut sugar, or maple syrup.
- Egg – If possible, keep your egg at room temperature to keep your dough from getting too cold.
- Melted butter – You can substitute coconut oil, if desired.
- Vanilla – I prefer using pure vanilla because it has better flavor, but artificial vanilla will also do. 🙂
- Flour – This recipe has only been tested using white flour. Feel free to play around with alternative flours at your own risk.
- Salt – My go-to is pink Himalayan salt for the extra mineral benefits.
For the Citrus-Cardamom Coating:
- Melted butter – Yupp, more butter. 🙂 This is a key ingredient to creating the perfect, caramelized pieces of bread.
- Sugar – For the citrus-cardamom coating, it’s best to use a granulated sweetener. You can use regular sugar, maple sugar, coconut sugar, or even date sugar.
- Orange zest – A hint of zest brings the entire flavor profile together and makes the rolls look extra beautiful. Reserve some zest for topping, if desired.
- Cardamom – The star of the whole show. A little goes a long way, and will have everyone wondering what your secret ingredient is.
For the Glaze:
- Powdered sugar – The best way to make a glaze is to use powdered sugar. This creates the prettiest glaze that doesn’t crystallize.
- Fresh orange juice – Keep the oranges you zested for this purpose.
- Vanilla – A hint of vanilla keeps the glaze smooth and gives it that freshly baked touch.
- Cardamom – Just a sprinkle to tie it all together.
Sourdough Orange Pull-Apart Bread Recipe
Sourdough Orange Cadamom Pull-Apart Bread
Ingredients
Dough
- ½ cup active sourdough starter (fed and bubbly)
- ¾ cup whole milk, warmed
- 1 large egg
- ¼ cup sugar
- 1 teaspoon vanilla
- 4 tablespoons butter, softened
- 3 cups all-purpose flour (plus extra as needed)
- 1 teaspoon salt
- 1 teaspoon ground cardamom
Orange Cardamom Coating
- ½ cup melted butter
- ⅔ cup sugar
- Zest of 2 large oranges
- 1 teaspoon vanilla
- ½–1 teaspoon ground cardamom
- Pinch of salt
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- ½ teaspoon vanilla
- ¼ teaspoon cardamom
Instructions
For the Dough:
In a stand mixer, combine the sourdough starter, warm milk, sugar, egg, butter, vanilla, flour, and salt. Mix until a soft dough forms.
The dough should be slightly tacky but not overly sticky. Add flour or milk 1 tablespoon at a time as needed to adjust the texture. Knead for 4–5 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 8–12 hours at room temperature.
Cold ferment option: refrigerate the dough for 8–24 hours after a 1-hour rest on the counter.
Uncover the dough. If it was refrigerated, let it rest at room temperature for about 1 hour. If it fermented on the counter, you can shape it right away.
To shape the pull-apart bread, pinch off small pieces of dough. You can roll them into smooth balls, but the torn edges create the best pull-apart texture.
For the Orange Cardamom Coating:
Lightly grease your baking dish. Melt the butter in a small saucepan. In a separate bowl, stir together the sugar, orange zest, and cardamom.
Dip each dough piece into the melted butter, then roll it in the sugar mixture before placing it in the pan. Continue until all pieces are coated. Pour any remaining butter and sugar mixture evenly over the top.
Cover the pan and let the dough rise for about 45 minutes, or until lightly puffy. Bake at 350°F for 30–40 minutes, until the tops are golden and the internal temperature reaches 190–200°F. Remove from the oven.
For the Glaze:
While the bread cools for a few minutes, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, vanilla, and cardamom until smooth.
Turn the warm pull-apart bread onto a platter and spoon the glaze generously over the top. Finish with extra orange zest and enjoy while warm.
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How to Make Sourdough Orange Pull-Apart Bread
Though this Sourdough Pull-Apart Bread is beautiful, it’s quite simple to make. In fact, half of the process is letting it chill in the fridge or on the counter while you do your thing. Here’s how it all comes together.
Step One: Make the Sourdough Dough
Mix the sourdough starter, milk, sugar, egg, butter, vanilla, flour, and salt in a large stand mixer until you have a cohesive dough.
You want your dough to be slightly tackle, but not leave a lot of sticky residue on your hands. Note that you may have to add more flour (one tablespoon at a time) or milk to get the right consistency. Knead for 4-5 minutes, or until smooth.
Place in a lightly greased glass bowl, cover, and let rise for 8-12 hours on the counter. Alternatively, you can place it in the fridge.
Step Two: Shape Into Pieces
Uncover your bowl. If your dough was in the fridge, let it sit at room temperature for about an hour before shaping the dough. If you fermented your dough on the counter, you can instantly move on to shaping your dough.
To shape your dough, simply pull small pieces off of your bread dough ball. You can roll them into balls if you want, but honestly the teared edges make the perfect pull-apart shape.
Step Three: Roll in the Butter Mixture
Lightly grease your baking dish of choice. Melt the butter in a small saucepan. In a small bowl, mix together the sugar, zest, and cardamom. Take each bread piece, dip it into butter, then roll it into the sugar mixture before placing it into the pan. Repeat until every piece is done, then you can pour the remaining butter and sugar mixture over the top.
Step Four: Rise and Bake the Sourdough Orange Pull-Apart Bread
Let the Sourdough Orange Pull-Apart Bread rise in the pan, covered for 45 minutes, or until it looks slightly puffy. Then, bake at 350°F for 30–40 minutes. Look for golden tops and an internal temperature of 190–200°F. Remove from the oven.
Step Five: Add the Glaze
While the bread cools for a few minutes, make the glaze. In a small bowl, combine the powdered sugar, orange juice, vanilla, and cardamom until smooth. Turn the Sourdough Orange Pull-Apart Bread over onto a platter while still warm, then generously spoon the glaze over the top. Garnish with additional orange zest and enjoy while warm.
Frequently Asked Questions
Can I use sourdough discard?
No, for this recipe, you want to use an active, mature starter.
Can I make this Sourdough Orange Pull-Apart Bread if I don’t have a snowflake pan?
Of course! Any glass baking dish (8 x 8-inch) or bundt pan works great.
Can I prep this recipe ahead of time?
Great idea. Bake as usual, let cool completely, then cover. You can freeze it for up to 3 months. Keep in mind that you may want to whip up a little extra glaze, as the texture is never the same when thawed.
How do I store leftovers?
Store leftovers in an airtight container for 2-3 days in the refrigerator.
