Make the Dough: In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, caster sugar, yeast, and salt. Make a well in the centre and pour in the lukewarm milk and beaten egg. Mix until a shaggy dough forms.

Knead the Dough (Part 1): Tip the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on a medium-low speed for 7-8 minutes. It should pass the windowpane test, where you can stretch a small piece of dough thin enough to see light through it without it tearing.

Add the Butter (Part 2): Gradually add the softened butter cubes, kneading them into the dough one at a time. The dough will feel greasy and messy at first, but keep kneading for another 5-7 minutes until the butter is fully incorporated and the dough is smooth and supple again.

First Prove: Place the dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare the Filling: While the dough is proving, mix the light brown sugar, ground cinnamon, and orange zest in a small bowl. Melt the butter and chop the cranberries.

Assemble the Star: Knock the air out of the proved dough and divide it into four equal pieces. On a large piece of baking parchment, roll one piece into a circle approximately 25-28cm in diameter. Brush it with some of the melted butter, leaving a small 1cm border. Sprinkle over one-third of the cinnamon-sugar mixture and one-third of the cranberries.

Layer the Dough: Roll out a second piece of dough to the same size and place it directly on top of the first. Repeat the process of brushing with butter and sprinkling with filling. Do this again with the third piece of dough. Finally, roll out the fourth piece and place it on top, but leave this top layer plain.

Shape the Star: Place a small glass or cookie cutter (about 6cm wide) in the very centre of the dough circle to act as a guide. Using a sharp knife or a pizza cutter, make 16 evenly spaced cuts from the edge of the glass to the outer edge of the dough circle.

Twist and Bake: Remove the glass. Take two adjacent strips of dough and twist them away from each other twice. Pinch the ends together firmly to create a point. Repeat this with the remaining strips until you have eight points, forming a star shape. What works best for me is to be decisive with the twists to keep them neat.

Second Prove and Bake: Carefully slide the baking parchment onto a large baking tray. Cover loosely and leave to rest for 20-30 minutes. Meanwhile, preheat your oven to 180°C (160°C fan). Brush the star with the beaten egg wash and sprinkle with demerara sugar if you like a crunchy topping. Bake for 20-25 minutes, until the bread is a deep golden brown and sounds hollow when tapped on the bottom. Let it cool on the tray for a few minutes before transferring to a wire rack.