In a medium pot, combine the cranberries, granulated sugar, and water. Simmer over medium heat for about 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool.

In a large mixing bowl, combine flour, granulated sugar, kosher salt, and instant yeast. Mix well.

Add the eggs, melted butter, vanilla extract, and sparkling water. Mix until smooth and elastic, using a stand mixer or kneading by hand for 5-10 minutes.

Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and divide it into 4 equal pieces. Roll each piece into a 10-inch circle.

Place the first circle on a parchment-lined baking sheet and spread with a layer of cranberry sauce. Repeat with the second and third circles, layering the sauce in between and leaving the fourth circle plain on top.

Cut the stacked circles into 16 equal sections from the center outward without cutting all the way to the edge.

Twist adjacent sections away from each other to create points of the star. Cover the bread and let rise for another 45 to 60 minutes.

Preheat the oven to 375°F (190°C). Brush the bread with an egg wash and bake for 25 to 35 minutes or until golden brown.

Remove from the oven, let cool for a few minutes, and dust with powdered sugar before serving.