Description
This Cranberry Orange Babka is a delightful twisted yeast bread filled with a tangy homemade cranberry sauce infused with fresh orange zest. Soft and fragrant dough is kneaded and braided, then baked to golden perfection, making it a perfect treat for breakfast or a festive dessert.
Ingredients
Scale
Dough Ingredients
- 2 ⅔ cups (330g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 tsp (2g) salt
- 1¼ tsp (4g) active dry yeast
- 2/3 cup (160ml) lukewarm milk
- 1 tsp (5g) vanilla extract
- 3 tbsp (40g) melted butter
- Zest of an orange
- 1 egg, beaten
Cranberry Sauce
- 10 oz (300g) fresh or frozen cranberries
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) orange juice
- Zest of an orange
For Brushing
- 1 egg, beaten
Instructions
- Prepare the yeast mixture: In a medium bowl, combine the yeast, 1 teaspoon (5g) sugar, and ⅓ cup (80ml) of lukewarm milk. Let it rest for 5-10 minutes until the yeast activates and becomes frothy.
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, the activated yeast mixture, beaten egg, vanilla extract, orange zest, and melted butter. Knead the mixture until the dough pulls away from the sides of the bowl. This can be done by hand or using a stand or hand mixer.
- First rise: Shape the dough into a ball, place into an oiled bowl, and cover with plastic wrap. Let it rest in a warm spot for about 1 hour or until doubled in size.
- Prepare the cranberry sauce: While the dough rises, place cranberries, sugar, and orange juice in a saucepan. Bring to a boil while stirring constantly, then simmer for 5-10 minutes until the mixture thickens. Remove from heat, strain through a sieve to remove skins, stir in orange zest, and let cool.
- Roll out the dough: On a floured surface, roll the dough into an 18×10 inch (45×25 cm) rectangle.
- Spread filling: Evenly spread the cooled cranberry sauce over the dough, leaving about a ½ inch (1 cm) border around the edges.
- Shape the babka: Roll the dough into a log and cut it lengthwise in half using a sharp knife. Braid the two strands together, keeping the cut layers exposed so the filling shows.
- Second rise: Transfer the braided dough to a 9×5 inch (23×13 cm) loaf pan lined with parchment paper. Let it rest at room temperature for 20-30 minutes.
- Preheat and brush: Preheat the oven to 350°F (180°C). Brush the loaf with beaten egg.
- Bake: Reduce oven temperature to 320°F (160°C) and bake the babka for 45-50 minutes. If it browns too quickly, cover the top loosely with aluminum foil after 15-20 minutes.
- Cool and serve: Let the babka cool completely in the pan before slicing and serving.
Notes
- Use fresh or frozen cranberries for the sauce; frozen cranberries should be thawed before cooking.
- Ensure the milk is lukewarm, around 100°F (38°C), to activate the yeast properly without killing it.
- Kneading until the dough is smooth and elastic helps develop gluten for a nice crumb.
- If the babka browns too fast, tent it with foil to prevent burning while finishing baking inside.
- Letting the babka cool completely before slicing preserves the structure and makes cutting easier.
- This babka can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: cranberry babka, orange babka, braided bread, holiday bread, yeast bread, cranberry orange bread
