Cranberry Orange Babka {+ video}
We didn't slash the tops of this babka to keep the sweet-tart cranberry orange filling from oozing out all over the place. It bucks tradition a bit, but you'll thank us later when it's time to wash the dishes. Plus, you can make the dough and let it rise overnight in the fridge, before shaping and baking the next day.
Yield: 2 loaves
Ingredients
For the cranberry-orange filling:
  • 3 cups cranberries (fresh or frozen)
  • 1 cup sugar
  • ½ cup orange juice
  • Pinch of kosher or sea salt
  • Zest of 1 orange
  • ½ cup dried cranberries
For the babka:
  • 1 cup warm tap water (105°F)
  • 1 cup all-purpose flour
  • 2 packages (4½ tsp, ½oz, 14 grams) RED STAR Platinum Superior Baking Yeast
  • 2 tsp kosher salt
  • ½ cup sugar
  • ½ cup extra virgin olive oil
  • 1 vanilla bean pod, scraped (or 1 Tbsp vanilla)
  • 3 large eggs
  • 2 large egg yolks
  • 4 cups all-purpose flour, plus more for dusting
  • Egg wash: 1 egg whisked together with 2 tsp water
  • Glaze: ½ cup powdered sugar whisked with 1 tablespoon orange juice to form a thick glaze
Instructions
  1. See recipe video below.

  2. Make the cranberry-orange filling: In a sauce pot with heat set to medium, simmer cranberries, sugar, orange juice, and salt until cranberries POP and become soft. Continue cooking, stirring almost constantly, until the mixture is thick and a jelly consistency. Fold in orange zest and dried cranberries. Cool completely. (NOTE: If refrigerating dough overnight, make the filling the day you will bake the bread.)

  3. Make the sponge: In the bowl of a stand mixer, stir together warm water, 1 cup flour, yeast and salt. Allow the mixture to sit in a warm place for at least 30 minutes and up to 2 hours. The surface should look bubbly and like a sponge.

  4. With a dough hook fitted to the mixer and the machine on low, add sugar, olive oil, scraped vanilla bean, eggs and yolks to the sponge.

  5. While mixer is running on low, add enough of the remaining 4 cups flour, ½ cup at a time, until the dough is smooth and tacky, but not too wet or sticky.

  6. Cover and allow dough to rest at room temperature for 1-2 hours until it doubles in size. Alternatively, you can cover and refrigerate overnight. (NOTE: If refrigerating overnight, let dough come to room temperature before proceeding.)

  7. Grease (or line with parchment paper) two 9x5-inch loaf pans with butter or pan spray.

  8. Divide risen dough into 4 equal parts. Roll out 1 piece into an 8x14-inch rectangle.

  9. Shmear with ¼ of cranberry mixture. Starting with the long edge, roll the rectangle, jelly-roll style and pinch seam together. Repeat with another dough. Twist 2 rolled logs together, fold in half and place in prepared pan; cover. Repeat with remaining 2 doughs.

  10. Allow babkas to rise for about 1 hour or until doubled in size.

  11. While dough is rising, preheat oven to 350°F.

  12. Brush babkas with egg wash and bake for 45-55 minutes until golden-brown.

  13. Drizzle babkas with glaze before serving.

  14. Recipe in partnership with Joy of Kosher.
 

 

Cranberry Orange Babka | We didn't slash the tops of this babka to keep the sweet-tart cranberry orange filling from oozing out all over the place. It bucks tradition a bit, but you'll thank us later when it's time to wash the dishes. Find recipes at redstaryeast.com.

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