Recipe · Sweet Breads

Fresh Milled Orange Cranberry Babka

5.0 out of 5 · 1 rating

By: Eleen Beisner

Buttery fresh milled dough made with hard white wheat and Kamut, twisted with a tart cranberry-orange filling and finely chopped white chocolate. A drizzle of orange icing finishes the loaf.

Prep time: 50 minutes of active prep, 4-7 hours for rising and chilling · Overnight ferment: 8–16 hours · Bake time: Approximately 50–65 minutes · Yields: 9 x 5 loaf

Ingredients

Instructions

1. Prepare the Orange Sugar

   Rub the dough’s orange zest into the 50 g granulated sugar with your fingertips until fragrant.

   Melt the butter and let it cool until barely warm. Allow freshly milled flour to cool before mixing if it is still warm from milling.

2. Mix the Dough

   In a large bowl, whisk together the water, orange sugar, eggs, egg yolk, and melted butter.

   In a separate bowl, combine both flours, instant yeast, salt, and optional vital wheat gluten, if using.

   Add the dry ingredients to the wet ingredients. Stir thoroughly until the dough is evenly mixed and no dry flour remains. The dough will be soft and buttery. Cover the bowl.

3. Allow the First Rise

   Let the dough rise at room temperature for approximately 1–2 hours, until noticeably puffier and roughly 50–75% larger.

   Use the dough’s appearance as your guide. A cool kitchen may require more time, while a warmer kitchen may shorten the rise.

4. Refrigerate Overnight

   Gently press down the dough, cover tightly, and refrigerate for 8–16 hours.

   The dough will firm as the butter chills, making it easier to roll and shape.

5. Make the Cranberry Filling

   Combine the cranberries, 85 g granulated sugar, and orange juice in a small saucepan.

   Cook over medium-low heat, stirring frequently, until the cranberries burst. Mash them with a spoon or potato masher, then continue cooking until thick and jammy, approximately 10–15 minutes. Frozen cranberries may take a little longer.

   Stir the cornstarch and cold water together until smooth. Add the mixture to the bubbling cranberries and cook for another 1 minute, stirring constantly.

   Remove from the heat. Stir in the butter, orange zest, vanilla, and salt.

6. Cool the Filling

   Transfer the filling to a shallow heat-safe container. Allow it to cool, then cover and refrigerate until completely cold, preferably overnight.

   The cold filling should spread like thick jam, with no loose liquid pooling around it. If it remains runny, return it to the saucepan and cook it down further, then cool completely before using.

7. Prepare the Pan and Dough

   Generously butter a nonstick 9 × 5-inch metal loaf pan.

   Turn the cold dough onto a lightly oiled work surface. Knead briefly by hand, approximately 30 seconds, just until smoother and more workable.

   Lightly oil your rolling pin and work surface.

8. Roll and Fill

   Roll the dough into a 12 × 16-inch rectangle, with a 12-inch edge nearest you. If it springs back, cover and rest for 5–10 minutes before continuing.

   Stir the cold cranberry filling to loosen it. Spread evenly over the dough, leaving a ½-inch border around the edges and a 1-inch bare strip along the far 12-inch edge.

   Sprinkle the finely chopped white chocolate evenly over the filling.

9. Roll and Chill the Log

   Starting with the 12-inch edge nearest you, roll the dough into a snug log without squeezing out the filling. Pinch the bare edge closed.

   Place the log seam-side down on a parchment-lined tray. Refrigerate for 20–30 minutes, until firm enough to cut cleanly. If the dough feels firm enough to handle, skip chilling.

10. Cut and Twist

    Using a sharp knife, cut the log in half lengthwise to expose the layers.

    Place the two halves side by side with their cut sides facing up. Cross one half over the other, then continue twisting them together, keeping the exposed cranberry layers facing upward.

    Pinch the ends together. Gently compress the twist to fit the pan, tucking the very tips underneath if needed. Carefully lift it into the prepared pan without stretching it.

    

11. Allow the Final Rise

    Cover loosely with lightly oiled plastic wrap. Let rise in a comfortably warm spot, approximately 72–76°F, until noticeably fuller and pillowy, roughly 50–75% larger.

    Allow approximately 2–4 hours. Dough starting cold in a cool kitchen may need longer.

    The dough portions should approach the pan’s rim. A gentle press on an exposed section of dough should leave an indentation that springs back slowly and remains faintly visible.

12. Bake

    Toward the end of the rise, preheat the oven to 350°F.

    Place the loaf pan on a rimmed baking sheet. Bake on a rack just below the center of the oven for approximately 50–65 minutes.

    Check the color after 20-25 minutes and loosely tent with foil once the top is well browned.

    Begin checking doneness around 45–50 minutes. The center should reach approximately 195°F, measured in the bread rather than a cranberry or chocolate pocket. Check more than one spot. The central dough layers should be set, with no wet dough on a skewer.

13. Cool Completely

    Let the babka cool in the pan for 20 minutes. Carefully remove it onto a cooling rack.

    Cool completely before icing and slicing, approximately 2–3 hours. The bread and fruit filling need this time to set.

14. Add the Orange Icing

    Whisk together the powdered sugar, orange zest, salt, and 10 g orange juice.

    Add the remaining juice a little at a time until the icing is thick but drizzleable.

    Drizzle over the completely cooled loaf. Allow the icing to set before slicing.

Baker's Notes

• Vital wheat gluten is optional. It provides additional support for the rich dough and fruit-filled layers. If omitted, handle the dough gently during rolling and shaping.

• Use white chocolate containing cocoa butter for the best flavor and melting.

• Keep the cranberry filling thick and completely cold before spreading it over the dough.

• If the dough becomes very soft or greasy during shaping, refrigerate briefly before continuing.

Storing & Freezing

Storing

Allow the babka to cool completely and the icing to set before storing.

Keep tightly wrapped or in an airtight container at room temperature for up to 2 days. Avoid refrigerating for routine storage, as refrigeration can make the bread stale more quickly.

For longer storage, freeze the loaf or individual slices.

Freezing

Wrap the completely cooled loaf tightly in plastic wrap, followed by foil or a freezer bag. Freeze for up to 2 months for the best quality.

For individual portions, place parchment between slices, wrap tightly, and transfer to a freezer bag.

Thaw the loaf or slices at room temperature while still wrapped. Allow several hours for a whole loaf and approximately 30–60 minutes for individual slices.

If desired, gently warm individual slices after thawing. The icing may soften when heated.