I realize that name is quite a mouthful, but I promise you that THIS mouthful is worth it. I mean, who can resist a soft, pillowy cranberry apricot babka, made with buttery brioche dough and studded with little gooey pockets of white chocolate??
When I shared my amazing O.G. chocolate brioche babka (Smitten Kitchen’s recipe, natch), I talked about how it lends itself to playing around with different flavor and filling combinations. And that’s where this particular cranberry babka was born.
Who doesn’t have a partially-used bag of cranberries sitting in their freezer? I was trying to figure out what to do with frozen cranberries and then inspiration struck.
And while the messy twisted half-logs of jammy dough are even harder to move and hold together than their chocolate counterparts, they’re super delicious and totally worth the mess!
I know that this type of recipe can feel a bit daunting to some people, I promise that it’s really not difficult at all. It does require time and patience, but the steps themselves are pretty easy.
While you don’t *need* special tools to make this babka, there are a few that I think help.
- First off, I STRONGLY recommend using a stand mixer for this, vs. doing by hand. The dough has so much butter worked in that it would be very challenging by hand.
- Speaking of butter, the quality of your butter is CRITICAL to the flavor of your babka. Kerrygold is amazing, or look for some other very high fat percentage butter. And make sure it’s really softened before incorporating.
- I like a nice thin rolling pin to better control the dough, these bamboo ones are perfect.
- This scraper tool is super helpful for everything, and I use it to cut my dough logs in half (vs. a knife).
- These silicone basting brushes make it easy to brush the glaze on (and they clean up easily).
First we’ll make the dough, and this needs to be done the night before (or ideally at least 10-12 hours before. Should be 6 hours minimum, but you definitely want a longer rise in the fridge here.
In the bowl of a stand mixer, stir together the flour, sugar, and yeast.
Add the eggs, the orange zest, and 1/2 cup of water, mixing with the dough hook until it comes together; this may take a couple minutes.
It’s okay if it’s on the dry side for now, but if it just doesn’t come together at all, you can add extra water, 1 tablespoon at a time, until the dough forms a mass (it should still be a bit dry).
With the mixer on low, add the salt, then start adding the (quite) softened butter, a piece at a time. Mix until each piece is incorporated into the dough before adding the remaining pieces. This will take at least 5 minutes, be patient.
Once all the butter is incorporated, mix on medium speed for 10 minutes (YES, I know), until the dough is completely smooth. You’ll need to pause it and scrape the sides of the bowl a few times to make sure it gets everything.
Generally by the 8-10 minute mark the dough has become shiny and solid, and begun to pull away from the sides of the bowl, which is a good sign. If it doesn’t, you can add 1 tablespoon of extra flour to help this along. The second pic below is what it should look like.
Coat a large bowl or container with some oil and place dough inside, cover with plastic wrap, and refrigerate. Leave in fridge for at least half a day, preferably overnight.
The dough will not fully double, so don’t worry if it still looks a bit small in the morning. And remember, this is two loaves’ worth of dough.
Now we make the filling…important reminder—the cranberry and apricot filling recipe below is for one loaf, not two!
Mix all the ingredients in a small saucepan (NOT the apricot jam or white chocolate), then bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom.
Once it boils, reduce the heat and let the mixture simmer on low for 10 to 15 minutes. Keep stirring every so often. The cranberries will start to pop and the mixture will become thicker. I kind of smooshed the cranberries with my spoon as they softened because I wanted a jammy texture.
Remove from the heat and transfer to a heat-proof bowl. Let it cool and then cover and place in the fridge til you’re ready to use.
Once your dough has risen overnight and you’re ready to make the loaves, coat two 9-by-4-inch (2 1/4 or 1kg) loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper (I make a kind of sling, for easy removal).
In a small bowl, stir together the apricot jam, almond extract, and cinnamon. Put in the microwave for 10-20 seconds, just to loosen it up a bit and make it easier to spread. Set aside.
Take half of dough from the fridge (leave the other half chilled). Roll out on a lightly-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin (likely 10 to 12 inches). You want it as rectangular as possible.
On the bottom half of the dough, spread the cranberry mixture, leaving a half-inch border all around. On the top half of the dough, spread the apricot jam, leaving that same 1/2-inch border.
Then sprinkle the white chocolate pieces over both the cranberry and apricot parts. Look at the photos in the post for reference.
Brush the end farthest away from you with a bit of water. Starting at the short end closest to you, roll the dough up gently but fairly tightly, being careful not to squish the filling out. Seal the dampened end onto the log, and gently roll over to help it merge/seal.
If you’re making two loaves right away and have double the filling, repeat the rolling and filling process with the other half of the dough.
Now things get messy. Trim the last 1/2-inch off each end of your dough log (I like to use my scraper tool for this), then gently cut each log in half lengthwise and lay them next to each other on the counter, cut sides up.
Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides with filling facing toward the ceiling (because they’re pretty). It doesn’t matter if this is crazy messy, it will still turn out lovely.
As carefully as possible, transfer the twisted dough into your prepared loaf pan. Don’t worry about gaps, the dough will fill in everything by the time it re-rises and bakes.
Cover with a damp tea towel or loose plastic wrap and leave to rise for another 1 to 1 1/2 hours at room temperature.
Heat your oven to 375°F (190°C) regular, or 350°F convection. Uncover the loaf and place it on the middle rack of your oven.
Bake for 30-35 minutes, but start checking for doneness at 25 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it.
When fully baked, you’ll feel almost no resistance (and the bread-y parts should be over 200 F inside). If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.
When your babka is almost done baking, make the simple syrup. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat.
As soon as the babkas leave the oven, brush the syrup all over each. I usually give it two coats, I don’t actually use all the syrup (I think Smitten Kitchen does). Let it cool about halfway in the pan, then transfer to a cooling rack to finish cooling.
Your babka should keep for a few days at room temperature. Any longer and you should freeze it. But the real question is…WHY do you have it for longer than a few days??? Eat it already!
Other twisty breads you’ll love:
- Peanut Butter & Jelly Babka
- Sweet & Gooey Lemon Cardamom Buns
- Heavenly Dark Chocolate Orange Babka
- Citrus Poppyseed Babka with White Chocolate
- Paul Hollywood’s Chelsea Buns
- And if you have leftover whole cranberries, try this amazing cranberry snack cake
Pin for later!
Cranberry-Apricot White Chocolate Brioche Babka
So here’s the thing…the dough recipe makes two loaves, but I don’t want to lock you into making two full loaves of cranberry-apricot babka. So if you want to, double the filling. Otherwise, make one of the loaves that way and try something else with the other (I recommend chocolate or apple butter cinnamon-sugar!).
DOUGH (makes enough for 2 loaves)
- 4 1/4 cups (530 grams) of all-purpose flour, plus extra for dusting the counter
- 1/2 cup (100 grams) of granulated sugar
- 2 teaspoons of instant yeast (not active dry)
- Grated zest of half an orange
- 3 large eggs (I lightly beat them before adding, to more easily incorporate)
- 1/2 cup of water (cold is fine), & up to 1 to 2 tablespoons extra if needed
- 3/4 teaspoon of fine sea or table salt
- 2/3 cup of unsalted butter (150 grams or 5.3 ounces) at room temperature
- Sunflower or other neutral oil, for greasing the bowl
FILLING (only enough for 1 loaf, double if needed)
- Apricot jam, warmed slightly (for easier spreading)
- White chocolate chips or chopped white chocolate (about 1 cup)
- 1 cup of fresh or frozen cranberries
- 1 tablespoon of unsalted butter
- 3 tablespoons of granulated sugar
- 1/2 cup cranberry juice (I used black cherry since it was already in my fridge)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- A sprinkl of cinnamon
SYRUP FOR GLAZING (you won’t use all of it)
- 1/4 cup of water
- 4 tablespoons of granulated sugar
- Make the dough: In the bowl of a stand mixer, stir together the flour, sugar, and yeast.
- Add the eggs, the orange zest, and 1/2 cup of water, mixing with the dough hook until it comes together; this may take a couple minutes. It’s okay if it’s on the dry side for now, but if it just doesn’t come together at all, you can add extra water, 1 tablespoon at a time, until the dough forms a mass (it should still be a bit dry).
- With the mixer on low, add the salt, then start adding the softened butter, a piece at a time. Mix until each piece is incorporated into the dough before adding the remaining pieces. This will take at least 5 minutes, be patient.
- Once all the butter is incorporated, mix on medium speed for 10 minutes (YES, I know), until the dough is completely smooth. You’ll need to pause it and scrape the sides of the bowl a few times to make sure it gets everything. Generally by the 8-10 minute mark the dough has become shiny and solid, and begun to pull away from the sides of the bowl, which is a good sign. If it doesn’t, you can add 1 tablespoon of extra flour to help this along.
- Coat a large bowl or container with some oil and place dough inside, cover with plastic wrap, and refrigerate. Leave in fridge for at least half a day, preferably overnight. The dough will not fully double, so don’t worry if it still looks a bit small in the morning. Remember, this is two loaves’ worth.
-
Make the cranberry filling: (This is enough for one loaf) Mix all the ingredients in a small saucepan, then bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom.
-
Once it boils, reduce the heat and let the mixture simmer on low for 10 to 15 minutes. Keep stirring every so often. The cranberries will start to pop and the mixture will become thicker. I kind of smooshed the cranberries with my spoon as they softened because I wanted a jammy texture.
-
Remove from the heat and transfer to a heat-proof bowl. Let it cool and then cover and place in the fridge til you’re ready to use.
- Assemble loaves: Coat two 9-by-4-inch (2 1/4 or 1kg) loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper (I make a kind of sling, for easy removal).
- In a small bowl, stir together the apricot jam, almond extract, and cinnamon. Put in the microwave for 10-20 seconds, just to loosen it up a bit and make it easier to spread.
- Take half of dough from the fridge (leave the other half chilled). Roll out on a lightly-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin (likely 10 to 12 inches).
- On the bottom half of the dough, spread the cranberry mixture, leaving a half-inch border all around. On the top half of the dough, spread the apricot jam, leaving that same 1/2-inch border. Then sprinkle the white chocolate pieces over both the cranberry and apricot parts. Look at the photos in the post for reference.
- Brush the end farthest away from you with a bit of water. Starting at the short end closest to you, roll the dough up, being careful not to squish the filling out. Seal the dampened end onto the log.
- If you’re making two loaves right away and have double the filling, repeat the rolling and filling process with the other half of the dough.
- Now things get messy. Trim the last 1/2-inch off each end of your dough log. Gently cut each log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides with filling facing toward the ceiling (because they’re pretty). It doesn’t matter if this is super messy, it will still turn out lovely.
- As carefully as possible, transfer the twisted dough into your prepared loaf pan. Don’t worry about gaps, the dough will fill in everything by the time it re-rises and bakes.
- Cover with a damp tea towel or loose plastic wrap and leave to rise for another 1 to 1 1/2 hours at room temperature.
- Bake and finish the loaves: Heat your oven to 375°F (190°C), or 350 F convection. Uncover the loaf and place it on the middle rack of your oven (both pans, if you’re baking two loaves). Bake for 30-35 minutes, but start checking for doneness at 25 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it.
- When fully baked, you’ll feel almost no resistance (and the bread-y parts should be over 200 F inside). If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.
- While your babka is baking, make the simple syrup. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babkas leave the oven, brush the syrup all over each. I usually give it two coats, I don’t actually use all the syrup (I think Smitten Kitchen does).
- Let it cool about halfway in the pan, then transfer to a cooling rack to finish cooling.
- Babkas keep for a few days at room temperature. Any longer and you should freeze them.
Notes:
- Use the highest-quality butter you can, as the butter flavor in a brioche is key.
- Since the dough makes two loaves, you can also make one with the cranberry apricot filling, and then fill the other with whatever flavors/ingredients you want to try.
Cranberry jam adapted from Pies and Tacos, brioche dough from Smitten Kitchen
Cranberry-Apricot White Chocolate Brioche Babka
This cranberry apricot babka made with brioche dough is a soft, rich, tart bundle of goodness! While it requires an overnight rise, it's not difficult to make and will wow your friends and family. A perfect fall and winter treat!
Ingredients
- DOUGH (makes enough for 2 loaves)
- 4 1/4 cups (530 grams) of all-purpose flour, plus extra for dusting the counter
- 1/2 cup (100 grams) of granulated sugar
- 2 teaspoons of instant yeast (not active dry)
- Grated zest of half an orange
- 3 large eggs (I lightly beat them before adding, to more easily incorporate)
- 1/2 cup of water (cold is fine), & up to 1 to 2 tablespoons extra if needed
- 3/4 teaspoon of fine sea or table salt
- 2/3 cup of unsalted butter (150 grams or 5.3 ounces) at room temperature
- Olive oil or other neutral oil, for greasing the bowl
- FILLING (only enough for 1 loaf, double if needed)
- Apricot jam, warmed slightly (for easier spreading)
- White chocolate chips or chopped white chocolate (about 1 cup)
- 1 cup of fresh or frozen cranberries
- 1 tablespoon of unsalted butter
- 3 tablespoons of granulated sugar
- 1/2 cup cranberry juice (I used black cherry since it was already in my fridge)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- A sprinkle of cinnamon
- SYRUP FOR GLAZING (you won't use all of it)
- 1/4 cup of water
- 4 tablespoons of granulated sugar
Instructions
- Make the dough: In the bowl of a stand mixer, stir together the flour, sugar, and yeast.
- Add the eggs, the orange zest, and 1/2 cup of water, mixing with the dough hook until it comes together; this may take a couple minutes. It’s okay if it’s on the dry side for now, but if it just doesn’t come together at all, you can add extra water, 1 tablespoon at a time, until the dough forms a mass (it should still be a bit dry).
- With the mixer on low, add the salt, then start adding the softened butter, a piece at a time. Mix until each piece is incorporated into the dough before adding the remaining pieces. This will take at least 5 minutes, be patient.
- Once all the butter is incorporated, mix on medium speed for 10 minutes (YES, I know), until the dough is completely smooth. You'll need to pause it and scrape the sides of the bowl a few times to make sure it gets everything. Generally by the 8-10 minute mark the dough has become shiny and solid, and begun to pull away from the sides of the bowl, which is a good sign. If it doesn’t, you can add 1 tablespoon of extra flour to help this along.
- Coat a large bowl or container with some oil and place dough inside, cover with plastic wrap, and refrigerate. Leave in fridge for at least half a day, preferably overnight. The dough will not fully double, so don’t worry if it still looks a bit small in the morning. Remember, this is two loaves' worth.
- Make the cranberry filling: (This is enough for one loaf) Mix all the ingredients in a small saucepan, then bring to a boil over medium heat, stirring occasionally so it doesn't stick to the bottom.
- Once it boils, reduce the heat and let the mixture simmer on low for 10 to 15 minutes. Keep stirring every so often. The cranberries will start to pop and the mixture will become thicker. I kind of smooshed the cranberries with my spoon as they softened because I wanted a jammy texture.
- Remove from the heat and transfer to a heat-proof bowl. Let it cool and then cover and place in the fridge til you're ready to use.
- Assemble loaves: Coat two 9-by-4-inch (2 1/4 or 1kg) loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper (I make a kind of sling, for easy removal).
- In a small bowl, stir together the apricot jam, almond extract, and cinnamon. Put in the microwave for 10-20 seconds, just to loosen it up a bit and make it easier to spread.
- Take half of dough from the fridge (leave the other half chilled). Roll out on a lightly-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin (likely 10 to 12 inches).
- On the bottom half of the dough, spread the cranberry mixture, leaving a half-inch border all around. On the top half of the dough, spread the apricot jam, leaving that same 1/2-inch border. Then sprinkle the white chocolate pieces over both the cranberry and apricot parts. Look at the photos in the post for reference.
- Brush the end farthest away from you with a bit of water. Starting at the short end closest to you, roll the dough up, being careful not to squish the filling out. Seal the dampened end onto the log.
- If you're making two loaves right away and have double the filling, repeat the rolling and filling process with the other half of the dough.
- Now things get messy. Trim the last 1/2-inch off each end of your dough log. Gently cut each log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides with filling facing toward the ceiling (because they’re pretty). It doesn't matter if this is super messy, it will still turn out lovely.
- As carefully as possible, transfer the twisted dough into your prepared loaf pan. Don't worry about gaps, the dough will fill in everything by the time it re-rises and bakes.
- Cover with a damp tea towel or loose plastic wrap and leave to rise for another 1 to 1 1/2 hours at room temperature.
- Bake and finish the babka: Heat your oven to 375°F (190°C), or 350 F convection. Uncover the loaves and place the loaf on the middle rack of your oven. Bake for 30-35 minutes, but start checking for doneness at 25 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it.
- When fully baked, you’ll feel almost no resistance (and the bread-y parts should be over 200 F inside). If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.
- While your babka is baking, make the simple syrup. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babkas leave the oven, brush the syrup all over the loaf. I usually give it two coats, I don't actually use all the syrup (I think Smitten Kitchen does).
- Let it cool about halfway in the pan, then transfer to a cooling rack to finish cooling.
Babkas keep for a few days at room temperature. Any longer and you should freeze them.
Notes
- Use the highest-quality butter you can, as the butter flavor in a brioche is key.
- Since the dough makes two loaves, you can make one with the cranberry-apricot filling, and then fill the other with whatever flavors/ingredients you want to try (or just double the filling for this one).
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