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Holiday Babka Wreath

Sophie Cullen
Recipe by Sophie Cullen

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  • Prep 1h 25 mins
  • Proof 1h 45 mins
  • Chill Time 8 hours
  • Bake 15 mins
  • Total 10 hours
  • Advanced
  • Serves 12

This Holiday Babka Wreath is a wonderfully festive bake filled with orange cinnamon sugar, pecans and dried cranberries. This decadent and sweet braided bread is the perfect treat to get you into the holiday spirit! Once baked, feel free to decorate this wreath with more pecans, cranberries and candied orange zest for extra holiday flair.

TIPS: Use a ramekin or a small oven safe bowl in the center of the wreath to prevent it from closing in the hole while baking. This can also be baked in an 8×4 inch loaf pan.

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Wheat
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, Wheat, Tree Nuts

Cooking mode

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Dough

  • 1/3 cup warm water
  • 1 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup unsalted butter, room temperature

Filling

  • Grated zest of one orange
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Nonstick cooking spray
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries

Simple Syrup

  • 3/4 cup granulated sugar
  • 1/3 cup water

Utensils

  • Stand Mixer
  • Whisk
  • Medium Bowl
  • 8-inch Cake Pan
  • Parchment Paper
  • Small Saucepan
  • Pastry brush
  • Step 1

    In a stand mixer, whisk together the warm water, yeast, and granulated sugar to combine. Allow to sit for 5 minutes for the yeast to activate. 

  • Step 2

    Add the remaining dough ingredients, and with the dough hook attachment, mix on low-medium speed until it comes together into a smooth dough, about 10 minutes. Transfer the dough into a large oiled bowl, cover with plastic and allow to rise at room temperature for 1 hour. Then transfer the bowl to the refrigerator to chill overnight. 

  • Step 3

    After the dough has chilled, prepare the filling by whisking together the orange zest, sugar, and cinnamon in a small bowl. Spray the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with cooking spray, then line the bottom with parchment paper.  

  • Step 4

    On a lightly floured work surface, roll the dough out into a 8 x 12-inch rectangle, about ¼-inch thick. Evenly spread the butter over the dough and sprinkle with sugar mixture, leaving a 1-inch border. Using your hands, gently press sugar mixture into dough, then sprinkle with pecans and cranberries.  

  • Step 5

    Starting on the long end, tightly roll the dough, like a roulade. Using a sharp knife, slice the log in half lengthwise to expose the layers. Twist the two pieces together like a braid, join the ends to create a circle, then place in the prepared pan. 

  • Step 6

    Pour 1 cup water into the pot. Push in the legs on the Crisper Tray, then place the tray in the bottom position in the pot. Place the pan on the tray. 

  • Step 7

    Close the lid and flip the SmartSwitch to RAPIDCOOKER. Select PROOF, set temperature to 90°F, and set time for 45 minutes. Select START/STOP to begin proofing. The babka should rise by about 20%, so adjust proof time as necessary. 

  • Step 8

    When proofing is complete, select STEAM & BAKE, set temperature to 325°F, and set time for 15 minutes. Select START/STOP to begin baking (the unit will steam for approx. 20 minutes before baking). The babka should be golden brown when cooked, so keep an eye on it during the last 5 minutes and adjust cook time if necessary. 

  • Step 9

    While the babka bakes, make the simple syrup. Place the sugar and water in a small saucepan over medium heat. Bring the mixture to a simmer and continue to stir until the sugar dissolves, about 5 minutes.   

  • Step 10

    When cooking is complete, open lid and transfer pan to a cooling rack. Immediately brush the hot babka with the simple syrup. Use as much of the syrup as desired. Allow to cool for at least 30 minutes in the pan before slicing. 

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