top of page

Cranberry, pecan and clementine Babka

If you want to get your GBBO game on, then give this festive babka a go!

It’s surprisingly easy to make and tastes of pure Christmas.

Sweet enough to nibble on its own and not so sweet that you couldn’t enjoy with a hunk of salty cheese.

Here's how..........


300g strong white flour

7g yeast

5g fine salt

30g sugar

70ml whole milk

2 eggs beaten

90g butter cubed and softened

5 tbsp cranberry sauce

Good handful roughly chopped pecans

Zest of 2 clementine’s

1 tsp mixed spice.

Use a stand mixer fitted with a dough hook, but you can use your hands if you don't mind a good kneading and a bit of mess!

Add flour, yeast, salt and sugar to the bowl, make a well in the centre.

Pour in the eggs and milk and set to medium for 5 mins until fully incorporated.

Add butter one soft chunk at a time until its fully incorporated and continue to mix for a further 5-7 minutes.

Scrape out dough onto a floured work top and form into a 30cm sausage.

Lay a tea towel over and allow to rest for 10 mins.

Now roll out to 30 x 40cm

Spread liberally with cranberry sauce, scatter zest and pecans and roll up tightly away from you. You should have a 30cm fat sausage now.

Lay it out vertically in front of you and using a large sharp knife cut all the way through it lengthways. Turn the 2 pieces up so the filling is pointing upwards.

Now pinch the top ends together and do a 2 strand plait by lifting the right over left strand then left over right. Keep repeating until you get to the end.

Join the end together and place carefully in a lined loaf tin.

Prove for 2 ½ hours in a warm place.

Pre heat the oven to 190c / 170c fan/ gas3 and bake for 40 minutes or until golden and risen. A skewer should come out clean and the base should sound hollow when tapped.

You can glaze with some warm honey if you wish but I prefer it less sticky!

For regular free recipe updates straight to your inbox why not subscribe?

64 views0 comments

Recent Posts

See All


bottom of page