Apricot Cherry Cranberry and Golden Raisin Babka
This super festive Apricot Cherry Cranberry and Golden Raisin is the holiday bake you’ve been searching for! Every bite is light, soft, extra sweet, fruity, and SO delicious. Trust me, it’s even better better than fruitcake! The simple sweet dough has apricot jam spread across it, sprinkled with extra chopped dried apricots, dried tart cherries, dried cranberries, and sweet golden raisins. Then, rolled, cut, braided, and baked to delicious perfection. It really doesn’t get any better than this! Serve while this bread is still a little warm with a light drizzle of honey. The bread just melts in your mouth and it’s so impressive! Oh, and the best part? It’s actually easier to make than you might think! Give as a gift this holiday season or bake up a loaf to enjoy for breakfast (or dessert!) for Thanksgiving, Hanukkah, or even Christmas. No matter when you bake this sweet bread, it’s always guaranteed to be a crowd pleaser during the holidays.
→ This post is also available as a Web Story: Holiday Babka
About The Recipe
The holiday’s are in full-swing in our home and in our kitchen! I can’t wait to share everything with you, but the one I’m most excited for is this babka.
While we were doing some post-thanksgiving cleaning, we found a lot of dried fruit hanging out on the counters of our kitchen. It’s kind of a staple for us to have. We love mixing up granola or an energy bar to keep us going through the holiday’s, but something about this particular mix stood out to us.
It seemed really festive! It was literally a bag of dried apricots, cherries, and golden raisins. We had just bought dried cranberries the day before, too. Immediately, my mom and I started talking about it. Turns out, we don’t really have a lot of mixed fruit-based recipes on the blog. Especially for holiday’s!
So, we pitched around a lot of ideas. Doughnuts have been something we’ve been talking about off and on since before thanksgiving, but we couldn’t really come up with any flavors we felt like we wanted to share. At least, for now!
Babka was another idea that came to mind, as you all had loved the Spiced Pumpkin Butter Babka so much!
From there, things went smoothly! Which was amazing because my mom and I have been in a bit of a rut trying to come up with fun, new, exciting bakes for all of you.
In all honestly, we really just wanted to do an enriched dough, as today is Hanukkah, and even if we don’t celebrate, we wanted to share this as a celebration to all of our friends who do!
In a way, this bake is really special for us. We really miss so many of our friends since we moved, so we thought this would be a great way to give a little taste of home during the holiday’s! The fruit is very bright, sharp, and vibrant, while the dough is soft and sweet.
Every bite is fruity, festive, and one of my absolute favorite bakes we’ve shared to date! It’s truly melt-in-your-mouth delicious.
Equipment Needed
- Stand-Mixer
- Dough Rising Buckets
- Parchment Paper
- Rolling Pin
- Sharp Knife
- Loaf Pan
Ingredients
- Whole Milk
- Salted Butter
- All-Purpose Flour
- Sugar
- Yeast
- Egg Yolks
- Apricot Jam
- Dried Apricots
- Dried Cherries
- Golden Raisins
- Dried Cranberries
Instructions
In the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, salt, and yeast.
Combine the butter and milk in a small sauce pan. Heat over low heat, stirring occasionally, until butter melts and temperature is between 120 degrees and 130 degrees.
With mixer running, pour milk mixture into flour mixture.
Once the milk mixture is incorporated, mix in the egg yolks. Increase speed and knead for 8-10 minutes until dough is smooth and elastic.
Place the dough in a lidded container that has been sprayed with cooking spray. Allow to rise for about an hour, or until doubled in bulk.
Turn the dough out onto a floured surface. Roll into a 12 by 12 inch square.
Spread the apricot jam across the dough. Top with dried fruits.
Roll the dough longways.
Cut the roll in two with a sharp knife. Braid the dough by twisting the two halves around each other. Place in a prepared loaf pan.
Cover the pan with plastic wrap. Allow to rise for 1 – 1 1/2 hours, or until doubled in bulk.
Bake for 15 minutes, or until golden brown and cooked through. Let cool for 20-30 minutes in the pan and turn out.
Store-Bought or Homemade Jam?
For this recipe, you can use either! We used store-bought, but you can definitely make your own apricot jam.
3 Quick Tips For Braiding This Babka
This is actually one of the easiest braids I’ve ever done, but I know it can be a little intimidating! So, here are a few tips to get you the best looking babka!
- Leave a small piece of dough attached. This is important! When cutting the dough in half, leave about 1/2 inch or so towards the end not cut. This will hold your braid together and make things easier!
- Fold over – Not under. Since you’re only working with two pieces, you don’t have to worry about remembering the pattern! All you need to do is place one strand (I like starting from the right) over the other. All you need to do is continue this simple step until the braid is done! Follow the photos above for more help.
- Don’t apply too much pressure. If you hold onto the dough too tightly, you’ll not only ruin the layers, but the filling will spill out! So, be careful when handling the dough!
Substitutions
- Use any combination of dried fruits you like! This is one of our personal favorites, but if there’s something in this mix you don’t like, feel free to leave it out OR replace it with something similiar!
- You can use homemade jam, if you have any.
How To Store
Once this babka is baked and cooled, you can store it covered at room temperature or in the fridge about 3 days. If you want a slice, simply pop in the microwave for a few seconds!
You can also freeze this for about 2-3 months! Just be sure to store it in a freezer safe, zip-top bag.
Expert Tips
- Don’t skip lining the pan with parchment! Since this babka is made with fruit, it will stick to you pan if it’s not lined.
- If the milk overheated, don’t add it to the dry ingredients. You need to let it cool to 120-130 degrees F.
- Be sure to check your yeast and make sure that it’s in-date and active!
- This recipe can make two small loaves!
- Rising times may vary.
When you make this Apricot Cherry Cranberry and Golden Raisin Babka, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Apricot Cherry Cranberry and Golden Raisin Babka
Ingredients
Dough
- 1 ½ cups all purpose flour
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons instant yeast
- ¾ teaspoon salt
- ½ cup milk
- 4 ½ Tablespoons unsalted butter
- 2 egg yolks
Filling
- ½ cup apricot preserves
- ¼ cup chopped dried apricots
- ¼ cup dried cherries
- ¼ cup dried cranberries
- ¼ cup golden raisins
Instructions
- Combine flour, sugar, yeast, and salt in the bowl of an electric mixer.
- In a small sauce pan, heat butter and milk until butter melts.
- Cool to between 120 and 130 degrees F.
- Pour over flour mixture.
- Mix until completely combined.
- Add egg.
- Mix in.
- Change to dough hook, if using.
- Continue to knead until dough cleans the side of the bowl and forms a smooth ball.
- Turn into a covered container that has been sprayed with cooking spray.
- Allow to rise in a warm place until doubled in bulk.
- Turn out onto floured surface.
- Roll into a 12'X12" square.
- Spread dough with apricot jam.
- Sprinkle evenly with dried fruit.
- Roll up jellyroll-style.
- Using a sharp knife, slice dough in half, leaving it connected on one end.
- Flip dough halves up so fruit filling is on top.
- Twist the strands of dough together.
- Line a 9"x4" loaf pan with parchment paper and spray with cooking spray.
- Place the loaf in the pan, tucking ends under.
- Cover with plastic wrap.
- Allow to rise in a warm place until doubled in bulk, 1-1 1/2 hours.
- While dough is proofing, heat oven to 325 degrees.
- Bake bread for 55-60 minutes, covering loosely with foil after the first 10 minutes.
- Allow to cool before removing from pan.
Notes + Tips!
- Don’t skip lining the pan with parchment! Since this babka is made with fruit, it will stick to you pan if it’s not lined.
- If the milk overheated, don’t add it to the dry ingredients. You need to let it cool to 120-130 degrees F.
- Be sure to check your yeast and make sure that it’s in-date and active!
- This recipe can make two small loaves!
- Rising times may vary.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Made this today and it is dee-licious! Only thing different for me is that I needed to add about 1/2 cup more flour than listed. Love the combination of fruits! Thanks, Traci!
Hi Ruby! I’m so glad you liked this recipe! Happy holidays!
Sorry, one more thing.
In the actual recipe directions you say to roll to 12 x 12 square, but above with the photos you say 12 x 18 rectangle. Which size should it be?
Thanks!!
Hi Ruby! Thanks for the catch! It’s a 12″x12″ square.
This sounds AMAZING! And it has most of my favorite dried fruits. I can’t wait to make it but I do have a question: I have active dry yeast. Can I substitute it for the instant? Thank you!
Hi Ruby! You can absolutely substitute the active dry yeast for the instant! There shouldn’t be any difference in proofing or baking times.