Turning wine into bread is easy and delicious with a Cranberry Cinnamon Swirl Bread (aka Babka). Made with wine-soaked cranberries, a cranberry wine reduction, and a crunchy brown sugar cinnamon topping, it's sweet-tart goodness!
1½cups(360grams)cranberry wine, or another semi-sweet fruit wine, see Recipe Notes
½cup(80grams)dried cranberries, sweetened, see Recipe Notes
½cup(170grams)raspberry jam, see Recipe Notes
For the topping
2teaspoons(2teaspoons)ground cinnamon
½cup(110grams)brown sugar
⅛teaspoon(⅛teaspoon)kosher salt
Instructions
Soak the cranberries: Place the wine in a medium microwave-safe bowl and heat for 1 minute on High. Add in the dried cranberries and soak in the warmed wine for at least an hour.
Make the dough: Heat the milk in the microwave for 30 to 60 seconds until it’s warm to the touch, about 100 °F to 110 °F as read on a digital thermometer. Stir in 1 teaspoon of sugar, then sprinkle the yeast over the milk. Set aside to proof for about 5 minutes or until bubbles form on the surface of the milk.
Pour the milk into the bowl of a stand mixer fitted with the paddle attachment. Add the eggs, remaining sugar, and vanilla, then mix on Low speed for about 30 seconds. Add the flour and salt and mix on Low speed until a sticky dough forms. Add the butter, 1 tablespoon at a time, and mix in thoroughly before adding in another tablespoon.
When all the butter is incorporated, switch to the dough hook and knead the dough on medium speed until a smooth and slightly sticky dough forms, about 5 to 10 minutes. Add more flour in 1 tablespoon increments as needed to make the dough the right consistency. Gather the dough into a ball, stretching it so the top of the ball is smooth.
Spray a 2-quart dough rising bucket or a large bowl with canola oil spray and place the dough ball in smooth side down to wipe it with oil. Turn the dough with the gathered rough part of the dough down and the smooth surface of the ball facing up. Cover with the lid or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size. The inside of an unheated oven with the light on works well.
Make the filling: Strain the wine into a small saucepan, and set the cranberries aside. Bring the wine to boil over Medium heat and reduce to ½ cup (about 15 to 20 minutes). Keep an eye on it so the wine doesn’t reduce too fast and burn. It will have a slightly thickened texture and will coat the back of a spoon (it will firm up upon chilling). Pour into a small bowl and chill until ready to use.
Make the topping: Whisk together the brown sugar, cinnamon, and salt in a small bowl.
Assemble the swirl bread: Spray a standard loaf pan with baking spray and line the bottom and sides with parchment paper, leaving some of the paper overhanging the edges of the pan.
Once the dough has doubled, lightly dust a clean surface with flour and roll the dough out to a rectangle roughly 15- x 17-inches, with a long side facing you. Spread the jam over the surface of the dough using a large offset spatula, then drizzle some the cooled wine syrup and spread it over the jam. Sprinkle the brown sugar mixture to lightly cover the spread (leaving some to top the bread later). Finally, sprinkle reserved cranberries evenly over everything.
Tightly roll the dough up from the bottom, making a 17-inch rope. Slice the dough in half lengthwise with a bench scraper, making two 17-inch long pieces. The dough might start to fall apart because of the cranberries. Twist each long piece individually (in the same direction) so the cranberries are trapped inside the dough, tucking in any that have fallen out. Finally, twist and wrap the two ropes of dough together (in the opposite direction from the way you twisted the individual ropes).
Squish the twisted dough together and transfer it to the prepared loaf pan, tucking in any stray cranberries and dough. Sprinkle the remaining brown sugar mixture over the top of the dough. Cover with a piece of plastic wrap, and let rise for 30 minutes.
While the babka loaf is resting, preheat the oven to 350 °F. When it's ready, place the loaf pan on a quarter sheet baking pan (to catch any drips).
Bake the bread for 45 minutes, then reduce the oven temperature to 325 °F. Continue to bake until the top of the babka is deep brown, about 15 minutes more, and the loaf sounds hollow when tapped on the top. The babka will be fully baked when the center reads at least 190 °F.
Let the babka cool in the pan for 15 minutes, then use the parchment paper to lift it out of the pan and transfer it to a wire cooling rack. Let it cool to room temperature.
When ready to serve, warm the babka or serve at room temperature, sliced thickly. If desired, drizzle any leftover wine syrup on top. Enjoy!
Storage instructions: Babka can be store for 24 hours in an airtight container at room temperature. It can also be frozen, well wrapped in plastic wrap in a ziplock bag, for up to 2 months. Thaw at room temperature for 2 hours or overnight in the refrigerator.
Make-ahead instructions: The cranberries can be soaked and the wine syrup can be made several days ahead. Store tightly covered in the refrigerator until ready to use.
Recipe Notes
While I use cranberry wine, dried cranberries (aka craisins), and raspberry jam in this swirl bread recipe, feel free to substitute your favorite semi-sweet fruit wine with a complementary dried fruit and jam instead. Here are some suggestions:
Orange juice, dried apricots, and apricot jam
Blueberry wine, dried blueberries, and blueberry jam
Apple cider, dried apples, apple butter
Soaking the yeast in milk with a bit of sugar is done to "prove" the yeast is active (called proofing the yeast). I don't normally do this step when I make bread - it's generally done if you're using Active Dry yeast but not necessary with instant yeast. Whether you choose to proof your yeast is up to you.