In a small bowl, mix the warm milk with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, whisk together the flour, sugar, and salt.
Add the yeast mixture, eggs, and vanilla extract to the flour mixture. Stir until the dough starts to come together.
Add softened butter, one tablespoon at a time, mixing until fully incorporated.
Knead the dough for 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
Place the dough in a greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
2️⃣ Prepare the Filling:
In a bowl, stir together cranberries, pistachios, brown sugar, melted butter, and cinnamon (if using). Add the orange zest if desired for an extra burst of flavor. Mix until well combined.
3️⃣ Assemble the Babka:
Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches).
Spread the cranberry-pistachio filling evenly over the dough.
Starting from the long edge, roll the dough tightly into a log.
Slice the log lengthwise into two long strands.
Twist the two strands together, keeping the cut sides facing up to expose the filling.
Transfer the twisted dough to a greased loaf pan. Cover and let rise again for 45–60 minutes, until puffy and nearly doubled in size.
4️⃣ Bake:
Preheat your oven to 350°F (175°C).
Bake the babka for 35–40 minutes, or until the top is golden brown and the center is fully baked through.
