In a large bowl or mixer, combine 2 large eggs, 120g milk, 24g caster sugar, and 24g honey. Mix on low speed for about 2 minutes until well incorporated. Create a paste with 18g fresh yeast and a squeeze of lemon before adding it to the mix.

Knead the dough for another 2–3 minutes on a higher speed until it becomes smooth and slightly sticky.

Add 170g melted butter and continue kneading for 3–5 minutes until the dough is elastic and glossy. Shape it into a ball and place in a greased bowl, cover with a damp cloth, and let prove for 4–5 hours or overnight in the fridge.

Melt 225g unsalted butter for the filling. Combine it with 200g light brown sugar and 4 tablespoons of Christmas spice mix until smooth.

Roll out the proved dough into two rectangles, spread with filling and sprinkle 60g dried cranberries. Roll into logs and freeze for 15–20 minutes.

Remove logs from the freezer, cut each log lengthwise, and twist halves around each other to create a braid. Transfer to a round tin and let proof for 2–3 hours.

Preheat the oven to 155°C (310°F). Once risen, bake for 1 hour and 15 minutes. Cover with foil after 45 minutes to prevent over-browning.

Prepare syrup by dissolving 50g caster sugar in 50g water. Once sugar is dissolved, set aside. After baking, brush syrup over the babka for a glossy finish. Cool for 10 minutes in the tin before transferring to a wire rack.

Once cooled for at least 1 hour, slice and serve warm, dusted with powdered sugar, alongside coffee or tea.