Recipe by My Kosher Recipe Contest

Chanuka Babka Stollen Wreath

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Dairy Dairy
Medium Medium
10 Servings
3 Hours, 30 Minutes

No Diets specified

Submitted by David Ross



  • 1 packet active dry yeast

  • 3 and 1/2 cups bread flour

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 1 cup milk

  • 4 tablespoons melted butter

  • 1 egg, beaten

Dried Fruit and Nuts

  • 1/4 cup chopped dried pineapple

  • 1/4 cup chopped dried mango

  • 1/4 cup chopped dried papaya

  • 1/4 cup chopped dried apricots

  • 1/2 cup dried cranberries

  • 1/3 cup orange juice

  • 1/4 cup chilled marzipan

  • 1/3 cup chopped pistachios

  • 1/3 cup chopped walnuts

  • 1/4 cup powdered sugar

  • 2 teaspoons lemon juice

  • 1/4 cup sliced almonds


Prepare the Babka


Add the yeast, three cups of bread flour, nutmeg, cinnamon, ginger, allspice, sugar and salt to a mixing bowl and mix to combine. In another bowl, add the milk, melted butter and egg and whisk to combine.


With the mixer running, slowly add the milk mixture to the flour mixture and mix to create a sticky dough. Continue to knead the dough in the mixer for five minutes, adding more flour as needed to make a soft dough ball.


Spray a large bowl or container with cooking spray and add the dough. Cover the bowl or container and let it sit in a warm place to rise, about two hours until doubled in size. While the dough is rising add the pineapple, mango, papaya, apricots, cranberries and orange juice to a bowl and toss. Let the fruits soak up the orange juice.


Heat the oven to 350 degrees Fahrenheit. Flour the counter and turn out the dough. Roll the dough into a large rectangle, about 11 by 16 inches. Use a grater to grate the marzipan over the top of the dough. Or you can break of pieces of the marzipan and scatter on top of the dough. Spread the fruit over the top of the dough. Scatter 1/4 cup of the pistachios and all the walnuts over the top of the fruit.


Starting on the long side, roll up the dough tightly into a log. Pinch the ends of the dough. Now cut down the middle of the dough, starting about one inch from one end, down through the dough log. You’ll have two strips of dough with the fruits and nuts facing you. Weave the dough into a braid, twisting the two pieces of dough together. Shape the woven dough into a round wreath and pinch the ends together. Place the Babka Stollen Wreath on parchment paper on a baking sheet. Cover the dough wreath with a kitchen towel and let it rise again for 45 minutes.


Bake the Babka Stollen Wreath for 35-40 minutes until golden brown. Let the Babka cool to room temperature. In a small bowl, combine the powdered sugar and lemon juice and stir to make a glaze. Drizzle the glaze over the Babka and garnish with the remaining pistachios and the sliced almonds.


Use the food processor to finely chop the dried fruits.
Chanuka Babka Stollen Wreath

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