1-Day 1: Getting the Dough Ready Combine the milk, sugar, yeast, flour, cardamom, eggs, salt, and vanilla in a stand mixer. Blend everything together, then use a dough hook to knead on medium speed for 30 seconds. Gradually add the butter one tablespoon at a time and keep kneading for 10 minutes until the dough is smooth. If it’s too wet, mix in 1 or 2 tablespoons of flour. Once done, transfer the dough to an oiled bowl and pop it in the fridge overnight this rest makes all the difference.

2-Day 2: Making the Jam and Filling The next day, start with the cranberry jam. Simmer the fresh and dried cranberries, butter, brown sugar, vanilla, and cranberry juice in a saucepan until it boils, then lower the heat and cook for 15 minutes until thickened. Let it cool and refrigerate it. For the pistachio filling, if you’re making your own paste, blend 1 cup of shelled pistachios in a food processor, adding water by teaspoons until it forms a paste. Mix that with the ground pistachios, softened butter, and brown sugar until combined. Adjust the sugar if you’re using store-bought paste.

3-Shaping and Baking the Babka: Oil or line two loaf pans and divide the dough into two pieces. Roll each one into an 18×11-inch rectangle. Spread the pistachio filling over the dough, leaving a 1-inch edge on one short side, and top with the cranberry jam. Roll it into a log from the short side and chill the logs for 15 minutes. Then, slice each log lengthwise with the open side up, braid the strands by crossing them over and under, and pinch the ends. Place them in the pans and let them rise for 1 to 2 hours until doubled. Preheat your oven to 350°F (175°C) and brush with an egg wash made from 1 yolk and 1 tsp water. Bake for 30 minutes, covering if it browns too fast, and test with a toothpick for doneness. While it’s baking, boil the water and sugar for the syrup, then brush it on the hot loaves right away. Let them cool before slicing.