Babka Wreath with Camembert and Spicy Cranberry-Chili Jam

• strong white bread flour↗550g g

  plus extra for dusting

• instant dry yeast packet7g g
• granulated sugar1 tbsp
• eggs↗2

  beaten

• olive oil↗

  for greasing

• butter↗150g g

  soft

• garlic (cloves)↗5

  minced

• small bunch of parsley

  finely chopped

• a few sprigs of rosemary and sage, plus extra rosemary sprigs

  for garnish

• round camembert↗1

  (if needed — vegetarian)

• halved figs

  dried cranberries, sliced pears, figs, walnuts, almonds, smoked meats and cheeses, or any other ...

• fresh or frozen cranberries250g g
• granulated sugar100g g
• chili flakes↗1 tsp

Step-by-step instructions

1. 1

   Weigh the flour and yeast into a large bowl or mixer bowl. Add the granulated sugar and 2 tsp salt, mix with fingers or a wooden spoon. Add 1 egg, reserving the second for glazing, and 300 ml warm water. Knead the dough until the ingredients come together into a shaggy mass, then turn it onto a flour‑dusted surface and knead for 8‑10 min until smooth and elastic. If desired, continue kneading in the mixer for another 5 min. Lightly oil the bowl, return the dough, cover with a kitchen towel and let rise for 2 hours, or overnight in the refrigerator.

2. 2

   Combine all jam ingredients in a saucepan, add 1 tbsp water. Simmer for 10 min over low heat, stirring often, until the cranberries soften and the mixture becomes thick and glossy. Remove from heat and let cool. Meanwhile, melt the soft butter, add minced garlic, parsley, rosemary and sage, and stir.

3. 3

   If the dough was chilled in the refrigerator, remove it 1 hour before baking to reach room temperature. Place the dough on a flour‑dusted surface and roll into a rectangle. Dust with flour and roll out to about 65 × 25 cm. Spread the aromatic garlic butter over the entire surface, then roll tightly into a spiral, starting from one of the long sides.

4. 4

   Using a sharp knife, cut the spiral lengthwise into two long sheets, revealing the garlic butter. Transfer them to a large baking sheet lined with parchment. Join the sheets at one end, then twist them into a long braid. Join the ends to form a ring about 40 cm in diameter – this is your wreath. Tuck one end under the other so the seam is hidden. Chill for 4 hours, then cover with a kitchen towel and let rise for 30 min.

5. 5

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Brush the wreath surface with beaten egg. Unwrap the round camembert and place it in the center of the wreath. Bake for 35 min until the wreath turns golden. Carefully transfer the finished wreath to a serving board, trim the top of the cheese, drizzle with cranberry‑chili jam and garnish with rosemary sprigs. If serving as part of a Christmas board, follow the tip below for arranging the accompaniments.