Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Orange and Almond Babka

Orange and Almond Babka Related:   desserts, pareve, Rosh Hashanah, Shabbat, Shavuot, Tu b'Shevat, vegetarian, Yom Kippur

Prep time: 1 hr 30 min

Cook time: 35 min

Yield: 12 servings

Oranges were a staple of my childhood in Israel, when citrus fruit was abundant in winter. I developed this easy and delicious recipe that you can make all year long with orange marmalade. While the lavender adds sweet fragrance and heavenly flavor to the filling, you can also do without it. If you don’t have Voilà! Hallah mix, use your favorite challah recipe.


  • Filling
  • ½ cup orange marmalade or apricot preserves
  • ½ cup slivered almonds
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon dried lavender (optional)
  • Pinch salt
  • 2 tablespoons oil or butter (optional)
  • 1-2 tablespoons sugar (optional)
  • ½ cup dried cranberries or raisins
  • Dough
  • 1 box of Voilà! Hallah Traditional Egg Bread Mix
  • 1 egg + 1 egg yolk (reserve the extra egg white for the egg wash)
  • ½ cup warm water (or milk), remove 1 tablespoon
  • 6 tablespoons oil (or butter)
  • 1-2 tablespoons sugar, optional
  • Egg Wash
  • Reserved egg white
  • 1-3 teaspoons sugar
  • Glaze and Topping
  • 1 tablespoon orange or apricot preserves
  • 1 tablespoon hot water
  • ¼ cup slivered almonds, chopped


  • Grease a 9-inch spring form pan. To make the filling, place all the filling ingredients, except the dried cranberries or raisins, in a food processor, fitted with the metal blade, and grind until you achieve a consistent paste. Taste and add 1 to 2 tablespoons sugar, if desired. Set aside.
  • For the dough, follow instruction steps 1 and 2 on back of mix package up to the point of shaping the dough. Oil or lightly dust counter or board with 1 teaspoon oil or 1 teaspoon flour. Shape dough into a ball and place in the center of your board. With your fingers, pull the dough gently from the center and stretch evenly into an 18x14-inch rectangle. Use a spatula to gently spread the filling evenly all over the dough. Sprinkle cranberries or raisins (or any other bits of dried fruit) on top. Roll the left and right edges of the dough in slightly, about 1 to 2 inches. Roll up the longer side into a cylinder. With a sharp knife, cut across the roll into 9 equal parts and place cut side up in the springform pan. Let rise for 1 hour.
  • Preheat oven to 350 degrees. Make the egg wash by mixing egg white with sugar. Brush egg wash all over babka dough. Place babka in pre-heated oven and bake for 20 minutes. Meanwhile, prepare the glaze by mixing the preserves with the hot water. Take babka out of the oven, brush again with egg wash, sprinkle chopped almonds all over the top and bake another 10 minutes. Take babka out of oven, brush the glaze all over it and bake 5 more minutes, or until a toothpick inserted in the middle comes clean. Let cool on a rack.  © 2012 Tribes-a-Dozen

Leave a Reply