In a bowl, mix warm milk, yeast, and a tablespoon of sugar. Let it sit for about 10 minutes until bubbly.

In another large bowl, combine flour, remaining sugar, salt, and the Christmas spice mix.

Create a well in the dry ingredients. Add the eggs, honey, melted butter, and the yeast mixture. Mix until dough forms.

Lightly flour a clean surface and knead the dough for about 10 minutes until smooth and elastic.

Put the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it doubles in size.

In a bowl, mix dried cranberries, light brown sugar, and the remaining melted butter to create the filling.

After the dough has risen, punch it down and roll it out into a rectangle on a lightly floured surface.

Spread the filling evenly over the dough and roll the dough tightly into a log.

Cut the rolled dough in half lengthwise and twist the two pieces together.

Gently place it in a greased loaf pan.

Cover the pan with a clean towel and let the twisted dough rise for another 30 minutes.

Preheat your oven to 180°C (350°F) and bake the Babka for 30-35 minutes or until golden brown.

While the Babka bakes, mix water and caster sugar in a small pot. Bring it to a boil and let it simmer for 3-5 minutes until syrupy.

Once the Babka is out of the oven, brush the syrup over it while it’s still warm.

Let it cool in the pan for a few minutes before transferring it to a wire rack.