Warm the milk slightly and dissolve the yeast in it. Let it sit for about 5 minutes until frothy.

In a large bowl, combine strong flour, caster sugar, and salt.

Add eggs, honey, and melted butter to the dry ingredients. Pour in the milk and yeast mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Once risen, punch down the dough and roll it out into a rectangle.

Spread unsalted butter evenly on the dough, then sprinkle light brown sugar and Christmas spice mix over it.

Evenly distribute dried cranberries on top.

Roll the rectangle tightly into a log and slice it in half lengthwise to expose the filling.

Twist the two halves together and shape into a spiral or braid. Place in a prepared loaf tin.

Let it rise again for about 30 minutes. Preheat the oven to 180°C (350°F).

Bake for 25-30 minutes or until golden brown.

While cooling, mix caster sugar and water to create a simple syrup. Brush it over the warm Babka for a shine.