This sweet and swirly cinnamon-raisin babka is topped with a sprinkle of cinnamon-sugar streusel. Fresh orange juice and zest come through to give the flavor some added zing, which helps break up the sweetness and adds a nice bright flavor.

This recipe makes two loaves — keep one for yourself and gift the other! You’re sure to enjoy it in the morning alongside coffee or as a tasty afternoon treat.

Cinnamon-Raisin Babka

Serves 20

Active Time: 30 minutes

Total Time: 3 hours and 45 minutes

For the dough:

3/4 cup whole milk, at room temperature

1 tablespoon active dry yeast (2 1/4-ounce envelopes)

1/2 teaspoon vanilla extract

1/2 cup granulated sugar, divided

2 cups white whole-wheat flour, plus more for work surface

2 cups all-purpose flour

1 teaspoon salt

3 large eggs, at room temperature

1/2 cup unsalted butter, softened

1 teaspoon water

For the filling:

1 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 tablespoon grated orange zest

1 tablespoon orange juice

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

2/3 cup raisins

For the streusel:

2 tablespoons all-purpose flour

1 tablespoon light brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold unsalted butter

1. To prepare dough: Stir milk, yeast, 1/2 teaspoon vanilla and 2 tablespoons granulated sugar in a small bowl or glass measuring cup. Let stand until foamy, about 10 minutes.

2. Place whole-wheat flour, 2 cups all-purpose flour, 1 teaspoon salt and the remaining 6 tablespoons sugar in the bowl of a stand mixer fitted with the dough hook. Beat on low speed just until combined. Add 2 eggs, 1/2 cup butter and the yeast mixture; beat on low speed until the dough is starting to come together, 2 to 3 minutes. Increase mixer speed to medium and beat until the dough is smooth and elastic, about 10 more minutes.

3. Transfer the dough to a bowl lightly coated with cooking spray; cover tightly with plastic wrap. Place in a warm spot, free from drafts, and let rise until doubled in size, about 90 minutes.

4. Meanwhile, coat two 8-by-4-inch loaf pans with cooking spray and line with parchment paper, allowing 2 inches to extend over the sides of the pans.

5. To prepare filling: Combine brown sugar, melted butter, orange zest, orange juice, cinnamon and vanilla in a medium bowl; stir well. Set aside.

6. To prepare streusel: Whisk flour, brown sugar and cinnamon in a small bowl. Rub butter into the mixture with your fingers until evenly crumbly. Refrigerate until ready to use.

7. Once the dough is doubled in size, transfer it to a work surface lightly floured with whole-wheat flour and roll into a 16-by-20-inch rectangle. Spread the filling in a thin even layer over the dough, spreading to the edges. Sprinkle evenly with raisins. Starting with 1 long side, roll up the dough in a tight log.

8. With the log seam-side down, slice it in half lengthwise. Twist both log halves together and then cut the twisted log in half crosswise. Place each half in a prepared loaf pan, tucking ends of dough under if necessary. (If you only have one loaf pan, you can wrap the remaining dough half in plastic wrap, and chill until the pan is available.) Cover the pans loosely with plastic wrap and place in a warm spot, free from drafts, until the dough has almost doubled in bulk and leaves an indentation when gently pressed, about 1 hour.

9. Preheat oven to 350 F. Beat the remaining egg and 1 teaspoon water in a small bowl; brush the top of each babka with the egg wash. Sprinkle the loaves with streusel and bake until golden brown, about 30 minutes.

10. Cool in the pans for 5 minutes. Using the parchment paper as handles, lift the loaves out of the pans and place on wire racks. Serve warm, or cool completely, about 1 hour.

Tasty tip

To make ahead: The bread will keep, well wrapped, at room temperature for up to 4 days or in the freezer for up to four months.

Recipe nutrition per serving: 265 Calories, Total Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 52 mg, Carbohydrates: 41 g, Fiber: 2 g, Total Sugars: 20 g, Added Sugars: 16 g, Protein: 5 g, Sodium: 137 mg, Potassium: 145 mg, Iron: 1 mg, Folate: 63 mcg, Calcium: 41 mg, Vitamin A: 327 IU, Vitamin C: 1 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.