Combine large eggs, milk, caster sugar, and honey in a mixing bowl. Gradually mix in strong flour; prepare fresh yeast by dissolving it in warm water, then add to the bowl.

Knead for 2 minutes, then add salt and continue kneading for another 2-3 minutes. Incorporate melted butter until the dough is elastic.

Shape the dough into a ball and place in a lightly greased bowl to prove for 4-5 hours at room temperature or overnight in the fridge.

Melt unsalted butter for filling in a saucepan over low heat. Combine with light brown sugar and spice mix until it becomes paste.

Once dough has risen, punch it down, divide in half and roll each into a rectangle. Spread filling and sprinkle cranberries on top.

Roll each rectangle tightly into logs and freeze for 15-20 minutes.

Slice logs in half lengthwise, twist together, and shape into wreath. Place in greased tin.

Cover and allow to proof for 2-3 hours until doubled in size. Preheat oven to 155°C (311°F) and bake for 1 hour and 15 minutes.

Prepare syrup by heating water and caster sugar until dissolved. Brush over warm babka after baking and allow to cool.