In a sauce pot with heat set to medium, simmer cranberries, sugar, orange juice, and salt until cranberries POP and become soft. Continue cooking, stirring almost constantly until the mixture is thick and a jelly consistency. Fold in orange zest and dried cranberries. Cool completely.

With a dough hook fitted to the mixer and the machine on low, add sugar, evoo, scraped vanilla bean, eggs and yolks. 

Add flour, ½ cup at a time until the dough is smooth and tacky but not too wet or sticky.

Cover and allow dough to rest for 1 to 2 at room temp until it doubles in size. Alternatively, you can cover and allow it to slowly rise in the refrigerater overnight. 

Preheat oven to 350°F. Line two 9 inch loaf pans with parchment paper.

Divide risen dough into 4 equal parts. Roll out each piece into an 8- x 14-inch rectangle.

Shmear each rectangle with ¼ of cranberry mixture. Roll the rectangle, jelly-roll style and pinch seam together. 

Twist 2 pieces together and place into prepared 9 inch loaf pan. 

Repeat with the other two pieces of dough. Twist them together and place into a greased 9 inch loaf pan. 

Allow babkas to rise for about 1 hour or until doubled in size.

Brush babkas with egg wash and bake at 350°F for 45 to 55 minutes until browned.

Drizzle babkas with orange glaze before serving.