Babka

• 1 envelope dry yeast
• 2 tsp. sugar
• 1/4 c. warm water (approximately 90~)
• 2/3 c. brown sugar
• 3 1/4 c. unsifted flour
• 1 Tbsp. grated lemon rind
• 1 c. golden raisins
• 5 egg yolks, slightly beaten
• 2 whole eggs, slightly beaten
• 1/2 c. lite cream or milk (warm)
• 1 1/2 tsp. vanilla
• 3/4 c. butter, softened
• 1 to 1 1/2 c. unsifted flour
• 1/2 tsp. salt (omit if using salted butter)

1. Sprinkle yeast and 2 teaspoons of sugar into 1/4 cup warm water; stir.
2. Let stand 10 minutes.
3. Combine sugar, flour, salt and lemon rind in a large bowl.
4. Make well in middle.
5. Pour eggs, yeast mixture, cream and vanilla into well.
6. Stir until mixture is well blended.
7. Gradually beat in softened butter.
8. Turn dough onto floured surface.
9. Knead 8 to 10 minutes, adding up to 1 1/2 cups of flour as needed until smooth and elastic.
10. (Dough will be very soft.) Place in greased bowl, turning once to coat.
11. Cover with cloth; let rise in war place until doubled.

yeast, sugar, warm water, brown sugar, flour, lemon rind, golden raisins, egg yolks, eggs, lite cream, vanilla, butter, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869512 (may not work)