Babka

• 4 to 4 1/2 c. all-purpose flour
• 1 pkg. active dry yeast
• 1 Tbsp. grated lemon peel
• 1/2 tsp. ground cinnamon
• 1 1/4 c. milk
• 1/2 c. sugar
• 1/2 c. butter
• 4 egg yolks
• 1 c. light raisins
• 1/4 c. chopped almonds

1. Combine 2 cups of the flour, the yeast, lemon peel and cinnamon.
2. Heat together milk, sugar, butter and 1/4 teaspoon salt just until warm (115u0b0 to 120u0b0), stirring constantly.
3. Add to dry mixture; add egg yolks.
4. Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
5. Beat 3 minutes at high speed.
6. By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough.
7. Knead on floured surface until smooth (5 to 8 minutes).
8. Shape in ball.
9. Place in greased bowl; turn once. Cover; let rise until double (1 1/2 to 1 3/4 hours).
10. Punch down. Sprinkle almonds in well-greased 10-inch fluted tube pan.
11. Shape dough in 8-inch ball.
12. Make hole in center of dough, stretching it to fit over pan center.
13. Place in pan, fitting tube through hole. Cover; let rise until double (about 1 hour).
14. Bake at 350u0b0 for 40 to 45 minutes.
15. Makes 1.

allpurpose, active dry yeast, ground cinnamon, milk, sugar, butter, egg yolks, light raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172152 (may not work)