Easter babka - martha stewart living

Yield: 3 Cakes

Ingredients:

2 c Milk
1/2 lb (2 sticks) unsalted butter
2 pk (2 T) dry yeast
1/4 c Warm water
4 lg Eggs
4 lg Egg yolks
1 c Sugar
1 ts Salt Zest of 2 oranges Zest of 1 lemon
1 ts Vanilla extract
1 tb Orange-flavored liqueur
9 c Sifted unbleached flour
1 c Slivered almonds chopped
1 c Muscat raisins
1 c Golden raisins
3 tb Confectioners' sugar (opt.)
1 1/4 c Confectioners' sugar mixed -WITH
1/4 c Lemon juice AND
1 ts Water

Instructions:

for glaze In a medium saucepan over medium-low heat scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm. In a small bowl stir yeast into warm water; let sit for 5 to 10 minutes or until foamy. In a large bowl beat eggs yolks and sugar until thick. Add salt zests vanilla and liqueur. Stir to combine. Stir in milk mixture then yeast. Add flour a cupful at a time until dough is moist but not sticky mixing with a wooden spoon or your hands. Stir in almonds and raisins. Knead dough on a floured board adding more flour if dough is too sticky until dough comes away from your hands about 6 minutes. Place dough in a very large buttered bowl. Cover dough with a damp cloth and let rise until doubled about 1 hour. Punch down and let rise again until doubled 45 minutes to 1 hour. Heat oven to 350'. Butter three 9-or 10-inch kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of confec- tioners' sugar if desired. Divide dough into 3 portions and form into balls; arrange in pans and cover loosely. Let dough rise to tops of pans about 30 minutes. Bake for 35 to 45 minutes until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more. Spoon glaze onto babka allowing it to drip over sides. Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary