EASTER BABKA

1 c. milk 1/4 c. warm water (105-115°F) 2 pkg. active dry yeast 1/2 c. sugar 1 tsp. salt 1/2 c. butter, softened 4 eggs 1 egg yolk 4 1/2 c. unsifted flour 1/2 c. raisins, soak overnight in rum 1/2 c. ground nuts, mixed in dough

TOPPING: 1 egg white 1 tbsp. water 2 tbsp. flour 2 tbsp. sugar 1/4 tsp. cinnamon 2 tbsp. butter

In a small saucepan, heat milk until bubbles form around edge. Remove from heat; cool to lukewarm. If possible check temperature of water with thermometer. In large bowl, sprinkle yeast over water, stirring until dissolved. Add lukewarm milk, 1/2 cup sugar, the salt, 1/2 cup butter, the eggs, egg yolk and 3 cups flour.

With electric mixer at medium speed, beat until smooth and blended. Add additional flour. With wooden spoon (you can stir better) beat vigorously 2 minutes or until dough leaves side of bowl. Mix in raisins. Cover with towel and let rise in warm place (85°F - about 1 hour).

Grease and flour 9 inch springform pan. Turn dough into prepared pan. Cover, let rise until dough is 1/2 inch from top - about 1 hour.

Preheat oven to 350°F.

Prepare topping. Beat egg white with 1 tablespoon water; use to brush top of Babka. Mix flour, sugar, cinnamon and butter, sprinkle on Babka. Bake in preheated oven for 60 minutes or until cake tester comes out clean. Cool in pan on wire rack 15 minutes.

NOTE: Half this recipe may be baked in a 2 quart Turk's head pan - bake about 40 minutes. Use 7 mini loaf pans and bake for 20-25 minutes.

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