Be sure to give yourself a good head start time-wise by starting preparation several hours ahead or even the day before.

Cinnamon Babka

Babka:
1/2 cup butter, softened
1/2 cup granulated sugar, plus 1/2 teaspoon granulated sugar
4 large egg yolks
1 (.25-ounce) package active dry yeast (2 1/2 teaspoons)
1/4 cup warm water
1 cup milk
1 teaspoon vanilla extract 1 teaspoon salt 2 cups all-purpose flour 1 cup raisins

Topping:
1 cup granulated sugar
1 teaspoon ground cinnamon 1/4 pound butter 1 large egg 2 tablespoons milk 1 cup all-purpose flour

In a large mixing bowl, cream the butter and 1/2 cup sugar until smooth.
In a separate bowl, beat the egg yolks until creamy.
Mix the yeast in warm water with the 1/2 teaspoon of sugar. When this mixture thickens, add it to the egg yolks along with the, milk, vanilla and salt.
Add the yeast mixture to the butter/sugar mixture and mix well. Slowly add the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed.
Turn dough out onto a floured work surface and knead until dough is no longer sticky.
Cover the dough and allow it to rise in a warm place until it doubles.
Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
For the topping, cream the sugar, cinnamon and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with the topping and place in a preheated 350°F (175°C) oven for 30 minutes or until done. Cool for 10 to 15 minutes in pan on wire rack before removing. Cool completely on wire rack.

Makes 12 to 15 servings.

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