Easter Babka (MSL)
Yield: 3 cakes
Martha Stewart Living, April/May Issue, 1994

2 cup milk
1/2 lb (2 sticks) unsalted butter
2 pkg (2 tsp) dry yeast
1/4 cup warm water
4 large eggs
4 large egg yolks
1 cup sugar
1 tsp salt
1 zest of 2 oranges
1 zest of 1 lemon
1 tsp vanilla extract
1 Tbsp orange-flavored liqueur
9 cup sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins
3 Tbsp confectioners' sugar (opt.)

Glaze - combine:
1 1/4 cup confectioners' sugar mixed
1/4 cup lemon juice
1 tsp water

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 350F. Butter three 9-or 10-inch kugelhopf or angel-food-cake pans. Sprinkle pans with a tablespoon of confectioners' 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.