Recipe(tried): Ukrainian Cossack Babka

Cossack Babka with Vanilla

4 envelopes dry yeast or equivalent fresh yeast
1/2 cup lukewarm milk
1 tablespoon sugar
6 cups flour
1 cup heavy cream
30 large egg yolks
2 cups sugar
zest of 1 orange
2 teaspoons vanilla extract
1/2 pound unsalted butter
1/2 to 3/4 cup milk
1 cup golden raisins (optional)
1 egg beaten with 2 tablespoons water for glaze

Dissolve yeast in milk and add 1 tablespoon sugar. Stir and set aside until bubbly. Mix in heavy cream and 1/2 cup sifted flour. Beat egg yolks until thick, and gradually add 2 cups of sugar, orange zest, and vanilla extract. In a large bowl combine yeast mixture with egg yolk mixture. Add 4 1/2 cups sifted flour and raisins. Knead, alternately adding milk and cooled melted butter until dough is satiny. It will be loose, as for very rich yeast rolls. Cover and allow to rise again.

Butter 3 or 4 cans (about 6 inches in diameter) and dust with dry bread crumbs. Divide dough into parts and form each into a smooth ball a little larger than a third of the volume of a can. Fill cans without disturbing crumb coating. Cover with plastic wrap and allow to rise until dough reaches the rim. Bake in preheated 350 degree oven 15 to 20 minutes, not allowing cans to touch oven sides or each other, then reduce heat to 325 and bake about 1 hour. Brush with egg glaze about 10 minutes before babas are done. Gently remove from cans and cool on their sides on a pillow covered with tea towels, rotating every so often.EASTER BABKA: Number 2 3 cakes fresh yeast
1 tablespoon sugar
2 cups milk, scalded and cooled to lukewarm
2 tablespoon flourMix yeast cakes, sugar, and flour in lukewarm milk; stir until dissolved. Cover bowl and let stand in warm place to work until bubbly, about 1 1/2 half hours. 15 egg yolks
2 cups confectioners' sugar, sifted
8 cups flour, sifted
1 teaspoon salt
1 teaspoon vanilla
grated rind of 1 lemon
1 1/4 cups butter, softened
1 cup golden raisins, lightly flouredBeat the egg yolks until thick; add confectioners' sugar, mixing in until thoroughly blended. Add yeast mixture to yolk mixture; mix well. Stir in flour, salt, vanilla, and grated lemon rind; knead together until the mixture is smooth. Add the softened butter, kneading it in a little at a time. Continue kneading the dough until it no longer sticks to your hands. Knead in raisins, Cover with plastic wrap and a bath towel and set in a warm place to rise until doubled in height.

Punch dough down to release air. Grease hands with butter and shape dough to fit greased round baking containers (four 1-lb coffee cans work well) approximately 1/3 full. Let rise until doubled in height. Bake in a preheated oven at 400 degrees for 8 minutes; turn oven down to 300 degrees and continue baking for 45 minutes.

Variation: if desired, use only 1/2 cup raisins and add 2 ounces blanched chopped almonds and 2 ounces finely diced candied orange peel; mix these in near the end of kneading.