Babka

This delicious recipe for babka comes from "Entertaining," by Martha
Stewart.

Makes three 8-inch cakes

2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup muscat raisins
1 cup golden raisins

Heat the milk; stir in the butter until melted; cool to lukewarm. Proof
the yeast in the warm water. Beat the eggs, egg yolks, and sugar until
thick. Add the salt, grated rinds, vanilla, and Grand Marnier. Add the
milk-butter mixture to the egg mixture. Stir in the yeast. Add the flour,
a cupful at a time, mixing with a wooden spoon. The dough should not be
dry, but it should not be sticky. Too much flour will make a dry, crumbly
cake. Add the almonds and raisins. Turn the dough onto a floured board and
knead for about 5 minutes, until dough comes away from your hand. Butter
a very large bowl and put dough in bowl. Cover and let rise until doubled
in bulk. Punch down and let rise a second time until almost doubled.
Preheat oven to 350 degrees. Butter the pans generously. (You can
sprinkle pans with a tablespoon of sugar if you wish.) Divide the dough
into 3 portions. Arrange evenly on the pans and cover loosely. Let rise
to top of pans. Bake cakes in oven for 30 to 45 minutes, until golden
brown. There should be a hollow sound when you tap the top with your
knuckles. Cool for 5 minutes in the pans, then turn out onto racks to
cool.

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