MARTHA STEWART'S MOTHER'S BABKA

2 c. milk
1/2 lb. sweet butter
2 pkg. dry yeast
1/2 c. warm water
4 lg. eggs plus 4 yolks
1 c. sugar
1/2 T. salt
zest of 1 lemon
zest of 1 orange
1 t. vanilla
1 T. rum or brandy
9 c. sifted, unbleached flour
1 c. slivered almonds
1 c. dark raisins
1 c. golden raisins

EGG WASH
1 egg beaten with 1 t. water mixed with some flour

GLAZE
1 1/4 c. powdered sugar
1/4 c. lemon juice
1 t. water

Scald milk with the butter. Proof yeast with a little sugar til foamy. Beat the eggs with the sugar and salt til thick and add the zest, vanilla and liquor. combine milk and yeast adding flour 1 c. at a time. Mix in the raisins and almonds. Knead dough, cover and let rise for 1 hour. Punch down the well risen dough and divide into 3 well greased babka pans. Let rise again til dough doubles (about 30 minutes). Egg wash the dough before putting into a preheated 350° oven for approximately 25-30 minutes or til golden brown. Remove from oven, cool completely and frost with the glaze.

Sept. '98