Babka

Cinnamon Raisin Babka (adapted from Smitten Kitchen's Chocolate Babka)
1 1/2 c warm milk
2 (1/4 ounce each) packages active dry yeast
1+3/4 c sugar
3 whole eggs
2 egg yolks
6 c AP flour, plus more for dusting
1 tsp salt
1+3/4 c (3+1/2 sticks) unsalted butter at room temp
2+1/2 T ground cinnamon
1 T heavy cream
1+1/2 c brandied raisins (recipe follows)

1. In a small bowl, combine the warm milk and yeast. Add a pinch of sugar to feed the yeast. Let stand until foamy, about 5 minutes.
2. In another small bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks.
3. Add egg mixture to yeast mixture, and whisk to combine.
4. In the bowl of an electric mixer, combine flour and salt using the paddle attachment.
5. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.
6. Change to the dough hook and add 2 sticks butter. Knead until flour mixture and butter are completely incorporated. After about 10 minutes, you should have a smooth and soft dough.
7. Butter a separate large bowl.
8. Gather the dough into a ball and place it in the buttered bowl (turning it to butter the entire ball).
9. Cover tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, about 1 hour.
10. Place remaining cup sugar and cinnamon in a large bowl, and stir to combine.
11. Using an electric mixer (paddle attachment) or using your hands, cut in remaining 1 1/2 sticks butter into the cinnamon sugar mixture until well combined. Set filling aside.
12. Line three 9-by-5-by-2 3/4-inch loaf pans with aluminum foil or butter generously.
13. Beat remaining egg with 1 tablespoon cream. Set egg wash aside.
14. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes.
15. Cut into 6 equal pieces and roll pieces out into squares. They should be about 1/8" thick.
16. Spread the cinnamon butter over the square, leaving a 1/4" edge. Spread 1/6 of the raisins randomly over the cinnamon butter.
17. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Repeat this for a second roll, and then twist the two rolls together.
18. Fit into prepared pan. Repeat with the remaining 4 pieces of dough and remaining filling.
19. Heat oven to 350F. Brush the top of each loaf with egg wash. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
20. Bake loaves, rotating halfway through, until golden, about 55 minutes. Then lower oven temperature to 325F and bake until babkas are deep golden, 15 to 20 minutes more.
21. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve.
    Note: Babkas freeze well for up to 1 month.

Brandied Raisins
1 - 2 c brandy
1+1/2 c raisins

1. In a small saucepan, gently heat the brandy until warm to the touch.
2. Add raisins to the brandy, cover and allow to steep for at least 45 minutes.
3. Drain the raisins briefly before use, but don't squeeze them dry.

Note: The pictures in the slideshow below show a crumbly topping on this babka, but I haven't included the recipe for it. I used the one from the Smitten Kitchen recipe, but it made about 10x the amount of streusel topping I thought was needed, and I don't think it added much to the finished babkas. Next time, I'd choose to skip this addition, and that's why I didn't include it.