Instructions

1. Heat 1 cup of milk in a saucepan on the stove or in a bowl in the microwave until it is scalded. Pour the milk in a large bowl. Slowly add ¾ cup of the flour and whisk the mixture thoroughly. Allow to cool.

2. Add two packages of yeast to a small bowl of lukewarm water and allow it to dissolve for five minutes. Add 1 tbsp. of the sugar to the yeast and let sit for five minutes. Pour the yeast into the cooled milk and beat well. Cover the bowl with a cloth and let rise until the mixture is doubled.

3. Add 15 large egg yolks and 2 tsp. salt to another large bowl. Whisk until thick and a rich yellow color, for about five minutes. Add the rest of the sugar, 1 tsp. vanilla and 1/4 tsp. almond extract and combine. Add the eggs to the milk mixture and beat thoroughly.

4. Mix in the rest of the flour. Knead the dough for 10 minutes. Add 1/2 cup melted butter and knead an additional 10 minutes or until the dough no longer sticks to your fingers. Add 2 tbsp. finely grated orange peel, 1 tbsp. finely grated lemon peel, 1/2 cup chopped almonds and 1/3 cup light or dark raisins, kneading them into the dough.

5. Cover the bowl with a cloth and allow the dough to rise until it is doubled. Punch it down and let it rise until doubled again.

6. Preheat the oven to 350 degrees. Add butter or cooking spray to a 12-inch bundt or other fluted tube pan. Press almond halves around the sides and bottom of the pan and sprinkle them with bread crumbs.

7. Punch the dough down and place it in the pan; it should fill about 1/3 of the container. Cover it with a cloth and allow it to rise for one hour or until it fills the pan.

8. Place the pan in the oven and bake for about 50 minutes or until it sounds hollow when tapped on the top.

9. Let the babka cool in the pan for about 10 minutes. Invert it onto a rack to cool thoroughly.