-
1
Make the dough: Coat a large bowl with oil and set aside.
-
2
Combine the milk, yeast, the 1 tablespoon sugar, and 1 cup flour in a small bowl and set aside.
-
3
In the bowl of a standing mixer fitted with a dough hook, combine the remaining 6 cups flour, remaining sugar, salt, lemon zest, and raisins.
-
4
With the mixer on low speed, add vanilla, egg yolks, 2 eggs, and the yeast mixture.
-
5
Mix on low speed until a smooth, elastic dough forms -- about 10 minutes.
-
6
Add the 1/2 cup butter and mix for 5 more minutes.
-
7
Transfer the dough to the prepared bowl, turning to coat all sides with oil.
-
8
Cover the bowl with a clean, damp kitchen towel and set dough aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
-
9
Shape the loaf: Coat two 8-inch round by 4-inch-deep baking dishes with remaining butter and lightly dust with the 2 tablespoons flour, shaking out any excess.
-
10
Set aside.
-
11
Punch down the dough, transfer it to a lightly floured surface, and divide it in half.
-
12
Shape each half into a ball and place them in the prepared dishes.
-
13
Cover with a clean, damp kitchen towel and let rise in a warm place until dough doubles in volume -- about 1 hour.
-
14
Preheat oven to 350F.
-
15
Bake the bread: Beat the remaining egg and lightly brush the top of babkas.
-
16
Bake in the lower third of the oven for 15 minutes.
-
17
Reduce the oven temperature to 300F and continue to bake until the loaves are golden and sound hollow when tapped -- about 40 more minutes.
-
18
Transfer the finished loaves to a wire rack to cool.
