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1
Serve warm.
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2
Heat the milk in a small saucepan until bubbles form around the edge.
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3
Remove from the heat.
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4
Cool until lukewarm.
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5
Put the warm (105 degrees-115 degrees) water in a large bowl.
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6
Sprinkle the yeast over.
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7
Stir until dissolved.
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8
Add the lukewarm milk, sugar, salt, butter, eggs, egg yolk and the first measure of flour.
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9
Use an electric mixer at medium speed to beat until smooth and well blended.
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10
Use a wooden spoon to stir in the second measure of flour.
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11
Beat vigorously until the dough leaves the side of the bowl (about 2 minutes).
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12
Mix in the raisins.
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13
Cover with a towel.
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14
Preheat the oven to 350F (180C).
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15
Let rise in a warm place until doubled in bulk (about 1 hour).
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16
Grease and flour a (9 inch) springform pan.
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17
Turn the dough into the prepared pan.
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18
Cover with a towel.
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19
Let rise in a warm (85 degrees F) place until the dough is about 1/2 inch from the pan (about 1 hour).
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20
Prepare the topping: Beat the egg white with the water.
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21
Brush the mixture over the top of the babka.
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22
Mix the flour, sugar and cinnamon.
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23
Sprinkle on top of the babka.
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24
Bake until a cake tester inserted in the center comes out clean (about 60 minutes).
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25
Cool in the pan on a wire rack for 15 minutes.
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26
Remove the side and bottom of the springform pan.
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27
Cut into wedges.
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28
Serve warm.
