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1
In a small saucepan, heat milk until just below boiling.
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2
Add butter and stir until melted.
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3
Remove from heat, and let cool until lukewarm.
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4
Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast.
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5
Stir with a spoon to break up the yeast slightly; set aside.
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6
In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment.
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7
Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale.
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8
Stir in vanilla, orange liqueur, zests, and yeast mixture.
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9
Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined.
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10
Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
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11
If the dough is very sticky, add up to 1 cup of flour.
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12
Mix in currants, raisins, golden raisins, and almonds.
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13
Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed.
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14
Shape dough into a ball.
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15
Transfer dough to a large greased bowl, and turn to coat.
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16
Cover with greased plastic wrap.
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17
Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours.
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18
Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
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19
Preheat oven to 350 degrees F (175 degrees C).
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20
Butter 3 tube pans.
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21
In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon.
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22
Cut in 4 tablespoons butter to form crumb topping.
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23
Sprinkle evenly among the 3 pans.
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24
Turn out dough onto a lightly floured surface.
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25
Knead for 1 minute.
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26
Cut dough into thirds.
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27
Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal.
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28
Lay each log seam-side up in the prepared pans, pinching ends together to form rings.
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29
Cover loosely with plastic wrap.
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30
Allow to rise for 30 minutes.
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31
Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
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32
Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes.
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33
Immediately turn out onto a cooling rack so bread does not stick to the pan.
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34
Cool completely before slicing.
