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1
Make the dough In a medium bowl, whisk the flour with the sugar and salt.
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2
In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes.
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3
Add the egg and egg yolk and sprinkle the dry ingredients on top.
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4
Mix at low speed for 2 minutes.
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5
Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes.
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6
Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing.
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7
Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
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8
Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray.
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9
Scrape the dough out onto the parchment paper and cut the dough in half.
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10
Pat each piece into a neat square.
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11
Cover with plastic wrap and refrigerate overnight.
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12
Make the filling Combine all of the ingredients except the dark raisins and walnuts in a food processor and puree until smooth.
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13
Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides.
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14
Roll out each square of dough to a 16-inch square.
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15
Using an offset spatula, spread all but 1/2 cup of the raisin puree in an even layer over the dough squares to within 1/2 inch of the edges.
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16
Sprinkle the dough evenly with the dark raisins and toasted walnuts.
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17
Starting at the long edge nearest you, tightly roll up each dough square jelly rollstyle into a tight log.
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18
Using a sharp knife, cut the logs in half crosswise.
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19
Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves.
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20
Set the other halves on top in the opposite direction to form a cross.
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21
Twist to form spirals and transfer to the prepared pans.
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22
Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours.
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23
Preheat the oven to 375.
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24
Bake the babka in the center of the oven for about 45 minutes, until puffed and well browned.
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25
Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a large rimmed baking sheet.
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26
Discard the paper.
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27
Make the glaze In a small saucepan, melt the butter in the milk.
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28
Whisk in the remaining ingredients.
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29
Spread the glaze on the warm babkas and let stand until set, about 30 minutes.
