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1
Dissolve yeast in milk and add 1 tablespoon sugar.
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2
Stir and set aside until bubbly.
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3
Mix in heavy cream and 1/2 cup sifted flour.
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4
Beat egg yolks until thick, and gradually add 2 cups of sugar, orange zest, and vanilla extract.
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5
In a large bowl combine yeast mixture with egg yolk mixture.
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6
Add 4 1/2 cups sifted flour and raisins.
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7
Knead, alternately adding milk and cooled melted butter until dough is satiny.
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8
It will be loose, as for very rich yeast rolls.
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9
Cover and allow to rise again.
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10
Butter 3 or 4 cans (about 6 inches in diameter) and dust with dry bread crumbs.
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11
Divide dough into parts and form each into a smooth ball a little larger than a third of the volume of a can.
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12
Fill cans without disturbing crumb coating.
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13
Cover with plastic wrap and allow to rise until dough reaches the rim.
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14
Bake in preheated 350F oven 15 to 20 minutes, not allowing cans to touch oven sides or each other, then reduce heat to 325F and bake about 1 hour.
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15
Brush with egg glaze about 10 minutes before babas are done.
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16
Gently remove from cans and cool on their sides on a pillow covered with tea towels, rotating every so often.
