1 1/4 cups milk, scalded and cooled to lukewarm
2 packages active dry yeast
1/2 cup sugar
6 to 6 1/2 cups all-purpose flour
1/2 teaspoon salt
10 egg yolks
3 sticks plus 2 tablespoons unsalted butter, softened
1 cup golden raisins
2 tablespoons finely grated orange peel
1 tablespoon finely grated lemon peel

Scald the milk, heating until tiny bubbles form around edges of pan. Remove from heat and cool to lukewarm (105-115°F). Sprinkle the yeast in, stirring until dissolved. Let the mixture stand for 5 minutes.

Add 2 cups flour, 6 tbsp. sugar and beat well for 3 minutes.

Cover the bowl; set in a warm draft free place for about 10-15 minutes, or until the mixture doubles in size.

In a large mixing bowl, put 4 cups flour and salt. Make a well in the center. Pour in the yeast mixture, slightly beaten egg yolks and softened butter. Mix, then knead,sing dough hook until the dough is smooth and elastic, adding the extra 1/2 cup of flour only if needed. Try not to add too much flour or the bread will be heavy.

Knead for about 10 minutes, or until the dough is very smooth.

Shape the dough into a ball, place it in a lightly buttered bowl and dust the top with flour. Cover with a lint-free kitchen towel and set it aside in a draft free place for about 1 hour, or until the dough doubles in size.

To prepare the pan:

Using a pastry brush, spread 2 tablespoons of softened butter over the bottom and the sides of a 12 inch tube pan. Sprinkle the butter with a dusting of flour and tip the pan from side to side to distribute evenly. Tap out excess flour from the pan.

After the dough has risen:

Punch the dough down and then knead in the raisins, orange peel and lemon peel. Pat the dough evenly over the bottom of the buttered and floured pan, cover again with a towel, and let rise again until the dough has doubled in size (an hour or more).

To bake:

Preheat the oven to 375°F and bake the Babka in the middle of the oven for about 40 minutes, or until it is golden brown and sounds hollow when tapped on bottom.

Turn the Babka out onto a wire rack to cool.

White Icing:

2 cups powdered sugar
1/4 cup cold water
2 teaspoons fresh lemon juice

To make the icing, combine the powdered sugar, water and lemon juice in a small saucepan, and beat with a spoon until it is smooth. Pour the icing slowly over the top of the warm cake. Allow it to run down the sides. If you need to adjust the icing consistency, add a small amount of extra powdered sugar at a time to thicken, or a few drops of water to thin out to a drizzling consistency. Drizzle the icing over the top of he Babka.

Let cool at room temperature before serving.