1 c. milk
1/4 c. warm water (105 to 115 F.)
2 pkgs. active dry yeast
1/2 c. sugar
1 tsp. salt
1/2 c. butter
4 eggs
1 egg yolk
4 1/2 c. unsifted all-purpose flour
1/2 c. seedless raisins

TOPPING:

1 egg white
2 tbsp. flour
2 tbsp. sugar
1/4 tsp. cinnamon
2 tbsp. butter

1. In small saucepan, heat milk until bubbles form around edge. Remove from heat; cool to lukewarm (a drop on wrist will not feel warm). Pour warm water into large bowl, first rinsed in hot water. If possible, check temperature of warm with thermometer.

2. The temperature should be no less than 105F and no more than 115F. Water that is too hot will kill yeast; water that is too cold will slow down yeast action and bread will not be as light. Sprinkle yeast evenly over the surface of warm water, stirring until dissolved.

3. Add lukewarm milk, 1/2 cup sugar, salt, 1/2 cup butter, eggs, egg yolk and 3 cups flour. With mixer at medium speed, beat until smooth and blended. With wooden spoon, stir in 1 1/2 cups flour; beat vigorously 2 minutes, or until dough leaves side of bowl.

4. Mix in raisins. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk-about 1 hour. Grease and flour 9 inch springform pan. Fold 30-inch strip of foil lengthwise around top, extending over rim 2 inches. Turn dough into pan.

5. Cover loosely with towel; let rise in warm place (85F), free from drafts, until dough is 3/4 inch from top of foil-about 1 hour. Meanwhile, preheat oven to 350F. Make topping: Using a fork, beat egg white with 1 tablespoon water,; use to brush top of the babka.

6. Mix flour, sugar, cinnamon and butter; sprinkle on babka. Bake 1 hour, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 15 minutes. To serve: Remove side and bottom of the pan. Cut in wedges. Serve warm. Makes 16 servings.