Step 1

Proof the yeast with the 1 teaspoon of sugar in the warm water. If yeast does not get "frothy", start with new yeast.

Step 2

Combine the scalded milk with the butter, sugar and salt. Stir. Allow butter to melt and liquid to get lukewarm (about 105F) to melt butter and then let stand till lukewarm.

Step 3

In a large bowl or bowl of stand mixer, beat the whole eggs with the yolks. Make sure milk mixture is around 105F to 110F; cool or warm as needed to achieve this temperature. Stir in yeast mixture. Add half the flour and beat 5 minutes with an electric mixer with the paddle attachment. You can do this by hand using a wooden spoon but it will take longer. Add the rest of the flour to make a very heavy batter which holds together but is too soft to knead. Continue beating well until smooth and elastic. Cover and let rise in a warm spot till double. This rise will take awhile, don't rush it.

Step 4

Meanwhile, soak raisins in rum (or water).

Step 5

Drain the raisins well, reserving the rum. Stir batter, then mix the raisins into the dough.

Step 6

Grease tins and line with parchment paper (grease paper, too) or grease very well and sprinkle with bread crumbs to help prevent sticking. It is easiest to fill cylinder shaped pans by greasing your hands, pinching off pieces of dough, dropping them into the tin, then pressing gently with floured fingers to fill gaps and smooth tops. Press any exposed raisins back into the dough. Brush tops with egg wash. Let rise lightly covered until double in size.

Step 7

Preheat oven to 400F.

Step 8

As soon as the babka is ready to bake, reduce the temperature to 350 F and place the tins in the oven. Bake for 40 to 45 minutes (coffee can sized) or until a instant read thermometer inserted into the center reads 200 F. or just under. Adjust according to pan size; the smaller the tin, the shorter the baking time. Checking by temperature determines exactly when your bread is done.

Step 9

Take them out of the oven and place them on something soft like folded soft towels on their side still in the tin, rotating the pans occasionally. After 15 minutes remove them from the tins. Keep them on their side until they cool; gently rotate them once in a while to prevent deflation and settling.

Step 10

OPTIONAL: To glaze babka - sift 1 - 2 cups powdered sugar into a bowl and stir in some of the reserved rum (or milk) until it reaches a thick pouring consistency. Spread on top of loaves allowing some to trickle down the sides.