- prepare the raisins - start by soaking the raisins in hot water and brandy - soak for at least 1 hour - drain the liquid, pat dry the raisins and apply 1 tbsp of flour to further absorb the moisture
- activate the yeast - in a small bowl, combine warm milk, active dry yeast, and 1- 2 tbsp of sugar. - Stir gently to combine. - Let it sit in a warm place for about 5-10 min - the yeast will become foamy and fragrant.
- prepare the dough - combine together flour, egg yolks, whole egg, granulated sugar, vanilla extract, lemon zest, poppy seeds, sea salt, activated yeast mixture, butter and raisins - knead the dough
- transfer the dough to a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer to speed up the process but it is not required.
- liberally grease the baking pan - transfer the prepared dough into the prepared pan, spreading it out evenly - cover the pan with a towel, place in a warm spot and let it double in size
- preheat oven to 350F - bake the Babka 45 - 50 min until golden brown - you may need to cover the top of the pan with foil to avoid burning the babka
- remove the babka from the oven - let it rest and cool in the form for 10-15 minutes - prepare the lemon glaze - carefully remove the babka from the form and let it cool few minutes
- glaze and enjoy!