3/4 c  Butter,soft
1/2 c  Sugar
10    Egg yolks
2 pk Active dry yeast
1/4 c  Warm water
1 ts Salt
1 tb Lemon rind
1 c  Milk,room temperature
5 1/2 c  Flour
1 c  Golden raisins
Confectioners sugar

In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,
one at a time, until pale and fluffy. In small bowl, soften yeast in
water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups
of flour until a soft dough forms. Turn out on lightly floured work
surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.
Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in
bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch
fluted pans, let rise until double in bulk(covered) Bake in 350 F oven
25-30 minutes, or until well browned. Invert on rack. Sprinkle with
confectioners sugar. Tastes better eaten within a couple of days. Two
Babkas, 10 servings each.