Babka Wielkanocna - Easter Babka

Soak raisins in rum for at least 1 hour or overnight, drain before using, reserving any excess rum.

Dissolve yeast in warm milk (38°C) with 1 tablespoon sugar, let stand 15 minutes until very foamy and active.

In large mixing bowl, beat egg yolks with remaining sugar for 5-7 minutes until thick, pale, and ribbon-like.

Add softened butter to egg mixture, beat until fully incorporated and creamy.

Add yeast mixture, vanilla sugar, and reserved rum to egg mixture, stir gently to combine.

Gradually add flour in three additions, mixing after each until dough forms and pulls away from bowl sides.

Knead dough vigorously by hand or with dough hook for 12-15 minutes until very smooth, elastic, and glossy.

Gently fold in drained raisins and chopped almonds, distributing evenly throughout dough.

Place dough in greased bowl, cover with clean kitchen towel, let rise in warm draft-free place for 2-3 hours until tripled.

Generously butter tall babka mold or tube pan, dust with breadcrumbs or flour, coating all surfaces.

Punch down risen dough gently, shape into ball, place in prepared mold filling only halfway up.

Cover loosely with towel, let rise 45-60 minutes until dough reaches three-quarters up the mold.

Preheat oven to 175°C (350°F), place baking sheet on lower rack to catch drips.

Brush top of babka with beaten egg yolk mixed with cream for beautiful golden crust.

Bake 55-65 minutes until deep golden brown, cover with foil after 35 minutes if browning too quickly.

Test doneness with wooden skewer inserted into center - should come out clean with no wet batter.

Let cool in mold for 15 minutes, carefully invert onto wire rack, cool completely before slicing.

Dust with powdered sugar or drizzle with sugar glaze if desired for traditional finish.