Babka traditional Easter Bread from Poland, Russia

Family Recipe / how to bake video of traditional rich coffee cake. Babka is baked at Easter time and often topped with the molded sweet cheese dessert Paska. Rich Coffee Cake (Babka) 1 Pkg. Fast acting dry yeast 2-1/2 cups sifted flour 1 oz warm water 1/4 LB softened butter 1 cup scalded milk (cooled) 1/2 cup plus 1 TB sugar 1 TB sugar 1/2 tsp. salt 1 whole egg 1 tsp. vanilla 2 egg yolks 1 cup fruit: dark & light raisins (1/2 cup) candied pineapple, mixed asst. 1. Sprinkle yeast over warm water in sauce dish. 2. Scald milk in saucepan and cool (discard “skin”) 3. Combine in large beater bowl; milk, yeast, 1TB sugar, eggs vanilla Beat on Low until smooth. 4. Add 1/2 the flour and beat in remainder of flour. Beat on Medium till smooth. 5. Gradually add and beat in remainder of flour. Beat till well blended. 6. Place dough in large oiled bowl, oil top of dough as well. 7. Place in room temperature (or slightly warm) oven with pan of boiling hot water. 8. Let rise (about 1/2 to 1 hr.) till dough doubles. 9. Meanwhile, prepare 1 cup of fruit. Pour boiling water over raisins and pineapple. Drain - clean out any stems. Cut down big chunks. Dry on paper towel. Toss with a bit of flour. 10. Prepare 1 large bundt baking pan. Butter well. Flour well. (Toss out excess flour). Sprinkle sugar on bottom and sides. 11. Transfer dough to mixing bowl and beat on low. (About 3 minutes) 12. Add sugar (1/2 cup plus 1TB), add salt, and butter (cut into 1/4” slices). 13. Beat on Medium until very elastic and dough comes off beater easily. NOTE: Generally the white beater (not dough hook) is best. 14. Sprinkle in the fruit. May need to use dough hook or your hands to incorporate the fruit uniformly. 15. Place dough in the prepared bundt pan and let rise a gain to almost full pan. 16. Bake at 340 degrees until browned and steel pick comes out clean. 17. Place plastic wrap topped with kitchen towel on soft pillow. 18. Gently turn out cake onto this pillow to cool.