Traditional Easter Polish Raisin Babka

When I was sixteen and learning to drive a car
the driving instructor had me drive to a bakery
where they made this raisin babka all the time.
I really like this bread that's an Easter tradition.

Ingredients:
1 package dry yeast
1/4 cup lukewarm water
1/2 cup (1 stick) soft butter
1/2 cup sugar
1 teaspoon salt
4 egg yolks
grated zest of 1 lemon
1/2 teaspoon cinnamon
5 cups flour
1 cup milk, scalded and cooled to lukewarm
1 cup raisins, softened in warm water
1/3 cup fine bread crumbs
1 egg yolk, beaten
2 tablespoons water
1/4 cup chopped almonds

Directions:
Add yeast to lukewarm water and let stand
until softened or dissolved, about 5 minutes.
Cream butter and sugar in a large mixing bowl.
In a separate bowl, add salt to egg yolks
and beat until thick; then add to sugar and butter mixture.
Add yeast and water, lemon rind, and cinnamon.
Add flour alternately with milk
and beat well to make a smooth batter.
Add raisins and knead by hand until batter leaves the fingers.
Let rise in a warm place until double (about 1-1/4 hours).
Punch down and let rise again until double.
Generously butter a fluted tube pan.
Sprinkle with fine bread crumbs and fill with dough.
Brush with mixture of egg yolk
beaten with 2 tablespoons water.
Sprinkle with almonds and let rise again.
Bake in preheated 350 degrees F. oven for 30 minutes.