Babka

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1. 1Step 1: Dissolve the yeast in 1/4 cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes.
2. 2Step 2: In a large bowl, combine the yeast mixture, remaining water, remaining sugar, butter, eggs, salt, and enough flour to make a dough that holds together.
3. 3Step 3: Knead until smooth and springy, about 5 minutes.
4. 4Step 4: Place in an oiled bowl and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 2 to 3 hours.
5. 5Step 5: Once the dough has risen, turn it out on a lightly floured surface or in an electric mixer with a dough hook, knead the dough, adding more flour as needed, until smooth and springy, about 5 minutes.
6. 6Step 6: Place back into the oiled bowl (adding more oil if necessary) and turn to coat. Cover loosely with plastic wrap or a kitchen towel and let rise again in a warm, draft-free place until doubled in bulk, 2 to 3 hours. You may also cover it with plastic wrap and refrigerate overnight. If refrigerating, let stand at room temperature for 30 minutes before using.
7. 7Step 7: Punch down the dough and divide in half. Roll each piece into 12-by-8 inch rectangles, about 1/3 inch thick.
8. 8Step 8: Spread each with the same or different fillings, leaving a 1 inch border on all sides. If using, sprinkle with the raisins or chopped walnuts.
9. 9Step 9: Brush the edges with a little egg wash to help seal the babka.
10. 10Step 10: Starting from the narrow end, roll up jelly-roll style and pinch the seams to seal.
11. 11Step 11: Place each babka, seam side down, in a greased 9-by-5 inch loaf pan, 9-inch tube pan or 10-inch round cake pan; each pan should be no more than two-thirds full.
12. 12Step 12: Cover loosely with plastic wrap or a kitchen towel and let rise until nearly doubled in bulk, about 1 hour.
13. 13Step 13: Preheat the oven to 350 degrees (325 degrees if using glass pans).
14. 14Step 14: Brush each babka with the egg wash.
15. 15Step 15: Bake until the babkas are golden brown and hollow sounding when tapped, about 30 to 40 minutes.
16. 16Step 16: Let stand in the pan for 10 minutes, then transfer to a wire rack and let cool.
17. 17Step 17: Wrap and store at room temperature for up to 2 days or in the freezer for up to 2 months.
18. 18Step 18: In a medium bowl, combine the sugar and cinnamon. Stir in the butter and honey to make a smooth paste.
19. 19Step 19: Combine all of the ingredients. If the mixture is too thin, stir in a little more walnuts or bread crumbs. If too thick, stir in a little more water.