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1. Pour the lukewarm milk into a small bowl and sprinkle it with the yeast and ½ teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
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2. Set the bowl aside in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume.
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3. Place 6 cups of the flour, the remaining sugar and the salt in a deep mixing bowl and make a well in the center. Pour in the yeast mixture and the egg yolks and, with a large spoon, gradually stir the flour into the liquid ingredients.
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4. Continue to stir until well mixed, then beat in ¾ pound of butter a few tablespoonfuls at a time. The dough should be firm enough to be gathered into a medium-soft ball. If necessary, stir in up to ½ cup more flour, adding it by the tablespoon.
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5. Transfer the dough to an electric mixer equipped with a kneading hook and knead for about 20 minutes, or until the dough is very smooth, glossy and elastic.
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6. Or knead the dough by hand-pushing it down with the heels of your hands, pressing it forward and folding it back on itselffor about 40 minutes.
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7. Shape the dough into a ball, place it in a lightly buttered bowl and dust the top with flour. Drape a towel over the bowl and set it aside in the draft-free place for about 1 hour, or until the dough doubles in volume.
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8. With a pastry brush, spread the 2 tablespoons of softened butter over the bottom and sides of a Turk head mold or, less traditionally, a 2-quartGugelhapf pan.
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9. Sprinkle the butter with the remaining ¼ cup of flour and tip the pan fromside to side to spread it evenly. Invert the pan and rap it sharply to removethe excess flour.
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10. Punch the dough down with a single blow of your fist and into it knead the raisins, orange peel and lemon peel. Pat the dough evenly over the bottom of the buttered and floured mold, drape with a towel, and set aside in the draft-free place again for 1 hour, or until the dough has doubled in volume and risen almost to the top of the mold.
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11/b>.Preheat the oven to 375°F. Bake the cake in the middle of the oven for about 40 minutes, or until it is golden brown. Turn the cake out onto a cake rack and let it cool briefly at room temperature while you prepare the icing.
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12. In a small bowl, combine the confectioners' sugar, water and lemon juice, and beat vigorously together with a spoon until they are smooth.
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13. Pour the icing slowly over the top of the warm cake, allowing it to run down the sides. Let the babka cool to room temperature before serving.
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