Cinnamon Bun Babka

Ingredients

• 1 package active yeast dry
• 2 cups confectioners' sugar sifted
• 0.5 cup brown sugar dark
• 1 large egg white 
• 2 large eggs 
• 4 cups flour for dusting all-purpose plus more
• 0.5 cup golden raisins 
• 2 tablespoons ground cinnamon 
• 0.3 cup butter cooled melted
• 0.8 cup butter cooled melted plus more for brushing
• 1  orange zest finely grated
• 1 tablespoon orange zest grated
• 1 teaspoon salt 
• 0.5 cup sugar 
• 1 tablespoon vegetable oil 
• 0.5 cup walnuts chopped
• 0.3 cup water 
• 1 cup warm water 

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• mixing bowl
• wire rack
• blender
• plastic wrap
• hand mixer

Directions

1. To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water.
2. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes.
3. Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt.
4. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
5. Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size.
6. Combine the brown sugar and cinnamon in a mixing bowl.
7. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine.
8. Preheat the oven to 325 degrees F.
9. Line a sheet pan with parchment paper and brush with melted margarine.
10. Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches.
11. Brush the surface of the dough with melted margarine and spread the filling evenly across.
12. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel.
13. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel.
14. Brush the top of the dough with more melted margarine.
15. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
16. Mix the all the ingredients together in a bowl, until the sugar dissolves.
17. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm.