Using a countertop mixer fitted with dough hook attachment, add all of the dough ingredients. Mix on low speed for 2-3 minutes, or until dough comes together. Increase speed to medium and continue mixing for 4-5 more minutes.

Turn dough out onto a floured work surface. Shape dough into a large square. Transfer dough to a baking sheet and cover with plastic wrap.

Let dough stand at room temperature for 1 hour.

Transfer dough into refrigerator for 1 more hour. (Note: Dough can rest in refrigerator overnight at this stage.)

Transfer dough to a floured work surface and roll into a 10”x20” rectangle.

Spray a tube pan with nonstick baking spray; set pan aside.

Using an offset spatula, spread room temperature butter evenly on top of dough.

Using a small bowl, combine cinnamon, raisins, sugar and walnuts. Sprinkle mixture evenly on top of butter. Press mixture into dough lightly with your hands.

Starting with a long side, roll dough into a log and pinch seam to seal.

Starting 2” from one side, cut the rest of the dough lengthwise. Carefully rotate the cut sides up and then twist the two pieces together, keeping the cut sides up as you twist. (Note: You might lose some of the fillings at this stage. Just sprinkle them back on top once the dough is in the pan.)

Transfer dough into prepared tube pan. Wrap the two ends of the log together to create a circle and pinch seam to seal.

Cover pan lightly with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. (Tip: I let my dough rise in the oven with just the oven light – not the actual oven – turned on.)

Once dough has risen, preheat oven to 375°F (remove dough from oven first if you let it rise there!).

Brush top of babka with lightly beaten egg.

Bake for 30-35 minutes, or until top of babka is golden brown.

While babka is baking, place sugar and water in a small saucepan; bring to a boil over high heat.

Reduce heat to low and simmer for 2-3 minutes.

Remove from heat and let syrup cool.

Once babka has baked, remove from oven and transfer to a cooling rack. Brush top and sides generously with syrup while babka is still hot. Let babka cool.

Using a small bowl, whisk together powdered sugar and milk. Drizzle babka with glaze before serving.