* In large bowl of electric mixer, combine 1 1/2 cups of the flour, sugar, undissolved yeast and salt; stir to mix

* In a saucepan, heat milk, butter and water until very warm (120° to 130°) Butter does not need to melt. Gradually add milk mixture to flour mixture. Beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally.

* Add egg yolks and 1/2 cup flour. Beat 2 minutes on high speed, scraping bowl occasionally. With a spoon, stir in remaining 1 cup flour.

* Cover bowl; let batter rise in warm, draft-free place about 1 hour, or until doubled in size. (If using rapid-rising yeast, cover batter; let rest 10 minutes. Proceed with recipe.)

* Stir batter down. Mix in raisins. Turn into greased 3-quart Turk's Head, Kugelhopf or tube pan. Cover; let rise in warm, draft-free place about 1 hour, or until doubled in size.

* Bake in a preheated 350° oven 35 to 40 minutes, or until done.

* While babka is baking, prepare lemon glaze. Combine sugar, water and lemon juice in a saucepan; mix well. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes, or until mixture is syrupy.

* When babka is done, remove from pan and place on wire rack. Brush lemon glaze on warm cake. Let cool.