| 1 | Scald milk in saucepan. |
| 2 | Add shortening, salt, and sugar; stir until shortening is melted and sugar dissolved. |
| 3 | Cool to lukewarm. |
| 4 | Dissolve yeast in warm water; add to lukewarm milk mixture and mix well. |
| 5 | Add eggs and lemon peel to milk mixture. |
| 6 | Add flour; beat until smooth. |
| 7 | Cover and let rise for 6 hours. |
| 8 | Punch down dough. |
| 9 | Add raisins; knead until smooth and elastic. |
| 10 | Generously grease brioche pan; sprinkle bottom with almonds. |
| 11 | Pour dough into pan. |
| 12 | Let rise, uncovered, for 20 minutes. |
| 13 | Preheat oven to 425°F. |
| 14 | Bake babka for 20 minutes. |
| 15 | Remove from pan immediately. |
