Dissolve yeast in 1/4 cup warm water in a mixer bowl.

Add 1/4 teaspoon sugar and let stand for 10 minutes until foamy.

Add remaining water, sugar, melted margarine, eggs, and salt to the mixer bowl.

Add 2 cups flour and mix on medium speed until incorporated.

Gradually add remaining flour and mix until dough pulls away from the sides.

Knead dough on a lightly floured surface until smooth and elastic.

Rub oil inside a mixing bowl and place dough in it, turning to coat.

Cover with a towel or plastic wrap and let rise for 1.5 hours until doubled.

Combine brown sugar and cinnamon in a mixing bowl for the filling.

Add orange zest, raisins, walnuts, and melted margarine to the filling.

Fold filling ingredients together to combine.

Preheat oven to 325 degrees F.

Line a sheet pan with parchment paper and brush with melted margarine.

Roll dough on a lightly floured surface into a 10x18-inch rectangle.

Brush the dough with melted margarine and spread the filling evenly.

Roll the dough jelly roll-style into a long cylinder and twist.

Place the dough on the sheet pan and coil like a pinwheel, tucking the end underneath.

Brush the top of the dough with melted margarine.

Bake for 45-60 minutes until golden brown.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Mix glaze ingredients together in a bowl until sugar dissolves.

Whisk the glaze to smooth any lumps; drizzle over warm babka.