Categories: Cakes 
      Yield: 10 servings 
  
      3 pk (1/4 oz) active dry yeast (3 
           -Tbsp) 
    3/4 c  Warm water (110F) 
      1 tb Plus 1 cup sugar 
           About 7 3/4 cups all-purpose 
           -flour 
  1 1/2 c  Milk 
  1 1/4 c  Unsalted butter or margarine 
      6    Eggs 
      2    Egg yolks 
  1 1/2 ts Salt 
      2    Egg whites 
           Topping: 
    1/4 c  Sugar 
    1/2 c  All-purpose flour 
      1 ts Ground cinnamon 
    1/4 c  Unsalted butter or 
           -margarine, chilled 
  
  This desert, a cross between cake and sweet bread, is often baked for 
  Easter. 
  Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. 
  In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar 
  and 1/2 cup flour; stir to combine.  Cover; let stand in a warm place 5 to 
  10 minutes until foamy.  Heat milk and butter or margarine in a small 
  saucepan until melted. Let stand until mixture cools to warm. In a large 
  bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. 
  Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. 
  Gradually beat in 4 1/2 cups flour.  Stir in enough remaining flour to make 
  a soft dough.  Turn out dough on a lightly floured surface. Knead dough 
  into a soft, smooth dough.  Divied dough in 1/2.  Arrange 1 part dough in 
  each greased pan.  Cover with a damp cloth; let rise in a warm place, free 
  from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. 
  Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg 
  whites on top of dough.  Evenly sprinkle Topping over dough. Bake 50 to 55 
  minutes or until a wooden pick inserte in centre comes out clean. Cool 
  cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on 
  racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch) 
  cakes. 
  Topping: In a small bowl, combine sugar, flour, and cinnamon.  Using a 
  pastry blender or 2 knives, cut in butter or margarine until mixture 
  resembles coarse crumbs. 
  Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp 
  lemon juice 
  In a medium bowl, beat egg whites until frothy. Gradually add powdered 
  sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon 
  juice; beat 2 minutes or until icing stands up in soft peaks. Makes abou 1 
  1/4 cup icing.