3 tb Active dry yeast
3/4 c Water, warm (110 F)
1 c Sugar; +1 tb
7 3/4 c 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
Powdered Sugar Icing:
2 egg whites
1 1/2 c Powdered sugar, sifted
1/2 ts Lemon juice
This dessert, 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 tb
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 bowl
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 inserted in center 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:
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 about 1 1/4 cup icing.
