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3 pkgs (1/4 oz) active dry yeast
3/4 cup warm water
1 tb plus 1 cup sugar
about 7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
6 eggs
2 egg yolks
1 1/2 ts salt
2 egg whites

1/4 cup sugar
1/2 cup all-purpose flour
1 ts ground cinnamon
1/4 cup unsalted butter or margarine, chilled

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 Tbs 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 until 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. Divide 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
insert in center comes out clean. Cool 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 about 1
1/4 cup icing.


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