3 (¼oz.) packages of active dry yeast (3 T. for you regular cooks and bakers)
1¼ butter (unsalted- do not substitute)
¾ c. warm water (110ºF, 45ºC)
2 egg yolks
1 c. plus 1 T. granulated sugar
1½ tsp. salt
Roughly 7¾ c. all-purpose flour
2 egg whites
1½ c. whole milk
¼ c. granulated sugar
½ c. all-purpose flour
1 tsp. cinnamon
¼ c. butter, unsalted-chilled
Grease two 10inch tube pans, or bread pan as alternative.
Make topping and set aside (in warm climates you may want to place in cool space): Combine sugar, flour, and cinnamon then cute in butter to make the mixture crumbly.
In a shallow, medium size mixing bowl dissolve yeast in warm water. Add 1 T of sugar and ½c of flour; stir to combine. Cover; let stand in a warm place for 5-10 minutes until foamy.
Heat milk and butter in small saucepan until melted. Let stand until mixture cools to warm.
In a large mixing bowl, beat eggs, egg yolks and remaining 1 c. of sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth. Gradually beat in 4½ c. flour. Stir in enough remaining flour to make a soft dough. Turn out dough on lightly floured surface. Kneed dough into a soft, smooth dough.
Divide dough in half and distribute to the greased pans, cover with damp cloth. Allow dough to rise in a warm, draft-free space until doubled in bulk (~2 hours).
Preheat oven to 350ºF(175ºC)
Lightly beat 2 egg whites in small bowl until foamy, and brush beaten egg whites on top of dough. Evenly sprinkle topping over dough. Place tubes in center of oven and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from oven, and cool three minutes before removing the cakes from the pans. Allow cakes to cool completely.
Cover with Lukier (icing) and serve.