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This dessert, a cross between cake and sweet bread, is often baked for Easter.

  • Makes two (10 inch) cakes and about 1¼ cups icing.



  1. Grease side and bottom of 2 (10 inch) tube pans.
  2. In a shallow, medium bowl, dissolve yeast in warm water.
  3. Add 1 tbsp sugar and ½ cup flour; stir to combine.
  4. Cover; let stand in a warm place 5 to 10 minutes until foamy.
  5. Heat milk and butter or margarine in a small saucepan until melted.
  6. Let stand until mixture cools to warm.
  7. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
  8. Add cooled milk mixture, salt and yeast mixture.
  9. Beat until smooth.
  10. Gradually beat in 4½ cups flour.
  11. Stir in enough remaining flour to make a soft dough.
  12. Turn out dough on a lightly floured surface.
  13. Knead dough into a soft, smooth dough.
  14. Divide dough in ½.
  15. Arrange 1 part dough in each greased pan.
  16. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
  17. Preheat oven to 350°F.
  18. Lightly beat 2 egg whites in a small bowl until foamy.
  19. Brush beaten egg whites on top of dough.
  20. Evenly sprinkle topping over dough.
  21. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
  22. Cool cakes in pans 3 to 4 minutes on racks.
  23. Turn out of pans; cool completely on racks.
  24. Frost with powdered sugar icing if desired.


  1. In a small bowl, combine sugar, flour, and cinnamon.
  2. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
  3. powdered sugar icing: 2 egg whites 1½ cups sifted powdered sugar ½ tsp lemon juice.
  4. In a medium bowl, beat egg whites until frothy.
  5. Gradually add powdered sugar, beating constantly.
  6. Beat 10 minutes or until glossy.
  7. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.