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













Trans-fat Free, Good source of fiber


¼ ounce yeast, active dry
active dry yeast, (3 Tbsp or 3 packages)
¾ cups water
warm (110 degress F)
1 tablespoon sugar
1 cup sugar
7 ¾ cup all-purpose flour
1 ½ cup milk
1 ¼ cup butter, unsalted
unsalted butter, or margarine
6 large eggs
2 each egg yolks
1 ½ teaspoon salt
2 each egg whites
¼ cup sugar
½ cup all-purpose flour
1 teaspoon cinnamon
¼ cup butter
unsalted 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 tablespoon sugar and ½ 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 4½ 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 ½. 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℉ (180℃).

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 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 4½ cups sifted powdered sugar ½ teaspoon 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 1¼ cup icing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 78437% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 450mg 19%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 12%
Sugars g
Protein 32g
Vitamin A 21% Vitamin C 0%
Calcium 9% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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