3 pkgs. (1/4 oz. each) active dry yeast
3/4 c. warm water
1 c. sugar plus 1 tbsp.
7 3/4 c. all-purpose flour
10 oz. (2 1/2 sticks) unsalted butter
2 egg yolks
1 1/2 tsp. salt
1 1/2 c. milk
6 eggs
2 egg whites

Grease bottom and sides of 2 (10 inch) tube pans. Dissolve yeast in the warm water in a shallow medium size bowl. Add the 1 tablespoon of sugar and 1/2 cup of flour. Stir to combine. Cover and let stand in warm place for 5 to 10 minutes until foamy.

Heat milk and butter in a small saucepan until butter is melted. Let stand until mixture cools a bit.

In a large bowl, beat eggs, egg yolks and 1 cup of sugar until mixture is pale and frothy. add cooled milk-butter 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 until soft and smooth. Divide dough in half. Arrange one part dough in each greased pan. Cover with damp cloth and let rise in a warm draft-free place until doubled in bulk, about 2 hours.

Preheat oven 350 degrees. Lightly beat 2 egg whites until foamy. Brush egg whites on top of dough. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans 3 to 4 minutes. Turn out of pans and cool on racks.