1/4 c. melted butter
4 tbsp. sugar
1/2 c. flour
1 tbsp. sugar
1/4 lb. butter
2 cakes of yeast
1/4 c. raisins (white)
6 c. flour
1 c. milk
9 egg yolks
1/2 lb. sugar
1/4 tsp. salt

Topping: Melt 1/4 cup butter in a pan. Remove from heat and add 4 tablespoons sugar and 1/2 cup flour. Work mixture until you achieve a crumb topping. Set aside.

Break up the yeast in a bowl and mix in 1 tablespoon sugar. Combine well and let it set 15 minutes (mixture will grow). Combine butter with milk and then heat to scald. Use a large bowl to beat the egg yolks with the sugar and add the milk mixture.

Add salt, flour, raisins and yeast. Beat with wooden spoon. Knead about 10 minutes. Cover and let rise in a warm area approximately 2 1/2 hours (bulk will double). Punch down and let dough rise for 1 1/2 hours.

With melted butter grease two warm 10 inch tube pans. Place equal amount of dough in each pan. Cover and place in a warm area to rise for 3/4 of an hour more. Distribute crumb topping lightly and bake at 300 degrees for 1 1/2 hours.