1 c. milk
1 tbsp. plus 1 env. dry yeast
1 plus 1/2 c. unsalted butter, softened and divided
1/2 c. sugar
1 tsp. salt
2 eggs plus 1 yolk
3 1/2 to 4 c. bread flour

Warm milk to lukewarm. Dissolve yeast and set aside. Cream together 1/2 cup butter, sugar, and salt in heavy duty mixer. Add eggs and yolk, one at a time, add yeast mixture to butter mixture and stir in. Add flour gradually. Mix to form a smooth dough. This will be sticky.

Roll dough on floured board to 3/4 inch thick rectangle. Spread remaining 1 cup of softened butter on 2/3 dough. Fold over into thirds letter style. Roll slightly so dough is 3/4 inch rectangle. Dough will be sticky. Refrigerate 20 minutes. Repeat the rolling, folding into thirds and chill 2 more times. Poke a hole in the center of dough and push dough into greased 10 inch tube pan. Cover with towel and let rise in warm place until dough reaches top of pan, about 1 1/2 to 2 hours. Bake in preheated oven 350 degrees for 40-45 minutes. Turn out and cool on wire rack. Makes 1 cake.