Hope this is the one:

Recipes taken from POLISH COOKING, Marianna Olszewska Heberle
Grandmother's Sweet Bread
(Babka)
This dessert, a cross between cake and sweet bread, is often baked for Easter.
3 (1/4-oz) pkgs. active dry yeast 1-1/4 cups unsalted butter or margarine
(3 tablespoons) 6 eggs
3/4 cup warm water (110F, 45C) 2 egg yolks
1 tablespoon plus 1 cup sugar 1-1/2 tsp. salt
About 7-3/4 cups all-purpose flour 2 egg whites
1-1/2 cups milk
Topping:
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine chilled
Grease side and bottom of 2 (10-inch) tube pans. Prepare Topping; set
aside. In a shallow, medi m bowl, dissolve yeast in warm water. Add 1
tablespoon sugar and 1/2 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 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 into a soft, smooth dough.
Divide dough in 1/2. 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 350F (175C). 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 center 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 2 (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 crumbs.
Powdered-Sugar Icing
Lukier
The thin, satin-smooth crust of this icing is a nice complement to
cookies, mazurkas and cakes.
2 egg whites
1-1/2 cups sifted powdered sugar
1/2 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 1-1/4 cups icing.
Variation: Add food coloring or flavorings, such as 1 teaspoon sifted
unsweetened cocoa powder or vanilla extract. Use a little more sugar if
liquids are added.