Polish Coffee Cake

Ingredients

• 0.5 ounce active yeast dry
• 0.5 cup butter cubed
• 10  eggs beaten
• 10 cups flour all-purpose
• 0.3 teaspoon ground nutmeg 
• 3 cups milk 
• 0.3 teaspoon orange extract 
• 1 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 0.3 cup warm water (110 degrees F/45 degrees C)
• 0.7 cup sugar white

Equipment

• bowl
• sauce pan
• oven
• toothpicks

Directions

1. In a small bowl, dissolve yeast in warm water.
2. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat.
3. Mix in 1 cup butter until melted.
4. Let cool until lukewarm.
5. In a large bowl, beat together the eggs and 1 1/2 cups sugar.
6. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture.
7. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
8. In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
9. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
10. Divide dough into the prepared pans, and sprinkle with the topping mixture.
11. Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.