Hungarian Apple Cake

Heat the 3/4 cup milk to scalding. Remove from heat and add 1/2 cup butter and 1 1/2 tablespoons sugar, stirring well until the butter and sugar are dissolved. Let the mixture cool.

In a small bowl, combine the 1 package yeast, 1/4 cup warm water, and the remaining 1 1/2 tablespoons sugar. Stir to dissolve the yeast.

In a large bowl, combine 2 cups of the flour, the cooled milk mixture, yeast mixture, egg yolks, and salt. Beat well until smooth. Gradually add the remaining 1 cup of flour and work until the dough comes away from the sides of the bowl. The dough should be very soft and sticky. Cover and let it rise until double in bulk.

Make the topping: Sift together 1 cup sugar, 2 tablespoons flour, and 1 1/2 tablespoons cinnamon in a small bowl. Set aside.

When the dough is ready, generously grease three 9-inch cake pans with butter (do not flour). Divide the dough into three equal portions and place one portion in each pan. Butter your hands and use your fingers to gently push the dough towards the outer edges of each pan. Arrange the thinly sliced apples by pushing them diagonally and overlapping into the dough in a concentric spiral, like tiles on a roof.

Sprinkle each cake evenly with one-third of the prepared topping. Dot each cake evenly with the remaining 1/2 cup of butter.

Let the cakes rise for another 30 minutes. Preheat oven to 350°F (175°C). Bake for 35 to 45 minutes or until the sides and bottom are golden brown and the apple slices are tender. Do not overbake.