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1
Combine the yeast, white sugar, and water in a large mixing bowl.
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2
While this is proofing, stir 1 stick of the butter and the salt into the warm milk.
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3
(The butter does not need to melt completely.)
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4
Add to the yeast mixture.
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5
Stir in the whole eggs and egg yolks.
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6
Beat with a wooden spoon or with the hands to blend thoroughly.
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7
Add the flour, 1 cup at a time, stirring well after each addition.
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8
(After the first 5 cups it will get harder to incorporate the flour and the dough will be very sticky.)
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9
Turn out on a floured board, and using a bakers scraper or large spatula, scrape under the flour on the board, lift the dough, and fold it over.
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10
Continue this procedure, adding more flour until the dough is no longer sticky and can be kneaded with your hands.
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11
Knead a full 10 minutes, until the dough is elastic and pliable.
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12
Shape into a ball and put in a buttered bowl, turning to coat all over with butter.
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13
Cover with plastic wrap and set in a warm, draft-free place to rise until doubled in bulk.
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14
Punch the dough down and let rest for 5 minutes.
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15
Turn out on a lightly floured board (using about 1 tablespoon flour) and again shape into a ball.
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16
Let rest for another 5 to 10 minutes.
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17
Meanwhile, butter a 10-inch tube pan.
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18
In a saucepan, melt the second stick of sweet butter with the brown sugar and currants.
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19
Pinch off enough dough to make golf ball-sized balls.
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20
Roll the balls in the butter mixture, line the bottom of the tube pan with them, and continue to arrange them in loose layers.
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21
Pour what is left of the butter mixture over the top.
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22
Cover loosely with a foil tent and let the dough rise to the top of the tube pan.
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23
Bake in a preheated 375 oven for about an hour; it may take a minute or two more.
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24
Tap the top: it will sound hollow when the bread is ready.
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25
(If the top browns a little too much, dont worry, because this will be served inverted.)
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26
Unmold and let cool thoroughly before slicing, or serve warm and pull apart.
