Scald Milk; cool to lukewarm. Meanwhile, dissolve teaspoon sugar in lukewarm water; sprinkle with yeast. Let stand 10 minutes. Stir well. Combine yeast with milk. Stir in 2-1/2 cups sifted flour; beat until smooth. Cover with damp cloth. Let rise in warm place free from draft until light and bubbly. Beat 3 whole eggs and he yolks until thick and lemon colored. Add to batter with sugar, salt and melted butter. Beat until smooth. Beat in 2-1/2 cups sifted flour. Stir in remaining flour. Turn out on lightly floured board; knead until smooth and elastic. Place in greased bowl Cover; let rise in warm place free from draft until double in bulk. Punch down dough. Divide into 3 parts. Shape 2 portions into round loaves. Place on greased round pans. Shape reserve dough into four 1-inch wide rolls. Place 2 rolls over top of each loa to form cross. Trim ends of rolls. Tuck ends of rolls under loaves.
Shape trimmed dough into swirls and rosettes. Arrange between arms of the cross. Cover loaves. Let rise in warm place until double in bulk. Preheat oven to 400 deg. F. Beat egg with tablespoon water; brush over tops of loaves. Bake 15 minutes. Reduce oven heat to 350 deg. F. Bake 40 to 50 minutes longer. Carefully remove from pan; cool on wire racks.