1 cup warm water (110 degrees F/45 degrees C)
3/4 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
4 cups yeast
2/3 cup extra warm milk
3 eggs
4 tablespoons cornstarch
1/2 teaspoon salt
1 cup white bread flour
1/4 teaspoon ground cinnamon
In a small saucepan, combine the water, sugar, salt and cornstarch. In a small bowl, dissolve 1 cup of this mixture in 3/4 cup warm water. Let stand for a few minutes, then stir in the yeast mixture. In a small bowl, mix together the flour, cinnamon and remaining 1 cup of sugar. Stir this into that and 1 cup of the cornstarch mixture, attempting to make a smooth paste. While all of this is still hot, place the bread cubes and egg yolks in a lightly oiled glass jar or tube container. Store in an airtight, refrigerated container.
When butter has melted place 2 cups bread cubes in water for 2 to 3 minutes, or until dry. For best to be set, turn bread cubes over first to dry, then 3 more times to dry. Put aside.
In a small bowl, stir together the whipping cream and 1/2 teaspoon of the cinnamon, until well blended. Lightly beat in 1/4 cup of the flour mixture of the original dough, mixing just until dough forms. Add milk and yeast mixture, mixing until blended. Place 2 cups bread cubes, 2 teaspoons of cinnamon evenly in the center of each, and squeeze off excess.
Let dough stand in refrigerator for 4 hours (see Note).
Preheat oven to 375 degrees F (190 degrees C). Spread cream, cinnamon, and 1/2 cup of milk over dough, and sprinkle with remaining 1/4 cup of cinnamon and 1/2 cup of milk. Place three processing starches into a glass baking dish. Fill a medium skillet, 3/4 full, with tomato paste and dip.
Bake in preheated oven for 15 to 15 minutes, until lightly browned.