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1
Stir the yeast and one-half teaspoon of the sugar into the lukewarm water.
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2
Let the mixture stand until it foams about four to six minutes.
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3
In a large bowl, combine the remaining sugar, four cups of the flour, salt, nutmeg, lemon peel, milk, egg yolks, butter and the yeast mixture.
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4
Stir all the ingredients together until the liquid is absorbed by the flour.
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5
Remove the dough from the bowl and place it on a lightly floured work surface.
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6
Knead the dough by pushing it forward and folding it back in half on top of itself.
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7
Continue to knead the dough for 15 to 20 minutes, or until it is smooth and elastic.
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8
Where necessary, sprinkle the dough with enough flour to keep it from sticking to your hands or the work surface.
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9
Place the dough in a large buttered bowl and turn it to coat it with the butter.
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10
Cover the bowl with plastic wrap or a towel and let the dough rise for about one hour or until it doubles in size.
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11
Transfer the dough from the bowl to the work surface and very gently knead the citron into it, just until the citron is well incorporated.
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12
Return the dough to a clean, well-buttered bowl and coat it with butter as before.
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13
Cover the bowl and let the dough rise for 45 minutes to one hour, or until it doubles in size.
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14
Punch the dough down in the bowl, then transfer it to the work surface, and shape it into a 14- to 16-inch-long cylinder.
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15
Press the pecan half into the dough so that it is completely encased.
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16
Place the cylinder on a buttered and floured cookie sheet and shape it into a ring by twisting and then overlapping the end securely.
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17
Brush the entire surface of the cake with beaten egg yolk and let it rise again for about one hour, or until it doubles in size.
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18
Preheat the oven to 375 degrees.
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19
Bake the cake on a rack in the middle of the oven for 35 to 45 minutes, or until it is golden brown.
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20
Transfer the cake to a wire rack to cool.
