3 pkgs. dried yeast
1/4 c. sugar
1/3 c. lukewarm water
6 egg yolks
1 tsp. vanilla extract
1/2 tsp. freshly grated lemon peel
1/2 tsp. salt
1/2 c. sugar
2-3 c. flour
8 tbsp. butter, softened (= 1 stick)
1/3 c. diced candied citron
1/4 c. sultanas (white raisins)
1/4 c. dark raisins
2 tbsp. melted butter

In a very large crock bowl spread the flour in a circle. Make a well in the middle and put in the salt, lemon peel, vanilla, and egg yolks. Begin mixing these ingredients. Add yeast and sugar to lukewarm water. Add a few tablespoons of the yeast mixture to the flour mix. Then incorporate the wet mixture into the dry mixture a little at a time. When the moistening is complete, cut the butter into it. Stir the dough vigorously and beat heartily - until it becomes elastic and doesn't stick to the hands.

(This may also be done with an electric mixer.) Blend in sugar, citron, and raisins. This is a thick dough. Knead the dough a few minutes. Stand in warm place until little air bubbles appear on the surface. This make take approximately 2-3 hours. Mark the top with a crossways incision and sprinkle with sugar.

Bake 32 degrees on the middle shelf of the oven; at least 45 minutes.