Three Kings Cake- Rosca de Reyes

Instructions

1. Pour lukewarm water into small, shallow bowl and sprinkle yeast and 2 teaspoons of the granulated sugar over it. Let yeast and sugar rest 2 to 3 minutes, then stir to mix ingredients well. Set in warm, draft-free place (such as an unlit oven) about 10 minutes, until yeast bubbles up and mixture
   almost doubles in volume.Combine 3 1/2 cups of the flour, the
   remaining 1/2 cup of granulated
   sugar, nutmeg, and salt and sift
   into deep mixing bowl.
   Stir in lemon peel, then make well in
   center and pour yeast mixture
   and milk into it. Add egg yolks and, with large wooden spoon, gradually incorporate dry ingredients into liquid ones. When
   mixture is smooth, beat in the
   8 tablespoons of butter bits,
   1 tablespoon at a time. Continue
   to beat about 2 minutes longer,
   until dough can be gathered into
   medium-soft ball.
   Place ball on lightly floured surface and knead, pushing dough down with heels of your hands, pressing it forward
   and folding it back on itself. As you
   knead, incorporate up to 1 cup more
   flour, sprinkling over ball by the tablespoonful.
   When dough is no longer sticky, knead about 10 minutes longer,until smooth, shiny, and elastic.With pastry brush, over inside of large
   bowl evenly spread 1 tablespoon of softened
   butter. Set dough in bowl, and roll
   about to butter entire surface. Drape bowl
   with kitchen towel and put in draft-free
   place 11/2 hours or until dough doubles in
   volume. Brush large baking sheet with
   remaining tablespoon of softened butter.Punch dough down with your fist and place
   on lightly floured surface. Scatter citron
   over top, knead dough until citron is well
   distributed, then pat and shape into cylinder
   about 14 inches long. Loop cylinder
   onto buttered baking sheet and pinch ends
   together to form ring.
   Press pecan half or dried bean gently
   into ring so that it is completely hidden
   by dough. Redrape dough with towel and
   set in draft-free place to rise about 45
   minutes, until ring doubles in volume.
   Preheat oven to 375°F. Top ring with candied
   fruit or sprinkle with sugar, then
   bake 20 to 25 minutes.