1 Combine warm milk and 1/2 cup flour. Beat thoroughly and cool. Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine milk mixture and yeast mixture. Mix thoroughly. Cover; let rise in warm place until double€”about 20 minutes.
3 Using electric mixer at medium speed, beat egg yolks and sugar about 5 minutes. Add salt, extracts, and butter. Mix.
4 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Put in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Knead in candied citron, peels, chopped almonds, and raisins for about 10 minutes. Cover with inverted bowl; let rest for 20 minutes.
7 Punch down dough. Grease a 6-cup Bundt pan. Press whole almonds around bottom and side of pan. Dust lightly with bread crumbs.
8 Put dough in prepared pan. Dough should fill about half of the pan. Cover; let rise in warm place until double€”about 45€”60 minutes.
9 Bake in a preheated 350°F oven 1 hour or until done. Cool in pan about 15 minutes; then cool on wire rack.