1 teaspoon salt
14 egg yolks
3 yeast cakes
1 cup lukewarm milk
5 1/2 to 6 cups flour, divided
1/4 cup butter, melted
1 cup granulated sugar
1/4 teaspoon almond extract or rum extract
1 teaspoon vanilla extract
1/2 cups fine bread crumbs
Citron bits

Rum Glaze
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light rum

Put salt into the egg yolks and beat until lemon colored. Add yeast, milk and half the flour. Mix well and let stand until double in bulk. (Stand in warm room, free of drafts.) Let alone to rise.

Knead thoroughly. Then let it rise; punch down and then let rise again.

Butter a 10-inch tube pan; sprinkle with bread crumbs and fill with dough, 1/3 full. Let rise one hour.

Decorate with citron bits, then bake for 40 minutes in a 350 degree F oven.

After removing from oven and while warm, spread with Rum Glaze.

Rum Glaze: Combine sugar with water and rum in a saucepan. Bring to a boil and boil briskly for 1 minute.