Dissolve yeast in warm water (110 degrees) in large bowl.
Stir in milk, lemon rind and 1 1/2 cup flour. Beat until smooth.
Cover with clean towel and let rise in warm place 45 minutes.
Cream sugar, butter and salt. Add yeast mixture, eggs and remaining 3 cups flour. Beat until smooth.
Turn out dough on lightly floured board. Press into ball. Knead until dough is smooth and elastic adding only enough flour to keep from sticking.
Sprinkle candied citron on dough; knead in. Continue to add and knead in candied orange peel, raisins and almonds.
Let rise for 2 hours or until doubled in size.
Roll half the dough into oblong, 3/4-inch thick. Brush with melted butter and fold over in pocket book shape and press together. Repeat with other half of dough.
Cover with clean towel and let rise 45 minutes.
Bake at 350 degrees for 35 to 40 minutes.
Remove from oven and brush with remaining melted butter.
Cool and coat with powdered sugar