Combine yeast with 1 cup of water and add to 1 cup of flour in mixing bowl, mixing thoroughly.
Put the dough on a floured surface and knead for about 10 minutes, make a ball with the dough and put in floured bowl; cover with a cloth or some cling wrap and let it stand in a warm place for an hour.
Put 1 cup of flour in a separate mixing bowl and now add about ½ a cup of lukewarm water as well as the dough ball.
Make a new ball with this mixture, cross with a knife and put the ball in a floured bowl, cover with a cloth or cling wrap and set aside in a warm place for 2 hours.
After this, once again put 1 ½ cups of flour and ½ cup of lukewarm water to another clean bowl with the dough ball, knead mixture on floured surface for 10 minutes and now put in a really big floured bowl, cover with cloth and allow to stand for 2 more hours.
Put the butter and salt in large mixing bowl, add the egg yolks and the ball of dough, and mix with your hands until the dough becomes a smooth again; there is nothing wrong with using a food processor here if you like!
Combine sugar, honey, 3 tablespoons of lukewarm water and add dough mixture, beat with spoon or processor until dough is smooth and glossy.
Mix about ½ of the rest of the flour with the dough, put on floured bread board, knead for 2 – 3 minutes and finally add the rest of the flour & knead for about 20 – 25 minutes, then add raisins, pine nuts and citron peel, knead for about 5 – 10 minutes to incorporate everything well; cut the dough in half, and roll each half into a ball.
Bake in a deep, well greased baking and cover the bottom layer with about 3 layers of wax paper.
Cover with cloth or cling wrap and allow to stand in a warm place for about 6 hours.
Make a cross with a knife on top of the dough, and place in 180 C oven, and bake but put a small cup of water in the oven to help the cake to rise and make the crust glossy.
After the first 10 minutes, enlarge cross marks and drizzle about 2 tablespoons of butter into the cross, bake for 20 to 25 minutes more, then reduce heat to 160 C and bake about 40 minutes longer.
The cake will be ready when a skewer comes out clean – allow the cake to cool on a wire rack.