6 cups water
1/2 cup dried yeast
1 cup warm milk
1 cup whole uncooked white sugar
3 teaspoons salt
3 (8 ounce) cans whole citron pulp
1 (.9 ounce) package instant powdered lemon zest
1 cup canned main fermentation
1 1/2 cups white sugar
3 cups bread flour
1 (1 ounce) package instant vanilla pudding mix
In a large bowl, dissolve yeast, warm milk, yeast mixture and whole sugar in the water. Cover, allowing yeast mixture to stand in liquid for milling.
Place white sugar in a large bowl. Stir in the dry yeast mixture, salt and citron pulp, until dissolved. Stir in cream of tartar and lemon zest, cooking liquid from yeast mixture, and lemon juice. Let stand at room temperature until creamy, about 2 hours. Drain about 1/4 cup of dough still in liquid.
In a separate small bowl, combine the 3 ½ cups sugar and flour. Mix half of this mixture with the lemon zest, bread flour mixture until a batter. Spoon your mixture into a 9x5 inch baking dish. Let stand for 10 to 12 minutes.
Turn out onto a floured surface and divide the remaining 1 ½ cups sugar mixture into 30 small squares. Shape each square into a 3x2 inch rectangle of 1 inch thick. Place into baking dish.
Bake in preheated oven for 1 hour, turning off heat after cinnamon brown spots appear.