Dissolve the yeast in the warm water and let it foam for 5 to 10 minutes. Stir in 1/2 cup flour, cover the bowl, and let it rise in a warm place for about 25 minutes, or until doubled.

In a large bowl or stand mixer, combine 3 1/2 cups flour, whole eggs, yolk-milk mixture, sugar, orange extract, orange zest, and salt until crumbly. Add risen starter and softened butter. The dough will feel sticky; add extra flour only if needed.

Knead the dough on a floured surface for 15 to 20 minutes by hand, or about 7 minutes in a stand mixer until smooth and slightly tacky. Place in a bowl greased with lard, cover with greased plastic wrap, and let rise in a warm spot for about 1 1/2 hours, or until doubled.

While the dough rises, make the sweet topping by creaming margarine and confectioners' sugar, then mixing in the flour and egg yolk until smooth. After the dough has risen, knead it briefly, shape it into a ring and move it to a greased baking sheet.

Cover the shaped dough loosely and let it rise for at least 45 minutes. Preheat the oven to 375°F. Brush with egg wash, applying a second coat after it dries. Shape and press topping paste over the ring, then press fruit gently on top and sprinkle with sugar. Bake for 10 minutes at 375°F, then lower to 350°F and bake for an additional 10 minutes, or until golden. Cool completely on a rack, then tuck any figurines under the bread if using.