Heat milk in a saucepan until it bubbles, then remove from heat.

Stir in butter until melted and let cool to lukewarm.

Dissolve yeast in warm water in a small mixing bowl and let stand until creamy, about 10 minutes.

Combine 2 whole eggs with the egg yolk in another small bowl; beat lightly.

In a large mixing bowl, mix together 4 cups flour, white sugar, salt, lemon zest, mace, and nutmeg.

Make a well in the center and pour in the cooled milk, yeast mixture, and beaten eggs.

Beat well until a loose dough forms.

Cover with a damp cloth and let rise in a warm place until doubled, about 3 hours.

Turn the dough out onto a lightly floured surface.

Gently knead the dough and gradually incorporate the remaining flour.

Continue kneading until the dough is smooth and elastic, about 10 minutes.

Divide dough into 3 portions: small, medium, and large.

Cut the largest piece in half and roll into two 30-inch ropes.

Twist the ropes together and place in an 8-inch spiral on a greased cookie sheet.

Cut the medium piece in half and roll into two 20-inch ropes.

Twist these ropes together and place in a ring on top of the first circle.

Roll the smallest piece into a 12-inch rope.

Coil this rope on top of the other dough to form a pyramid shape.

Place the uncovered loaf in an unheated oven to rise until doubled, about 2 hours.

Remove the loaf from oven and preheat oven to 325 degrees F (165 degrees C).

Lightly beat the reserved egg white and brush over the loaf.

Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until lightly browned.

If the bread starts to brown too quickly, cover with aluminum foil and continue baking.

Cool on a wire rack.