Mix together egg yolks, egg, sugar, butter, and buttermilk in the bowl of the stand mixer using the whisk attachment. Add half of the flour with the yeast and the salt; mix until combined. Replace the whisk attachment with the dough hook. Add most of the remaining flour (saving about ¾ cup). Knead, using the machine on low speed, for about 5 minutes. The dough should be soft and moist/tacky, but not sticky. Add more flour if necessary, then knead on low for another 5 minutes. Place dough in an oiled bowl (you can reuse your stand mixer bowl), mist the top of the dough with oil, cover with plastic wrap, and let rise until doubled in volume, about 2 ½ to 3 hours.
Mix together the sugar, lemon zest, fresh grated/minced ginger, 2 tablespoons candied ginger, and flour. Set aside.
The next morning, remove the ring from the refrigerator 30 minutes before you plan to bake it. Remove plastic wrap and snip the top with scissors (or slice with a sharp serrated knife) every 2 inches. Place in a cold oven. Place a shallow pan on the rack below it, and fill it ⅔ full with boiling water. Close oven door and let dough rise about 30 minutes, until the ring looks slightly puffy. Remove ring and pan of water from the oven before preheating.
Heat oven to 350F. When oven is hot, bake ring on middle rack until golden brown. This will be anywhere from 20-30 minutes (mine was done at about 22). If you take the bread's temperature, it should be 190F.
Adapted from Alton Brown