Put the flour into a bowl and make a hole in the middle.
Dissolve the yeast in the milk that must be a bit tepid.
Add the sugar to the flour and the milk with the yeast. Stir a bit.
The add, in this order and mixing as you go: the eggs, the orange blossom water and the lemon zest.
Mix until the flour is almost completely integrated.
Add the butter cut into pieces and knead until you get an uniform dough.
Form a ball and let rest, covered, until it doubles its size.
Knead lightly again, form the ring-shaped cake and place it onto a roasting pan.
Paint with beaten egg and let settle until it doubles its size again. It is better in a warm place (the oven at 40º-50ºC)
Preheat the oven to 200ºC
Paint the cake again with beaten egg and decorate with frosted fruits, flaked almonds and sugar.
Bake for 20 minutes at 200ºC