Put the flour in a bowl and make a hole in the center.

Warm the milk and dissolve the yeast in it.

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.

Continue mixing 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 it rest, covered, until it doubles in volume.

Knead lightly again, just to remove the air, 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 moistened sugar.

Bake at 200ºC for 20 minutes.