Start by preparing the dough the night before.

In a large bowl, mix the flour, sugar, and salt.

Make a well in the center. Mix the warmed milk with the rum and dissolve the yeast in this mixture.

Pour the lightly beaten eggs, honey, orange and lemon zest, orange blossom water, and yeast mixture into the well.

Use a wooden spoon to mix until the ingredients come together. After kneading a bit, add the butter in three parts, kneading each time. It takes some patience for the butter to fully incorporate, but keep going.

It's important to divide the butter into three equal parts and add them one at a time, kneading well after each addition. If it's hard to do with a spoon, use your hand. Knead for 8-10 minutes until the dough is smooth and well combined.

The dough will be quite sticky. If it's too sticky, add a little more flour, but not too much or the bread will be tough. Don't worry if it's sticky; once chilled, the dough will be easier to handle.

Place the dough on a plate, wrap it in plastic wrap, and refrigerate overnight.

The next morning, generously flour your work surface and place the dough on it. With floured hands, shape the dough into a long rope and join the ends to form a ring.

Let the dough rise, covered, in a warm, draft-free place until it looks puffy. You can also let it rise in the oven at 77°F (25°C) for 3 to 4 hours.

Preheat the oven to 400°F (200°C). Brush the surface with beaten egg, decorate with sliced candied fruits, and sprinkle mounds of sugar mixed with kirsch and chopped almonds on top.

Bake in the preheated oven for 25 minutes. Halfway through baking, cover the top with aluminum foil to prevent burning. If it browns too quickly, lower the oven temperature to 375°F (190°C) for the second half.

After baking, you can brush the top with a glaze made from equal parts sugar, water, and peach jam to give it a shiny finish.

You can leave it plain or fill it with chocolate truffle, whipped cream, candied pumpkin, or pastry cream.

When slicing to add the filling, hide the surprises inside—figurines, the traditional fava bean, or coins.

It's delicious fresh, but even better the next day.