This recipe works best in a bread machine, as making it by hand is much more work. Use the dough program, which takes about 15 minutes. (If you don't have a bread machine, use a stand mixer with a dough hook for about 10 minutes.)

First, add the eggs, butter at room temperature, milk, orange blossom water, grated lemon and orange zest, crumbled yeast, and finally the flour and pinch of salt.

Once everything is well mixed, remove the dough and knead it a bit by hand. You may need to add a little more flour; the dough should be soft but not sticky.

After kneading, place the dough in a large bowl, cover it with kitchen towels, and let it rest for about 2 hours, until it doubles in size.

When the dough has doubled, turn it onto itself and, using a floured finger, make a hole in the center. Gradually widen the hole until you can fit your whole hand through, rotating the dough to form a ring. Place it on a baking sheet and put it in the oven (turned off) to rest until it doubles in size again.

Keep in mind that as the dough rises, the hole may close up. To prevent this, you can place a small, greased round mold in the center. Meanwhile, start slicing the candied fruit.

Once the dough has doubled again, brush it with the beaten egg, decorate with candied fruit, sliced almonds, and moistened sugar, and bake at 350°F (180°C) for about 20 minutes. This recipe makes a very large Roscón, but you can make two medium ones if you prefer. Enjoy!

You can also fill it with whipped cream, chocolate truffle, or other fillings if you like.