For the starter dough, mix the warm milk with the yeast and sugar, stir well, add the flour a little at a time, and form a ball. Place the ball in a bowl of warm water and let it sit until it floats, about 15 minutes.

For the main dough, mix the warm milk with the yeast and sugar, stirring well until the yeast dissolves. Add the rum, orange blossom water, orange zest, and lemon zest. Add the flour and salt, sifting in the flour gradually while mixing well. Add the starter dough ball, squeezing out excess water. Once everything is well combined, transfer to the bread machine and select the dough program (about 1 hour and 50 minutes).

After 5 minutes, add the butter, cut into pieces and at room temperature.

When the program finishes, remove the dough, sprinkle a little flour on the work surface, punch down the dough, and shape it into a ball. Let it rest for about 15 minutes, covered, inside the turned-off oven.

You can make one large ring or two smaller ones. Brush with beaten egg and decorate as desired. Bake in a preheated oven at 350°F (180°C), top and bottom heat, for 20 to 25 minutes. If it browns too quickly, cover with aluminum foil.

Decorate with candied fruit and sliced almonds.

Mix a little water and sugar in a bowl, stir well, and spoon small amounts over the top.