Starter Dough: Mix 1/4 cup of the warm milk with 3 tablespoons of sugar, then add the yeast. Cover the mixture and let it ferment for 15 minutes in a warm place.

Prepare the orange blossom water by boiling a few lemon or orange blossoms in a little water, then let it cool.

Once the starter dough has fermented: In a large bowl, make a well in the 4 cups of flour. Gradually add the sugar, lemon and orange zest, salt, the rest of the milk, eggs, the starter dough, orange blossom water, and finally the melted butter. Mix until you have a smooth dough.

Shape the dough into a ball, then divide it into two equal pieces to make two loaves. Place them on greased and floured baking sheets.

Cover with damp towels and let rise in a warm, draft-free place until doubled in size, about 1 hour.

After rising, flour your fist and make a hole in the center of each loaf to form the traditional ring shape.

Use your hands to shape the dough into an even ring.

When baking, the dough will expand, so place a small oven-safe bowl in the center to help keep the ring shape.

Cover with damp towels and let rise again for about 1 hour, until doubled in size. While waiting, you can prepare the topping.

FOR THE TOPPING: Beat together 2/3 cup sugar and 1 stick butter until creamy. Add the egg, flour, vanilla, and cinnamon, and continue beating until you have a thick paste.

Decorate with strips of fruit paste, making sure to cover well since the bread will expand and the fruit paste will spread apart as it bakes.

Add the topping in spaced sections on top of the ring, leaving some areas uncovered.

Bake at 350°F (180°C) for about 20 minutes, or until the bread is golden and cooked through.