Pour the 1/2 cup whole milk (about 125 ml), warmed but not hot (like for a baby), into a bowl. Crumble the fresh yeast over the milk. Stir to dissolve the yeast and let it rest for 15 minutes.

Place a sieve over a large bowl and add the flour. Sift the flour, then make a well in the center. Add the sugar, orange zest, and the milk with dissolved yeast into the well.

Mix with the surrounding flour to make a thick paste. Add the egg yolk, salt, and softened butter, then the orange blossom water. Mix everything together until all the flour is incorporated.

Lightly flour your work surface and your hands. Start kneading the dough with folding motions. If the dough sticks too much, gently pull it off the surface.

Knead for a couple of minutes, then let the dough rest for about 10 minutes with the bowl placed over the dough ball.

After resting, knead for a few more minutes without adding much flour, continuing with folding motions until the dough is smooth and no longer sticks to the surface. Shape the dough into a ball.

Pour 1 teaspoon olive oil into a bowl and grease it with a paper towel. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size.

Once doubled, remove the dough and knead for about 10 seconds to release air. Shape it into a ball by folding the edges inward four or five times. Let the dough rest again with the bowl over it for about 15 minutes.

Meanwhile, line a baking sheet with parchment paper. Grease a metal ring with unsalted butter (if you don't have one, use the bottom of a coffee pot or something similar to create the hole). Place it in the center of the baking sheet.

In a bowl, mix 2 heaping tablespoons of sugar with 1 teaspoon of water. Stir and sprinkle over the roscón.