In a large bowl, sift 8 cups of flour (about 1 kg) with the baking powder and fruit salt. Make a well in the center, add the salt and 1 cup (200 grams) of sugar to one side, and mix well.

Add the room temperature butter and 5 1/4 oz (150 grams) of vegetable shortening to the center. Mix by hand until you have a dry, crumbly dough. Add 2 eggs, ground cinnamon, vanilla extract, lemon zest, orange blossom water, and orange juice. Start mixing with a wooden spoon. When it gets too stiff, knead by hand. The dough will be very sticky.

Flour your work surface and place the dough on it. Knead by stretching, folding, and slapping the dough to develop the gluten. Gradually add the melted piloncillo; you may not need all of it. The dough shouldn't need more flour, but if it's too wet, add a little more (this will affect the final weight). Save any leftover piloncillo for later.

In a separate bowl, combine the warm milk, 1/4 cup (50 grams) sugar, 1/3 cup (50 grams) flour, and yeast. Mix well and let sit in a warm place for 10 minutes, until the mixture nearly reaches the top of the bowl.

After 10 minutes, add the yeast mixture to the dough and knead. The dough will get sticky again, but after about 10 minutes of kneading, it will become elastic. If needed, keep flouring your work surface. Once the dough is no longer sticky and is elastic, shape it into a large ball. Grease the original bowl with 2 tablespoons oil and coat the dough. Cover with a cotton towel and let rise in a warm place for 1 1/2 hours, until tripled in size.

Meanwhile, mix the powdered sugar, an equal amount of flour, and the remaining vegetable shortening. Mix until you have a smooth paste. Cover with plastic and set aside in a cool place.

After the dough has risen, grease a baking sheet with the remaining oil (add more if needed). Turn the dough out onto a floured surface. Punch it down and knead for 3 minutes. Roll the dough into a long rope, at least twice the length of the baking sheet, and place it on the sheet, shaping it into a ring. Overlap the ends and press together. Flatten the rope slightly.

Take the sugar paste and shape it into finger-length strips, a little longer than the width of the ring. Beat the remaining egg and brush it over the ring. Flatten the sugar paste strips into narrow rectangles and place them on top of the ring. Cut the fruit pastes into thin sticks, a little longer than the width of the ring, and space them out on top. Do the same with the candied figs and continue decorating. Cut the cherries in half and finish decorating.

Sprinkle sugar over the entire ring and let it rest in a warm place for at least 30 minutes after decorating. The ring will double in size again.

Preheat the oven to 430°F (220°C) for 10 minutes, then lower the temperature to 350°F (180°C). Bake the ring for 18-20 minutes, or until golden brown and a knife inserted comes out clean.

Remove from the oven and transfer to a rack. Let cool for 20 minutes.

Once slightly cooled, insert the baby figurine(s) from the bottom of the ring. If you have leftover melted piloncillo, drizzle it over the ring.

Serve with hot chocolate, coffee, or milk.