In a bowl, combine the warm milk (125 ml), instant yeast, and 2 tablespoons of sugar. Mix well and let sit for 5 minutes to activate the yeast.

Prepare orange blossom tea and let it cool. You’ll need 3 tablespoons. If you make extra, feel free to drink it—it’s relaxing!

Once those are ready, in a large bowl or on a clean surface, make a well with the flour. Add the activated yeast, 3 eggs, 150 grams sugar, 3 tablespoons orange blossom tea, 1 tablespoon vanilla extract, and orange zest to the center.
Sprinkle 1/2 tablespoon salt around the edge of the flour well. Mix the center ingredients and gradually incorporate the flour from the sides.

When the dough starts to come together, add the softened butter and knead until fully combined. Continue kneading until you have a smooth, elastic dough that doesn’t stick to the surface. (You may not need all the extra flour, but add as needed to make the dough manageable.)

Carefully roll up the dough. On a large, greased and floured baking sheet, shape the dough into a ring, sealing the edges well.

FOR THE TOPPING: Mix 50 grams flour, 50 grams powdered sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 50 grams vegetable shortening until you have a thick, moldable paste. Use a rolling pin to flatten the paste to about 1/2 inch (1 cm) thick, then cut into strips about 1 1/4 inches (3 cm) wide.

Preheat the oven for 15 minutes.

Place the topping strips over the ring in several spots (this gives it a concha-like texture) and add the rest of your decorations, such as figs and candied fruit.

Bake for about 20 minutes, until golden brown. That’s it!

Let the bread cool completely at room temperature—don’t expose it to cold drafts. It may take a couple of hours to cool because of the filling, so plan ahead. Don’t cut or poke it before it’s fully cooled, as the filling needs time to set.