For the starter dough, warm the milk slightly and dissolve the yeast in it. Add the sugar and flour, mix well and knead a little to form a ball. Place the ball in a bowl with plenty of warm water, cover, and let it sit until it floats, about 15 minutes.

In a bowl, combine the warm milk and yeast and mix well. Add the lightly beaten eggs, orange zest, lemon zest, and mix. Add the sugar, rum, and orange blossom water, and mix well.

Add the flour and salt, and mix thoroughly. Add the starter dough ball from the water, draining it first. Mix everything together and place it in the bread maker pan. Use the dough program (about 1 hour and 50 minutes). After 5 minutes, add the butter and let the program finish.

If you don't have a bread maker, it will take a bit longer because you'll need to knead by hand.

When finished, line a baking sheet with parchment paper. Remove the dough, punch it down to release the air, and fold it about 12 times, like French kneading.

Shape the dough into a ball and use your fingers to make a large hole in the center. Place a greased ring in the center to keep the hole open. Let it rise in the turned-off oven until doubled in size, about 1 hour or more depending on the temperature. Once risen, brush with beaten egg carefully and decorate with candied fruit and small mounds of sugar mixed with a tablespoon of orange blossom water.

Preheat the oven to 375°F (190°C), bake with heat from top and bottom for about 20 to 25 minutes. If it browns too quickly, cover with aluminum foil. I filled this one with whipped cream.