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1
Put the yeast, 1 tablespoon of the sugar, and 1/2 cup warm water in the bowl of an electric mixer fitted with a dough hook.
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2
When the yeast and sugar are dissolved, whisk in the eggs, the salt, the rest of the sugar, the zests, the orange-blossom water, and the butter or margarine.
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3
Gradually add the flour, beating with the dough hook to incorporate.
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4
When the dough holds together, turn it out onto a floured surface and knead until smooth.
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5
Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 3 hours.
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6
Remove the dough from the bowl.
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7
Pull off two small pieces of the dough, each about the size of a walnut, and roll them out with the palms of your hands into two snakes about 8 inches long.
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8
Pinch the two strands together at one end, and twist one strand over the other until you have a long chain.
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9
Squeeze the two ends together to make a ring.
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10
Repeat with the remaining dough, to make twelve rings.
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11
Bring a large pot of water to a boil, preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
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12
Drop four of the brassados into the boiling water, and cook for about 30 seconds.
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13
Remove to a rack, and repeat with the rest of the dough, cooking four at a time.
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14
Once the rings have all been boiled and left to dry for a few minutes, gently transfer them to the lined baking sheets.
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15
Bake in the center of the oven for about 25 minutes, or until golden and crisp.
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16
Let cool on a baking rack.
