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1
In a bowl, add the all-purpose flour, yeast, 10 grams of sugar, and 30 grams of milk.
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2
Mix with the spoon and let it rest for 1 hour covered with a moist towel. Set aside.
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3
In another bowl, beat the eggs. Add the butter, orange blossom extract, lemon zest, orange zest, orange juice, salt, and remaining milk and sugar. Mix well.
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4
Add 370 grams of the bread flour, setting the rest aside for kneading the dough.
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5
Incorporate the yeast mixture in to the flour mixture and mix well.
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6
Sprinkle some of the remaining flour and begin to knead, add the rest of the flour until the dough is no longer sticky.
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7
Place the ball of dough in a greased bowl and cover with a moist towel. Let it rise for 2 1/2 hours.
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8
Leave the dough in one piece for one cake, or cut in half for two cakes.
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9
Using your fingers, poke a hole in the middle of the ball of dough. Carefully make it bigger and bigger.
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10
Place the dough on a tray (or trays, if the dough was divided for 2 cakes) and let it rest for another 2 hours, covered in plastic wrap.
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11
Preheat the oven to 170 degrees Celsius.
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12
Cover the dough with a beaten egg using an egg brush.
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13
Decorate with candied fruit and moistened sugar. Moisten the sugar with no more than 2 or 3 drops water.
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14
Bake for up to 25 minutes. If the top part becomes too golden brown but the inside is not done, cover the top with aluminum foil allowing the rest of the cake to cook.
