In a bowl, mix the milk with the yeast and one tablespoon of flour.
Using a hook, beat the butter. Add the previous mixture, along with 3 eggs, sugar, orange juice, and zest, and salt. Mix again.
Gradually add the remaining flour at medium speed and continue beating until the dough is elastic and easily pulls away from the bottom.
Let the dough rest in a bowl covered with a clean, damp cloth until it doubles in volume.
Punch down the dough with your fists and then roll it out on a floured surface until you achieve a square approximately 50 cm by 50 cm (it doesn't have to be perfect).
Roll it into a cylinder about 10 cm and place it on a greased baking tray, joining the ends to form the ring.
Let it rest in a warm place for about 1 hour, covered with a clean cloth, until it expands to double its size.
Uncover the ring and hide the little figures underneath.
Preheat the oven to 180°C.
For the sugar crust, mix 2 eggs and powdered sugar. Brush the ring with this mixture.
For decoration, place the crystallized fruit to taste.
Bake for 35 minutes at 180°C, turning it halfway after 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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