In the mixer bowl, rub the sugar between your fingers with fresh orange zest to release all its aroma. Meanwhile, warm the milk in a saucepan to 32 °C, so the yeast in the dough wakes up nicely and gets to work.

Into the mixer bowl, add the flour, orange-scented sugar, yeast, salt, warm milk and orange blossom water. Add two whole eggs plus half of a third one (keep the rest in a cup for brushing later).

Knead for about 5 minutes, until the ingredients come together. Start adding the softened butter to the dough cube by cube, and knead on medium speed for a further 10–15 minutes. The dough should be elastic, glossy and no longer sticky.

Shape the worked dough into a ball, place it in an oiled bowl and cover with a tea towel. Leave it to rest in a warm spot for 1.5 to 2 hours, until it has doubled in size.

Tighten the dough into a ball and press a hole through the centre with your finger. Stretch the dough out into a larger ring. From underneath, you can discreetly push in a whole almond or a small figurine for the future king.

Let the wreath prove on the baking tray for 45 minutes. Then brush it with the remaining beaten egg and decorate with candied fruit, almond flakes and sugar. Don't be shy with it – the more colourful, the merrier the royal table! Preheat the oven to 170 °C.

Bake the wreath until golden, for 25–30 minutes. After 20 minutes, check that the fruit isn't browning too much, and cover it with a piece of foil if needed. Once baked, let the Roscón cool completely on a wire rack.

Whip the cold cream with sugar and vanilla until stiff. Slice the cooled wreath in half horizontally and pipe on a generous layer of cream using a piping bag. Top with the upper half, and let the royal feast begin!