Slice the oranges into thin slices and discard the ends.
In a small saucepan, make a simple syrup: add the water and sugar, cook on medium heat, and stir until sugar is dissolved. Remove from the heat.
Place the orange slices in a single layer on a wide pan. Pour the syrup over the slices and cook on medium-low heat, turning the slices occasionally, until the liquid becomes thicker and sticky (much of the water will have evaporated).
Set aside and let cool
Prepare the roscón:
In a small bowl, mix 3 Tbs warm milk with the yeast and 2 Tbs flour. Stir well to mix and let rise until the mixture is slightly bubbly and has doubled in volume.
In a separate, large bowl, or in the bowl of a stand up mixer, add the remaining flour (sifted), 2/3 cups sugar and salt and mix to blend. Add the lemon and orange zests, 2 eggs, orange blossom water, rum and milk and mix. Finally, add the softened butter and mix until you obtain a smooth, elastic dough that comes off the sides of the bowl(Note: you can do all the mixing and kneeding by hand)
Add the yeast mixture to the dough and continue to blend
On a counter, form a round ball and place it in a large bowl. Cover with a damp kitchen towel and let the dough rest and rise for the next 6 to 8 hours.
On a floured surface, form a ring with the dough and place it on a round pizza or cookie sheet lined with parchemt paper. If you will not fill the roscón, now it’s the time to place the small surprise inside of the ring.
Cover the ring with a damp towel and let it rise until it doubles in volume
Preheat the oven to 350ºF
Beat the remaining egg and carefully brush the dough on all its visible surface. Scatter the pieces of candied fruit, the sliced almonds and the candied orange slices (if using) over the dough, pressing slightly to help them stick.
In a small bowl, mix 2 Tbs sugar with a few drops of rum or anise (you can also use water). Scatter the damp sugar over the dough.
Place in the preheated oven and bake for 30 minutes, checking at the 25 minute mark for doneness (the roscón should be slightly golden)
Remove from the oven and let cool
If the roscón will be filled, slice the roscón with a bread knife and spread your filling of choice (I use angel hair, candied pumpkin fibers)
Don’t forget to insert the small surprise!
Notes
I substituted the 2/3 cups sugar with 1/2 cup sugar and 2 tablespoons honey
The roscón will last for a few days, covered
You can find the recipe for cabello de ángel, candied pumpkin fibers, in the HOW TO section of the blog, or by clicking here