Barely warm the milk, just to remove the chill, then sprinkle in the yeast and sugar and leave to sit for a few minutes.
Place the flour, butter, orange flower water or rum, sugar, eggs and yeast-and-milk mixture in a large bowl and mix well. Add the crystallized fruit and then turn the dough out on to a lightly floured surface. Knead for 8 minutes.
Return the dough to the bowl, cover, and keep in a warm place for 1 hour. The mixture should double in size.
Turn out the dough on to a floured surface again and knead until the dough is soft and elastic. Lightly butter a baking sheet and dust it with flour. Shape the dough into a long sausage, join the two ends together into a circle, place it on the baking tray, glaze with egg and leave it to rest for 1 hour.