To begin, dissolve the fresh yeast in the warm milk with 1 tbsp of the sugar. Let it stand for 10 minutes until foamy. This ensures a strong rise. Move to mixing the dough.

In a large mixing bowl, combine flour, the remaining sugar, and salt. Add softened butter, eggs, citrus zest, brandy, and the activated yeast mixture. Mix until it forms a rough dough. Proceed to kneading.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until elastic and smooth. If using a stand mixer, use the dough hook for about 6 minutes. Move to first proof.

Place the dough in a lightly greased bowl, cover with a clean cloth, and leave in a warm place for about 1.5 hours or until doubled in size. Continue with fruit preparation.

While the dough is rising, mix dried fruits, candied peel, and nuts in a bowl. Lightly dust with flour to prevent clumping. Move to incorporating the fruit.

Punch down the risen dough. Flatten it slightly and knead in the fruit and nut mix until evenly distributed. Shape the dough into a ball. Move to final shaping.

Make a hole in the centre of the dough ball and gently stretch to form a ring shape. Place on a lined baking tray. Tuck extra candied fruits and nuts into the top for decoration. Transition to final proof.

Cover the shaped dough lightly and leave for another 45 minutes until slightly puffed. Preheat the oven to 180°C (fan 160°C). Move to baking.

Bake in the preheated oven for 30–35 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil. Move to cooling.

Allow the Bolo Rei to cool on a wire rack. Once cooled, dust generously with icing sugar before serving. For presentation, slice at the table to reveal the jewel like fruit inside.