Combine the 2 cups of the flour with the sugar, yeast and salt in the bowl of a mixer. Heat the milk, water and butter until the butter is melted and the liquid reaches a temperature between 105°F – 115°F (40°C- 46°C) Add liquid to the flour mixture, and turn the mixer on at a slow speed, using the mixing paddle. Add the eggs, egg yolks, and orange flower water. Add enough of the remaining flour until a stiff dough forms.

Stop the mixer and switch the mixing blade to the dough kneading hook (or hooks) Turn the mixer back on and allow the dough to knead for 5 minutes. Turn off the mixer and remove bowl. Transfer the dough to a greased bowl, cover with a towel, and allow to rise for 1 hour until it has doubled in bulk.

After the dough has risen, punch dough down. Allow dough to rest 5-10 minutes.

Shape bread dough into a ring by rolling it into a thick oval. Press a hole in the center. You should now have a fat doughnut shaped piece. Stretch doughnut to make an oval shaped ring, with a large hole in the center. The ring sides should be about 4 ½”- 5” (11cm-13cm) wide

Place shaped rosca on a greased baking sheet and allow to rise for another hour until doubled in bulk.

Meanwhile, combine topping ingredients, and mix into a soft dough. Set aside.

When the shaped rosca is fully risen, heat oven to 350°F (176°C). Decorate the top of the rosca with the topping dough, making circle and stripe shaped pieces, and pressing them lightly onto the top of the rosca. Decorate with the colored crystallized fruit. Bake for 30 minutes, or until brown. Remove from oven and allow to cool slightly.

With a knife, make a slit underneath the rosca. Press the baby doll up into the center of the rosca.