Dissolve the yeast in a portion of warm water and let it sit until creamy.

In a small saucepan, combine the remaining warm water, orange flower water, lemon zest, and cloves.

Cook it covered on low heat for 10 minutes, then let it cool before removing and discarding the cloves.

Using an electric mixer in a large bowl, beat together the butter, lard (or vegetable shortening), sugar, and salt until smooth.

Incorporate two eggs into the mixture.

Add the brandy, scalded milk, the water-lemon mixture prepared earlier, and the yeast.

Gradually blend in the flour with a wooden spoon until the dough is soft and slightly sticky.

Knead it on a lightly floured surface until it becomes smooth and elastic, about 5 minutes.

Place the kneaded dough into a greased bowl, cover it with a towel, and allow it to rise in a warm place (like an oven turned off) for approximately 2 hours until it doubles in size.

After it has risen, punch down the dough and knead it for another 5 minutes.

Insert a cleaned and dried good-luck charm, like a coin or miniature ceramic object, into the dough.

Lightly grease a cookie sheet.

Shape the dough into a large ring, sealing the ends well, and place it on the cookie sheet.

Decorate the ring with candied fruit slices, gently pressing them into the dough.

Let it rise in a warm place for about an hour or until it doubles in size again.

Preheat the oven to 350°F.

Lightly beat the remaining egg and water in a small bowl to create an egg wash.

Brush this over the risen dough.

Sprinkle coarse sugar on top for a sweet finish.

Bake the Roscón de Reyes for 35 to 40 minutes until it achieves a deep golden brown color.