Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, and salt.
• In a separate bowl, dissolve the yeast in the lukewarm milk and let it sit for 5 minutes until it begins to bubble.
• Make a well in the center of the dry ingredients and pour in the yeast mixture, eggs, orange juice, butter, lemon zest, vanilla extract, and brandy (if using).
• Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.

First Rise:

• Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling:

• While the dough is rising, soak the raisins and candied fruits in a small bowl with brandy (optional) for 10-15 minutes.
• Chop the candied fruits into smaller pieces and set aside with the raisins and mixed nuts.

Shape the Cake:

• Once the dough has risen, punch it down and transfer it to a floured surface.
• Roll the dough out into a long rectangle, then sprinkle the fruit, nuts, and raisins evenly over the dough.
• Roll up the dough into a log and then form it into a ring shape, pinching the ends together to seal the dough. The ring should have a hole in the center to form the crown shape.
• If desired, you can hide the small figurine or bean inside the dough before sealing the ring (traditionally, the person who finds the figurine is said to have good luck).
• Place the dough ring onto a greased baking sheet.

Second Rise:

• Cover the dough again with a clean kitchen towel and let it rise for another 30-45 minutes, or until it has puffed up and doubled in size.

Bake:

• Preheat the oven to 180°C (350°F).
• Brush the top of the cake with the beaten egg to give it a golden, glossy finish.
• Decorate the top of the cake with additional candied fruits and nuts, pressing them gently into the dough.
• Bake the Bolo Rei for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

• Let the cake cool on a wire rack for about 15 minutes.
• Dust the cooled Bolo Rei with powdered sugar before serving.