Posted on Sunday, December 19, 2021 in Cake Recipes

Portuguese Traditional Bolo Rei (King Cake) Recipe

This light and delicious Portuguese traditional bolo rei (king cake), filled with fruit and nuts, is a traditional cake made at Christmas by most Portuguese people.
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Views: 19869
Portuguese Traditional Bolo Rei (King Cake) Recipe

Preparation time3 h 15 min
Cooking Time 40 min
Ready In3 h 40 min
Level of DifficultyEasy
Servings10

Ingredients

Yeast:25g active dry yeast2 tsp granulated sugar100g all purpose flour75ml warm waterDough:250g finely chopped assorted crystallized fruit100g seedless raisins1 tsp finely grated lemon rind1 tsp finely grated orange rind2 tablespoons port wine1 tablespoon rum150g butter150g granulated sugar3 eggs2 egg yolks600g all purpose plain wheat flour75ml warm milk50g chopped almonds50g chopped walnuts25g pine nuts1 dried broad bean (fava) wrapped in greaseproof paper (optional)1 small coin or other trinket (wrapped in greaseproof paper (optional)Topping:Crystallized fruit of your choice, such as pineapple, cherries, or figs1 eggIcing sugar
Yeast:25g active dry yeast2 tsp granulated sugar100g all purpose flour75ml warm waterDough:250g finely chopped assorted crystallized fruit100g seedless raisins1 tsp finely grated lemon rind1 tsp finely grated orange rind2 tablespoons port wine1 tablespoon rum150g butter150g granulated sugar3 eggs2 egg yolks600g all purpose plain wheat flour75ml warm milk50g chopped almonds50g chopped walnuts25g pine nuts1 dried broad bean (fava) wrapped in greaseproof paper (optional)1 small coin or other trinket (wrapped in greaseproof paper (optional)Topping:Crystallized fruit of your choice, such as pineapple, cherries, or figs1 eggIcing sugar
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Preparation

Prepare the yeast mixture:

  1. In a small bowl mix together the yeast, sugar and flour and enough warm water to create a smooth dough. Cover and set aside to rise in a warm place for about 30 minutes or until it has doubled in size

For the Dough:

  1. In another bowl add the chopped cristalized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.
  2. In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time, adding a little of the flour now and then if you feel the mixture will curdle. Using a spoon, gradually beat in half of the remaining flour and the milk.
  3. Then add the yeast mixture to the dough making sure it is evenly blended together.
  4. Add the almonds, walnuts and pine nuts and the cristalized fruit mixture.
  5. Lightly mix in as much of the remaining flour as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough.
  6. Cover and leave to rise in a warm place for about one hour or until it has doubled in size.
  7. Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.
  8. Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide. You can grease a small empty food jar with vegetable oil and place it in the middle of the wreath to keep the hole open while you work on the topping.
  9. Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

Topping:

  1. Decorate the wreath with a few crystalized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size. Remove the food jar and bake in a preheated over at 190 degrees C for about 40 minutes or until golden brown. Cool and dust with icing sugar.

Recipe & Photo Credit: gourmetana


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Vitor Monteiro
Vitor Monteiro

Muito obrigado por a receita do Bolo Rei para que alguns dos portugueses aqui na Africa do Sull para comprar um bole desses tem que se andar [ guiar ] por alguns kilometros. Eu no passado Natal fui a uma Pastelaria de nome BELEM aqui em Joanesburgo e fiz 140 km ir la' e voltar para casa. Agradecia imenso [ se for possivel da vossa parte ] em me mandar as direccoes e tambem os ingredientes para o meu email acima, muito obrigado e agora depois de gvelho e' que quero fazer estas coisas. Que Deus esteja convosco. Vitor Monteiro, Midrand Joanesburgo

3 Years ago, Sunday, February 6, 2022
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