Bolo Rei
Ingredients
- 500 g flour
- 10 g yeast
- 100 g sugar
- 100 g soft butter or margarine
- 3 eggs
- 100 ml warm milk or water
- zest of 1 lemon and 1 orange
- 150 g raisins, 150 g mixed candied fruit, soaked in Port wine
- 50 g pine nuts or walnuts
- egg wash, extra candied fruit, almond slices and sugar, to decorate
Bolo Rei ('king cake') is a citrus-scented, brioche-like bread sitting somewhere between panettone and a wreath, studded with raisins and candied fruit that have first been soaked in Port wine. Shaped into a ring, it's traditionally eaten from Christmas through Epiphany, decorated on top with more candied fruit, almonds and a dusting of sugar.
Method
Soak the raisins and candied fruit in Port wine for at least 30 minutes.
Dissolve the yeast in warm water with a little flour and sugar; let it foam.
Cream the butter and sugar, beat in the eggs, then add the citrus zest and the yeast mixture.
Gradually knead in the remaining flour and salt until a smooth, elastic dough forms.
Drain the soaked fruit and nuts and knead them into the dough evenly.
Let the dough rise in a warm place until doubled, 2-3 hours.
Shape into a ring about 25cm wide on a lined tray and let rise again briefly.
Brush with egg wash, decorate with candied fruit and almond slices, and bake at around 180°C (350°F) for 25-30 minutes until golden.
Dust with powdered sugar once cooled.
