Bolo Rei (Portuguese King Cake)

A generous brioche with a stringy crumb, studded with candied fruits that shine like gemstones. The scent of orange and wine fills the kitchen as soon as it leaves the oven.

• Prep time: 40 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 588
• Protein: 12 g
• Carbs: 83 g
• Fat: 22 g

Ingredients

• 250 g Wheat flour ( sifted )
• 50 g White sugar
• 50 g Minimum butter sweet ( softened, room temperature )
• 1.5 piece Egg ( whole )
• 10 g Fresh baker's yeast
• 50 ml Whole milk ( lukewarm )
• 25 ml Cooking wine (alcohol evaporated) ( to replace Port wine )
• 0.5 piece Citrus sinensis (L.) Osbeck ( zested )
• 0.5 piece Citrus limon (L.) Burm. f. ( zested )
• 75 g Candied fruit ( mixed candied fruits )
• 25 g Raisin
• 25 g Almond with skin ( whole or flaked )
• 15 g Pine nut
• 15 g Hazelnut
• 0.5 pinch Gray sea salt
• 1 tbsp Apricot jam (extra or classic) optional ( for glazing )
• 25 ml Port wine

Instructions

1. Prepare the leaven

   Dissolve the fresh yeast in warm milk. Let it rest for 10 minutes until small bubbles appear on the surface.

2. Knead the brioche

   Mix the flour, sugar, and salt. Add the eggs, leaven, Port wine, cooking wine, and orange and lemon zest. Knead vigorously until the dough is elastic and pulls away from the sides of the bowl.

3. Incorporate the butter

   Add the softened butter in several additions. Continue kneading until the butter is completely absorbed and the dough is smooth and shiny.

4. First rise

   Cover with a cloth and let the dough double in size in a warm place, away from drafts.

5. Filling and shaping

   Degas the dough. Fold in the raisins, pine nuts, and some of the chopped candied fruit. Form a ring and place it on a baking sheet.

6. Second rise and decoration

   Let it rise again for 1 hour. Decorate the top with the remaining large pieces of candied fruit, hazelnuts, and almonds.

7. Baking

   Bake in the oven at 180°C. The brioche should be golden brown. Upon removal, brush with a little apricot jam for shine.

Chef's tips

• The dough should be sticky at first, don't add too much flour; that's the secret to lightness.
• For a truly stringy crumb, kneading must be long, about 15 minutes.

Storage

Keeps for 2 to 3 days wrapped in a clean cloth or aluminum foil.