Bolo Rei (Portuguese King Cake)
Ingredients
- 250 gWheat flour (sifted)
- 50 gWhite sugar
- 50 gUnsalted butter (softened, room temperature)
- 1.5 pcEgg (whole)
- 10 gFresh baker's yeast
- 50 mlWhole milk (lukewarm)
- 25 mlCooking wine (alcohol evaporated) (to replace Port wine)
- 0.5 pcCitrus sinensis (L.) Osbeck (zested)
- 0.5 pcCitrus limon (L.) Burm. f. (zested)
- 75 gCandied fruit (mixed candied fruits)
- 25 gRaisin
- 25 gAlmond with skin (whole or flaked)
- 15 gPine nut
- 15 gHazelnut
- 0.5 pinchGray sea salt
- 1 tbspApricot jam (extra or classic) (for glazing)
- 25 mlPort wine
Method
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.
- 1
Dissolve the fresh yeast in warm milk. Let it rest for 10 minutes until small bubbles appear on the surface.
- 2
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
Add the softened butter in several additions. Continue kneading until the butter is completely absorbed and the dough is smooth and shiny.
- 4
Cover with a cloth and let the dough double in size in a warm place, away from drafts.
- 5
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
Let it rise again for 1 hour. Decorate the top with the remaining large pieces of candied fruit, hazelnuts, and almonds.
- 7
Bake in the oven at 180°C. The brioche should be golden brown. Upon removal, brush with a little apricot jam for shine.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 to 3 days wrapped in a clean cloth or aluminum foil.
