Portuguese King Cake (Bolo Rei) Recipe
Posted in: Cakes / Cheesecakes
Dec 19, 2019
4 out of 5 with 7 ratings
7 cups of all purpose flour1 cup of fine sugar6 eggs at room temperature1 and 1/4 cups of butter at room temperature1 and 1/2 teaspoons of active dry yeast3/4 cups plus 1/8 cup of warm milk (210ml)1/3 cup of Port wine2 pinches of salt1/3 cup of pinenuts1/3 cup of walnuts, cut in pieces6 perfect walnut halves for decoration1/3 cup blanched slivered almonds1/4 cup of golden raisins1/3 cup of red and green candied cherries cut in quarters6 red and green cherries (3 + 3) whole with no seeds for decoration1 cup of candied fruits cut up in small pieces2 half candied pears2 half candied oranges cut in quarters for decorationIcing sugar for decoration Get Portuguese food & ingredients
This site uses US measurements.
This site uses US measurements.
- Warm up the milk in a saucepan over medium heat until it reaches the point of boiling, remove from the heat as soon as it does.
- In a bowl dissolve the yeast with 1/3 of the warm milk until totally dissolved.
- Sift the flour and put 1 cup in a bowl, make a hole in the center and add the yeast with the milk, a pinch of sugar and sprinkle some flour on top.
- Leave it for 10 minutes and let the yeast rise.
- Put the remaining 6 cups of sifted flour in a bowl of a stand mixer.
- Add the flour and yeast to the flour, the sugar and the remaining milk, attach the flat beater to the mixer and mix slowly.
- Mix on medium speed until all ingredients are mixed well and have a smooth and even consistency.
- Add the butter at room temperature, the Port wine, the salt and the eggs one at a time, beating very well before you add the next one.
- Mix on medium speed to obtain a smooth and consistent dough.
- When the dough starts to unattach from the sides of the bowl change the flat beater to a spiral dough hook and beat at medium speed for about 15 to 20 minutes.
- Sprinkle the top of the dough with a little more flour and cover it.
- Allow it to rise for 1 1/2 hours or until doubled.
- Put the bowl back in the stand mixer with the spital dough hook attached and deflate the dough.
- Add all the nuts and candied fruit and mix to spread these evenly in the dough.
- Take a 2 1/2 diameter cookie cutter and wrap it with a 5 inch wide strip of parchment paper all around (tuck a bit of the parchment paper under and inside the cookie cutter so it doesn’t open).
- Grease the outside of the parchment paper with butter or cooking spray.
- Transfer the dough with the ingredients onto a lightly floured baking sheet.
- Dust your hands with flour and shape the dough into a long log.
- Make the dough into a circle leaving a wide hole in the middle and attach the ends of the log.
- Put the lined cookie cutter in the middle of the circle so the cake doesn’t close in the center as it bakes.
- Cover the cake and let it rise for about an hour or until it has doubled in size.
- Pre-heat the oven to 375 degrees fahrenheit and place the rack in the middle of the oven.
- Decorate the cake with the halved walnuts, the cherries and the strips of candied pear and let it bake for 30 minutes.
- Remove the cookie cutter from the center and continue baking another 10 to 15 minutes until golden brown.
- Allow to cool completely and dust with the icing sugar.