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
- 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.