| Preparation time | 15 min |
| Cooking Time | 40 min |
| Ready In | 2 h 25 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
Instructions
- Place the chopped candied fruit in a bowl with the port to infuse.
- Mix the yeast with warm milk and let it rest in a warm place for 5 to 10 minutes until slightly frothy on top.
- In a large bowl, mix the flour, sugar, lemon zest, butter, whole eggs and salt, then add in the yeast milk and knead together.
- Once mixed, add in the port and fruits mix and the nuts and knead together until well combined.
- Mould the dough to be rounded or in a ball shape within the bowl, scraping down the edges and slightly sprinkle with flour before covering it over with cling wrap and a cloth.
- Allow to rise to double the size (this should take around 1.5 hours, depending on your climate).
- Line a baking tray with parchment paper and a light sprinkling of flour.
- Place the dough on the tray, forming a ring or "crown", without handling the dough too much.
- Place a cup or dish in the centre to keep the ring from closing up and allow to rise for another 30 minutes to 1 hour.
- Preheat the oven to 180°c or 350°F.
- Baste with the whisked egg and garnish with the remaining nuts, dried fruit slices and icing sugar.
- Pop in the oven and bake for 35 to 45 minutes.
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Muito obrigado por a receita do Bolo Rei para que alguns dos portugueses aqui na Africa do Sull para comprar um bole desses tem que se andar [ guiar ] por alguns kilometros. Eu no passado Natal fui a uma Pastelaria de nome BELEM aqui em Joanesburgo e fiz 140 km ir la' e voltar para casa. Agradecia imenso [ se for possivel da vossa parte ] em me mandar as direccoes e tambem os ingredientes para o meu email acima, muito obrigado e agora depois de gvelho e' que quero fazer estas coisas. Que Deus esteja convosco. Vitor Monteiro, Midrand Joanesburgo