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A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.

About
How to make Portuguese king cake (Bolo Rei).
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
2 h 55 min
Level of Difficulty:
Easy
Servings:
8


How to make Portuguese king cake (Bolo Rei).

Portuguese King Cake (Bolo Rei) Recipe

Posted in: Holiday Treats
Nov 11, 2015
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3 out of 5 with 16 ratings
Views: 9108

Ingredients

1/2 cup candied citrus fruit3 tbsp. raisins1/2 cup each pine nuts and walnuts1/3 cup + 2 tsp. port wine2 1/2 tsp. active dry yeast1/3 cup + 2 tsp. milk3 1/2 cups unbleached flour1 1/2 tsp. salt7 tbsp. unsalted butter, softened1/3 cup + 2 tsp. sugarGrated zests of 2 oranges3 eggs, beaten1 dried fava bean or small trinketBolo Rei Topping:1 egg yolk, beaten with1 tsp. water10 candied cherries1 pkg. (12 oz.) medjool datesPowdered sugar, for garnish Get these ingredients & more Get ingredients and other stuff at Amazon.com

Directions

  1. Soak candied fruit, raisins and pine nuts in port wine overnight or until plump.
  2. In a separate bowl, add the yeast to the milk and let it stand for 5 minutes.
  3. Stir to dissolve and set aside.
  4. Mix the flour and salt in large bowl, make a hole in center and pour the dissolved yeast into it.
  5. Use a wooden spoon to mix everything into a soft dough.
  6. Cover the bowl with a dish towel and let it stand until “sponge” and slightly risen, about 20 minutes.
  7. In a separate bowl, beat the butter with the sugar and orange zest until light and fluffy, add the eggs one at a time beating well after each addition and mix until the dough is soft.
  8. Place the dough on a lightly floured work surface and knead until soft, smooth and elastic, about 10 minutes.
  9. Knead in the dried fruit and pine nuts until evenly distributed.
  10. Place the dough into a clean bowl and cover with a dish towel.
  11. Let it rise until doubled in size (at least two hours or overnight).
  12. Punch down on it, then let rest another 10 minutes.
  13. Shape the dough into a ring and place it on a buttered baking sheet.
  14. Wrap a dried fava bean or a trinket separately in waxpaper and place it into the bottom of the shaped dough.
  15. Cover the dough again with a dish towel and set aside until doubled in size (about an hour).
  16. Brush the dough with egg glaze and decorate it with candied fruit and powdered sugar.
  17. Bake at 180°C of  350°F for 45 minutes, or until golden.
  18. Cool on a wire rack.
  19. Store in an airtight container and refrigerate any leftovers.
Recipe & Photo Credit: familyfoodie.com *
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