Bolo Rei - Portuguese Festive King Cake

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 1/2 tsp) active dry yeast 10g (2 1/2 tsp) active dry yeast
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 120g (1/2 cup) unsalted butter, softened 120g (1/2 cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• 60ml (1/4 cup) port wine 60ml (1/4 cup) port wine
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 100g (2/3 cup) raisins 100g (2/3 cup) raisins
• 100g (2/3 cup) candied orange peel 100g (2/3 cup) candied orange peel
• 100g (2/3 cup) chopped almonds 100g (2/3 cup) chopped almonds
• Assorted candied fruits and nuts for decoration Assorted candied fruits and nuts for decoration
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, softened butter, eggs, port wine, lemon zest, and orange zest. Mix well.
3. 3.
   Add the yeast mixture to the bowl and knead the dough until smooth and elastic, about 10 minutes.
4. 4.
   Incorporate the raisins, candied orange peel, and chopped almonds into the dough, ensuring they are evenly distributed.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Shape the dough into a ring, ensuring it has a hole in the center. Place it on the prepared baking sheet.
8. 8.
   Decorate the top of the cake with assorted candied fruits and nuts, pressing them gently into the dough.
9. 9.
   Bake for 25-30 minutes, or until the cake is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool completely on a wire rack.
11. 11.
    Dust the Bolo Rei with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Toast the almonds lightly before chopping them to enhance their flavor and crunchiness.
• Port wine — If you prefer a non-alcoholic version, you can substitute the port wine with grape juice or apple juice for a similar fruity note.

Tips & Tricks

• For a more festive touch, serve the Bolo Rei with a drizzle of warm honey or a dollop of whipped cream.
• If you don't have candied orange peel, you can substitute it with dried cranberries or chopped dried apricots.
• To ensure a light and fluffy texture, make sure the yeast is fresh and active before using it in the recipe.
• Allow the dough to rise in a warm place, free from drafts, to ensure proper fermentation.
• If the top of the cake starts browning too quickly, cover it loosely with aluminum foil to prevent excessive browning.

Serving advice

Serve Bolo Rei as a centerpiece dessert during festive gatherings or enjoy it with a cup of coffee or tea for a delightful afternoon treat. Slice it into wedges and share the joy with your loved ones.

Presentation advice

Present the Bolo Rei on a decorative cake stand or platter, allowing the colorful candied fruits and nuts to shine. Dust it with powdered sugar just before serving to add an elegant touch.