Portuguese King Cake (Bolo Rei) Recipe

From Dorothy McNett's Recipe Book.

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Portuguese King Cake (Bolo Rei)

From Dorothy McNett's recipes at www.dorothymcnett.com. A traditional Christmas Eve cake. Wrap a fava bean and a coin in waxed paper and tuck each into the cake before baking. The one who gets the fava bean gets to make the Bolo Rei next year for the family, and the one who gets the coin gets a year of good luck.

1/2 cup candied citrus fruits
1/2 cup pine nuts
1/4 cup raisins
1/2 cup port wine
1/3 cup warm milk
2 1/2 teaspoons active dry yeast
3 1/2 cup unbleached all purpose flour
1 1/2 teaspoons sea salt
1/2 cup unsalted butter, softened
1/3 cup plus 1 tablespoon raw sugar
zest of 2 oranges
3 eggs
1 fava bean and 1 coin (if desired!)

1 egg yolk
1 tablespoon water
10 candied cherries
6-8 pitted natural medjool dates
powdered sugar

Put candied fruit, pine nuts, raisins and port in a bowl. Let stand several hours or overnight. In batter bowl combine warm (not hot) milk and the yeast. Stir and allow to stand several minutes. Add the flour and salt and mix well. Using an electric beater or a heavy whisk, beat the softened butter, sugar, and zest. Beat in the eggs one at a time to make a well blended mixture. Add to the flour mixture along with the marinated fruits. Hand knead about 10 minutes, adding more flour as needed. Place in a bowl, cover with a towel, place in a warm draft free place and allow to rise 2 hours. Punch down the dough, shape into a ring. Place on a silicone or parchment lined baking sheet. If using the fava bean and the coin, wrap each in a bit of waxed paper and tuck into the dough from the bottom. Let rise 1 hour. Heat oven to 350 degrees. Whisk the egg yolk with the water and very gently spread over the ring. Decorate with candied cherries and dates. Bake about 45 minutes, until nicely browned. Allow to cool on a rack. Sprinkle with powdered sugar for the final garnish and serve!

Recipe created 2013-11-12.

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