Traditional Portuguese King Cake (Bolo Rei)
Bolo Rei, or King Cake, is a Portuguese Christmas classic that symbolizes the gifts of the Three Wise Men. This rich, fruity cake is adorned with dried fruits and nuts, representing a crown’s sparkling jewels. Perfect for festive celebrations, the tradition of hiding a dried bean inside makes it even more special.
Equipment
- Freestanding electric mixer with dough hook
- Mixing bowls
- Rolling Pin
- baking tray
- Baking parchment
- Pastry cutter
- Sieve
- brush
- Cling film
- Knife
Ingredients
For the Cake:
- 30 g fresh yeast or 15g dried yeast
- 100 ml warm water
- 500 g strong white flour
- 5 g salt
- 70 g caster sugar
- Grated zest of 1 lemon
- 3 medium eggs
- 150 ml dessert wine
- 100 g unsalted butter melted
- 75 g raisins
- 40 g soft dried mango chopped
- 30 g glacé cherries washed and halved
- 50 g sultanas
- 50 g semi-dried apricots cut into small pieces
- 1 dried bean optional
To Decorate:
- 1 egg beaten with 1 tablespoon of milk
- 200-300 g mixed dried fruits mango, papaya, kiwi, glacé cherries, figs, pears, sliced
- 50 g flaked or chopped almonds
- 50-75 g apricot jam
- Icing sugar
Instructions
- Dissolve the yeast in warm water until fully liquid.
- In a freestanding mixer, combine the flour, salt, sugar, and lemon zest.
- Add the yeast mixture, eggs, and dessert wine, mixing on low speed for 1-2 minutes until a soft, elastic dough forms.
- Gradually incorporate the melted butter, mixing on low speed for 15 minutes until the dough is soft, shiny, and pulls away from the bowl.
- Remove the dough and knead in the dried fruits by hand.
- Cover the dough and let it rise in a warm place until doubled in size.
- On a lightly floured surface, knead the dough for 2-3 minutes.
- If using a dried bean, wrap it in cling film and knead it into the dough.
- Shape the dough into a 20cm ball and flatten slightly.
- Place on a baking tray lined with parchment.
- Using a 5cm pastry cutter, cut out the center to form a ring.
- Cover loosely with oiled cling film and let rise until doubled in size.
- Preheat the oven to 180°C (Gas Mark 4).
- Brush the ring with the beaten egg wash and decorate with sliced dried fruits and nuts.
- Bake for 20 minutes, checking if the fruits are browning too much.
- If needed, cover the cake with foil.
- Continue baking for another 15-20 minutes until the cake is golden and sounds hollow when tapped.
- Let the cake cool.
- Heat the apricot jam until runny, strain, and brush the cake with the warm jam.
- Dust with a little icing sugar.
Notes & Wine Advice
Pair with a sweet Portuguese dessert wine like Moscatel de Setúbal or a glass of port.
Nutrition values
Calories: 450 kcal | koolhydraten: 68 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 30 g