Bolo Rei

Ingredients for 1 servings:

• 15 g yeast
• 250 g flour
• e.g. milk
• 50 g brown sugar
• 50 g butter
• 2 eggs
• 2 tbsp brandy, Portuguese (Aguardente Velha)
• 100 g nuts (almonds, cashews, macadamia nuts, hazelnuts), whole, shelled
• 50 g raisins
• 15 g pine nuts
• 60 g candied fruits
• 50 g walnuts, chopped
• 2 tbsp rum
• 2 egg yolks
• 15 g pine nuts
• 12 walnuts, halves
• 50 g nuts (almonds, cashews, macadamia nuts, hazelnuts), whole, shelled
• 30 g candied fruits
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

Christmas king cake from Portugal with its typical decoration of candied fruits and nuts

Mix yeast with 2 tablespoons of warm milk, 2 tablespoons of flour, and 2 tablespoons of sugar to make a pre-dough. Mix the remaining flour with the sugar, butter, eggs, and brandy. Add the pre-dough and knead everything into a smooth dough. Let the dough rise for 3 hours. Mix the fruit and nuts with the rum and set aside until the end of the resting time. After 3 hours, knead the fruit and nut mixture into the yeast dough. Let it rest for 15 minutes. On a floured work surface, shape the dough into a crown (giant donut), then place it on a baking sheet lined with baking paper and let it rest in a warm place for 40 minutes. Whisk the egg yolks and brush the crown with them. Decorate with the nuts, pine nuts, and candied fruit. Sprinkle with powdered sugar if desired. Bake in the middle rack at 180°C for 30-40 minutes.