Christmas cake from Portugal
Bolo Rei from Portugal
This cake is a firm favorite with the Portuguese at Christmas.
1 packet yeast
1 kg flour
100 g sugar
200 g margarine
250 ml milk
1 tbs salt
50 g candied orange peel
50 g candied fruits
50 g ground pine nuts
50 g ground walnuts
50 g dried currents
50 g raisins
100 g dried fruit
1 egg yolk to brush on
Stir or crumble the yeast and half the salt into 125 ml of lukewarm milk and let it rest in a warm place.
Then add the flour, sugar, margarine, eggs, and remaining milk and salt and knead it into a dough. Let it rest a second time.
Set aside some of the dried fruit for decoration later. Add the rest to the dough, knead thoroughly again, and let it rest a third time.
Form a thick roll of dough and drape it in a circular wreath on oiled baking paper on a baking sheet. The diameter of the wreath should be about 30 centimeters.
Garnish the cake with the remaining dried fruits and sugar, then brush the dough and fruits with egg yolk.
A tip: place a cup in the middle so that the dough maintains its wreath shape while baking.
Bake for half an hour at 180 degrees Celsius.
This recipe comes to us courtesy of Confeitaria Nacional, one of Portugal's best-known pastry shops, located in the heart of the capital Lisbon.