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  1. 1. Bolo Rei – King ofPortuguese Cakes
  2. 2. Bolo Rei is Portugal’s king of cakes.Bolo Rei is Portugal’s king ofcakes. It’s traditionally eatenthroughout the Christmasseason, but mostly on January 6which is known as King’s day.The date is when the three kingsarrived in Jerusalem to greet thenewborn baby Jesus. The legendis that the three kings weredisputing which one of themwould be the first to give theirgift to Jesus. Upon their travelsthey met a baker who baked a Through the years coins and trinkets were added tocake with a bean inside it. Which the cake instead of the bean which would bringever one of them got the slice of good luck upon the bearer. The cake wascake with the bean would give introduced to Portugal by the Confeitariatheir gift first. National bakery run by the Casteneira family for over 100 years. Visit the website for the history of the origin of the recipe at
  3. 3. Confitaria Nacional Bolo Rei recipe from: Cascaistravel.comIngredients:Yeast2 tbsp active yeast2 tsp granulated sugar2/3 cup all purpose flour1/3 cup warm waterDough1 cup finely chopped assortedcrystallized fruit1/2 cup seedless raisins1 tsp finely grated lemon rind1 tsp finely grated orange rind2 tablespoons port wine1 tablespoon rum1 1/4 stick butter1 cup granulated sugar3 eggs Next
  4. 4. Confitaria Nacional2 egg yolks4 cups all purpose plain wheat flour1/3 cup warm milk1/4 cup chopped almonds1/4 cup chopped walnuts2 tbsp pine nutsa dried broad bean (fava) wrappedin greaseproof paper (optional)a small coin or other trinket(wrapped in greaseproof paper(optional)ToppingCrystallized fruit of your choice, such as pineapple, cherries, or figs1 eggIcing Sugar
  5. 5. Bolo Rei is Portugal’s king of cakes.Instructions:Prepare the yeast mixtureIn a small bowl mix together the yeast, sugarand flour and enough warm water to create asmooth dough. Cover and set aside to rise in awarm place for about 30 minutes or until it hasdoubled in sizeFor the DoughIn another bowl add the chopped crystallizedfruit, raisins, grated lemon and orange peel,port wine and rum. Leave the fruit to soak upthe liquid while you prepare the dough.
  6. 6. Bolo Rei is Portugal’s king of cakes.In a large bowl beat the butter and sugartogether with an electric mixer until smoothand creamy. Beat in the eggs and egg yolksone at a time, adding a little of the flour nowand then if you feel the mixture will curdle.Using a spoon, gradually beat in half of theremaining flour and the milk.Then add the yeast mixture to the doughmaking sure it is evenly blended together.Add the almonds, walnuts and pine nuts andthe crystallized fruit mixture.Lightly mix in as much of the remaining flouras you need to create a sticky bread likedough and until all the fruit and nuts areevenly covered by the dough.
  7. 7. Bolo Rei is Portugal’s king of cakes.Cover and leave to rise in a warm place forabout one hour or until it has doubled in size.Take the dough and knead for about oneminute, then shape into a round loaf and placeon a greased baking tray.Using your thumbs, open up a hole in themiddle of the dough so that you are left with awreath shape, or crown, about 25cms wide.You can grease a small empty food jar withvegetable oil and place it in the middle of thewreath to keep the hole open while you workon the topping.Make a hole with a knife on one side of thewreath and push the wrapped broad bean intothe dough. Choose another spot on thewreath, make a hole with the knife and pushthe wrapped coin into the dough.
  8. 8. Bolo Rei is Portugal’s king of cakes.ToppingDecorate the wreath with a fewcrystallized fruits. Beat the egg andbrush over the wreath. Cover and letrise in a warm place for about onehour or until it has doubled in size.Remove the food jar and bake in apreheated over at 190 degrees C forabout 40 minutes or until goldenbrown. Cool and dust with icingsugar.