Bolo Rei (King Cake) is a Portuguese fruit bread traditionally served to celebrate Dia de Reis on January 6th (Epiphany), however it is popular throughout the Christmas season. It is a ring shaped buttery brioche-style bread laced with glazed fruits, citrus peel, dried fruits and pine nuts. The shape of the bread represents the crowns of the three Kings and the garnish of sliced glazed fruits represent the jewels on top.
We have it every year at Christmas and it’s a particular favourite of mine, not just because it’s delicious but also because there is a curious tradition associated with eating it. There are two surprises hidden within the bread dough before it is baked. One is a present, like a coin, a charm or a medal. The other is a dried broad bean! Tradition dictates that the person who receives the broad bean in their slice, must provide the Bolo Rei the following year, either by buying it or making it.
I have fond memories of finding a charm in my slice one Christmas, I was a little girl and at the time it was as exciting as getting another present. I also remember my grandfather trying to hide the broad bean under his plate when he thought no-one was looking but got caught much to the hilarity of the rest of the family around him.
It looks gorgeous and tastes delicious, although, it is not gluten-free. I’m not sure that the texture or taste would be reproducible with gluten-free flours but it’s worth a try! Meanwhile, here is the recipe for the regular Bolo Rei.
Ingredients
750g plain flour
30g baker’s yeast
150g butter or margarine
150g caster sugar
150g crystallized fruits chopped roughly.
150g dried fruits & nuts (pine nuts & walnuts).
4 eggs
1 lemon
1 orange
100ml Port wine
1 teaspoon salt
1 Dried Broad bean
1 Trinket wrapped in greaseproof paper
For decoration
1 egg yolk
Large pieces of/whole crystallized fruits
Handful pine nuts & halved walnuts
2/3 crushed sugar cubes / sugar crystals
1) Begin by adding the chopped crystallized fruit and the dried fruit, to the port and leave them to soak.
2) Dissolve the yeast in 100ml of tepid water and add a cup of flour (part of the total quantity). Mix well and leave it to rise in a warm place for 15 min.
3) Meanwhile, cream the butter and sugar with the zest from the lemon and orange.
4) Add the eggs one by one, mixing well between each addition.
5) Add the yeast & flour mix and when it is well mixed, add the remaining flour and the salt.
6) Mix and knead the dough well, it should be smooth and elastic. Note: If it’s a little stiff, add a little warm milk.
7) Mix in the macerated fruits and mould into a ball.
8) Smother the dough in a little flour and cover with a clean cloth.
9) Leave in a warm place (airing cupboard) for 5 hours to rise. Note: It should double in volume.
10) When well risen, mould the dough back into a slightly flattened ball on a greased baking tray.
11) Open a hole in the centre of the ball and stand an empty jam jar in the gap, in order to keep the ring open during cooking.
12) Add the broad bean and trinket by pushing them into the dough at random positions.
13) Glaze the dough with egg yolk and arrange the large pieces of crystallized fruit on top of the ring.
14) Finally sprinkle the nuts and crushed sugar on top of the dough and cook at 180°C for 40 min or until firm and golden.Test with a skewer - it should slide out clean when fully cooked.
A cake fit for a King!!
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