Bolo Rei
Portuguese King Cake
A traditional Portuguese fruit cake, often enjoyed during the Christmas holidays. This enriched dough cake is studded with candied fruits and nuts, shaped into a crown, and symbolizes the riches of the Three Kings.
🧂 Ingredients
- 500 g All-purpose flour(Plus extra for dusting)
- 7 g Active dry yeast(Or 20g fresh yeast)
- 100 ml Warm milk(Around 40°C (105°F))
- 75 g Granulated sugar(For the dough)
- 2 large Eggs(Room temperature)
- 100 g Unsalted butter(Softened, room temperature)
- 5 g Salt
- 50 ml Port wine(Or sweet white wine)
- 200 g Candied fruits(Mixed, chopped into small pieces)
- 100 g Nuts(Such as almonds, walnuts, pine nuts, roughly chopped)
- 1 large Egg yolk(For egg wash)
- 2 tbsp Granulated sugar(For sprinkling)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the active dry yeast. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes - 2
Make the dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and the remaining sugar. Make a well in the center. Pour in the activated yeast mixture, the eggs, and the Port wine. Mix until a shaggy dough forms.
⏱️ 10 minutes - 3
Knead the dough: Gradually add the softened butter, a tablespoon at a time, while the mixer is running on low speed. Continue to knead for about 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, it will take longer, about 15-20 minutes. The dough should feel soft and slightly sticky.
⏱️ 15 minutes - 4
First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
⏱️ 1.5 - 2 hours - 5
Incorporate fruits and nuts: Gently punch down the risen dough. Scatter the chopped candied fruits and nuts over the dough. Knead gently for a few minutes until they are evenly distributed. Be careful not to overwork the dough at this stage.
⏱️ 5 minutes - 6
Shape the cake: Lightly grease a baking sheet or line it with parchment paper. Shape the dough into a ring or a crown shape on the prepared baking sheet. You can make a hole in the center and gently stretch it, or form a circular log and join the ends. If using, you can insert a dried fava bean into the dough at this stage (traditionally, whoever finds it has to buy the Bolo Rei next year).
⏱️ 10 minutes - 7
Second rise: Cover the shaped cake loosely with plastic wrap or a damp cloth. Let it rise again in a warm place for about 1 hour, or until it has visibly puffed up.
⏱️ 1 hour - 8
Preheat oven and egg wash: Preheat your oven to 180°C (350°F). In a small bowl, whisk the egg yolk with a teaspoon of water. Brush the top of the risen cake evenly with the egg wash. Sprinkle with the 2 tablespoons of granulated sugar.
⏱️ 5 minutes - 9
Bake the Bolo Rei: Bake for 35-45 minutes, or until the cake is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 35-45 minutes - 10
Cool and serve: Let the Bolo Rei cool completely on a wire rack before slicing and serving. It's delicious on its own or with a cup of coffee or tea.
⏱️ 1 hour
💡 Pro Tips
- ✓For a richer dough, you can add a tablespoon of honey to the yeast mixture.
- ✓Ensure your butter is softened but not melted for easier incorporation into the dough.
- ✓The fava bean is a traditional element; if using, ensure it's fully cooked within the cake.
- ✓Bolo Rei is best enjoyed within a few days of baking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Bolo Rainha (Queen's Cake): Made with only nuts and no candied fruits.
- Chocolate Bolo Rei: Add chocolate chips or chunks to the dough along with the fruits and nuts.
- Savory version: Reduce sugar and add herbs and cheese for a savory bread.