Bolo Rei – King of Portuguese Cakes

Ingredients:

Yeast

2 tbsp active yeast
2 tsp granulated sugar

1 tablespoon flour
1/3 cup warm water

Dough

1 cup finely chopped assorted crystallized fruit NOTE: (I used dried apricots, dates, and raisins in my cake)
1/2 cup seedless raisins
1 teaspoon  finely grated lemon rind
1 teaspoon finely grated orange rind
2 tablespoons port wine
2 tablespoons rum

1 teaspoon salt

1 and 1/4 stick butter (10 tablespoons)
1 cup granulated sugar
3 eggs
2 egg yolks
5 cups all purpose flour
1/2 cup warm milk

1/4 cup chopped almonds
1/4 cup chopped walnuts

Topping

crystallized fruit of your choice, such as pineapple, cherries, or figs
1 egg for egg wash
confectioners sugar


Instructions:

Prepare the yeast mixture

In a small bowl mix together the yeast, sugar and flour and warm water. Stir and let sit for a few minutes for yeast to dissolve and activate.

For the Dough

In another bowl add the chopped crystallized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.

In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time. Gradually beat in the flour and the milk. Then add the yeast mixture to the dough.

Add the almonds, walnuts and pine nuts and the crystallized fruit mixture.

Lightly mix in more flour as needed to create a sticky bread like dough.

Cover and leave to rise in a warm place for about one hour or until it has doubled in size.

Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.

Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown. I used a greased and floured ramekin and placed it in the middle of the wreath to form the wreath.

Note: To add the surprise: Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

Topping

Decorate the wreath with a few crystallized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size.

Remove ramekin and bake in a preheated over at 375 degrees F for about 40 minutes or until golden brown. Cool and dust with powdered sugar.