Bolo Rei (Portuguese King Cake)
- 8 cups flour 1000g
- 1 cup sugar 200g
- 6 eggs
- 3 sticks butter 340g
- 1 cup milk 240g warm about (105-110 F)
- 1½ tbsp dry active yeast 15g
- ⅓ cup port wine 60g
- 4 teaspoons salt 15g
- ½ cup toasted pine nuts 70g
- ½ cup toasted pecan nuts 70g
- 1 cup raisins 170g
- ½ cup a variety of diced Candied fruit 135g optional
For decorating the top of the cake
- candied oranges
- candied cherries
- variety of candied fruit
- nice whole nuts (not chopped)
- 3 tbsp apricot, peach, or pear jelly
- in a pan, add a little bit of oil, a pinch of salt; over low heat, toast, pine nuts and pecans. Continue stirring over low heat being careful not to burn the nuts. When the pine nuts have turned a golden brown color, they are done. Save to add into the dough. (you can use a variety of different nuts in this recipe)
- Butter the bundt pan with about 1 -1/2 tablespoons of butter.
- Combine the warm milk and a pinch of sugar with the yeast. Let it hydrate for about 10 minutes.
- Add the flour, salt, sugar and port wine to a mixing bowl along with the milk, yeast mixture
- Separate the egg whites from the egg yolks
- At this time, only add the egg whites to the flour mixture in the bowl.
- Knead/mix at slow speed to combine the ingredients. Knead the dough for about 3-5 minutes.
- Continue mixing / kneading at low speed at low speed while adding in one egg yolk at a time. Allow each yolk to fully incorporate into the dough before adding the next egg yolk.
- Next, continuing to mixing / kneading the dough while adding in about 1 tablespoon of butter. Let the butter fully incorporate into the dough before adding another tablespoon of butter. Continue adding the butter until it has all been mixed into the dough.
- Add the toasted nuts and raisins to the dough, continue mixing just enough to incorporate the nuts and raisins. (optional: at this time you could add an additional half cup of diced candied fruit)
- Using a rubber spatula, add the dough to the bundt pan. Fill the Bundt pan about 70% full. (if you have extra dough, you can cook it in a separate ramekin or cake pan)
- Allowed to proof / ferment for 1-1/2 to 2 hours. (This is assuming the temperature in your kitchen is about 75F° (24 C). If your kitchen is cooler, it might take 2 1/2 to 3 hours.)
- preheat your oven to 375°F or 190°C
- Bake the cake at 375°F, (190°C) 40-50 minutes. (If you have an instant read digital thermometer, the cake is done when the internal temperature gets to 185-190°F (87°C)
- Allow the cake to cool off for 15 to 20 minutes
Decorate the cake
- Mix the jam/jelly with equal parts water. Briefly warm up the mixture in the microwave. Brush the cake with the mixture to make it look shiny.
- Traditionally, this cake is usually decorated very extravagantly with a large variety of candied fruit, nuts, sometimes powdered sugar. So feel free to let your artistic side shine and decorate the cake that is appealing to your taste.