Ingredients with Measurements:
- 500g all-purpose flour
- 100g granulated sugar
- 100g unsalted butter, softened
- 3 eggs
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/4 cup rum
- 1 tbsp active dry yeast
- 1 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup candied fruit (optional)
- 1 egg yolk, beaten (for egg wash)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix on low speed until combined.
3. Add the softened butter, eggs, warm milk, rum, and yeast mixture to the bowl. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Add the chocolate chips and candied fruit (if using) to the dough and mix until evenly distributed.
6. Cover the bowl with a damp towel and let the dough rise in a warm place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. Punch down the dough and shape it into a ring, leaving a hole in the center. Place the ring on the prepared baking sheet.
9. Brush the top of the dough with the beaten egg yolk.
10. Bake the bolo rei for 30-35 minutes until golden brown and cooked through.
11. Let the bolo rei cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Rising time: 1-2 hours
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 430
- Fat: 15g
- Carbohydrates: 62g
- Protein: 10g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use dark rum instead of light rum for a stronger flavor.
- You can use dried fruit instead of candied fruit.
Variations:
- You can add chopped nuts to the dough for extra crunch.
- You can sprinkle the top of the bolo rei with powdered sugar before serving.
Tips and tricks:
- Make sure the yeast is fresh and active for the dough to rise properly.
- Don't overmix the dough or it will become tough.
- Let the dough rise in a warm place for best results.
- You can freeze the bolo rei for up to 2 months.
Storage instructions:
- Store the bolo rei in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bolo rei, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes until warmed through.
Presentation ideas:
- Serve the bolo rei on a festive platter with a dusting of powdered sugar.
Garnishes:
- You can garnish the bolo rei with fresh fruit or whipped cream.
Pairings:
- Serve the bolo rei with a cup of hot cocoa or coffee.
Suggested side dishes:
- The bolo rei is a sweet bread that can be enjoyed on its own.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is not fresh or the dough didn't have enough time to rise.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the dough.
Food history:
- Bolo rei is a traditional Portuguese Christmas cake that is typically served on Epiphany (January 6th).
Flavor profiles:
- The bolo rei is a sweet bread with a hint of rum and chocolate.
Serving suggestions:
- Serve the bolo rei as a dessert or a sweet breakfast treat.
Related Categories
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Region: Portuguese
Taste: Sweet, Rich, Moist, Chocolatey