Ingredients with Measurements:
- 500g all-purpose flour
- 100g sugar
- 100g butter, softened
- 3 eggs
- 1/2 cup warm milk
- 1/4 cup dry white wine
- 1/4 cup port wine
- 1/4 cup brandy
- 1/4 cup orange blossom water
- 1/4 cup active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/2 cup candied orange peel
- 1/2 cup candied lemon peel
- 1/2 cup candied cherries
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1 egg yolk
- 1 tbsp milk
- 1/2 cup powdered sugar
- 1 tbsp water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, nutmeg, and cardamom. Mix on low speed until well combined.
2. Add the eggs, butter, warm milk, white wine, port wine, brandy, and orange blossom water to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 10-15 minutes, until it becomes smooth and elastic.
4. Add the candied fruits, raisins, and chopped almonds to the dough. Mix on low speed until they are evenly distributed.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, until it has doubled in size.
6. Preheat the oven to 350°F (180°C).
7. Line a baking sheet with parchment paper.
8. Punch down the dough and shape it into a ring. Place it on the prepared baking sheet.
9. In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the top of the dough.
10. Bake the bolo rei for 30-40 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
11. Let the bolo rei cool completely on a wire rack.
12. In a small bowl, whisk together the powdered sugar and water to make a glaze. Drizzle the glaze over the top of the bolo rei.
13. Serve the bolo rei in slices.
Time:
Preparation time: 30 minutes
Rising time: 1-2 hours
Cooking time: 30-40 minutes
Total time: 2 hours and 10 minutes
5. Temperature:
Preheat oven to 350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 14g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 260mg
Carbohydrates: 71g
Fiber: 3g
Sugar: 38g
Protein: 9g
Substitutions for ingredients:
- You can use any combination of candied fruits that you like, or substitute them with dried fruits.
- If you don't have orange blossom water, you can use orange zest instead.
- If you don't have port wine, you can use red wine instead.
- If you don't have brandy, you can use rum instead.
Variations:
- You can add chopped walnuts or pecans to the dough for extra crunch.
- You can sprinkle the top of the bolo rei with pearl sugar before baking.
- You can add a small plastic figurine and a dried bean to the dough before baking. The person who finds the figurine in their slice is said to have good luck for the year, while the person who finds the bean has to buy the bolo rei next year.
Tips and tricks:
- Make sure all of your ingredients are at room temperature before starting.
- Don't overmix the dough, or it will become tough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- Let the dough rise in a warm, draft-free place for best results.
- Don't skip the egg wash, as it gives the bolo rei a shiny, golden crust.
Storage instructions:
- Store the bolo rei in an airtight container at room temperature for up to 3 days.
- You can also freeze the bolo rei for up to 3 months. Thaw it at room temperature before serving.
Reheating instructions:
- To reheat the bolo rei, wrap it in foil and bake it in a 350°F (180°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the bolo rei on a festive platter, garnished with fresh berries and sprigs of mint.
- Dust the top of the bolo rei with powdered sugar before serving.
Garnishes:
- Fresh berries
- Sprigs of mint
- Powdered sugar
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Cheese plate
- Croissants
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the dough was placed in a drafty area. Make sure your yeast is fresh and let the dough rise in a warm, draft-free place.
- If the bolo rei is too dry, it may have been overbaked. Check it a few minutes before the recommended baking time to avoid overbaking.
Food safety advice:
- Make sure all of your ingredients are fresh and properly stored.
- Wash your hands and all surfaces and utensils that come into contact with the dough to prevent contamination.
Food history:
- Bolo rei is a traditional Portuguese Christmas cake that dates back to the 19th century. It is typically served from December 25th until Epiphany on January 6th.
Flavor profiles:
- Sweet
- Spicy
- Fruity
- Nutty
Serving suggestions:
- Serve the bolo rei as a dessert or a sweet breakfast treat.
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Region: Portuguese