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Authentic Bolo Rei Recipe Portugal, Europe
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Port-Infused Bolo Rei
Ready in 9hThis recipe gives instructions on preparing a simpler bolo rei, simpler meaning with fewer ingredients, not less delicious. The dried nuts and crystallized fruits are soaked in port wine for flavor and then worked into the dough. The preparation method also differs from the traditional recipe in that the fat is creamed with sugar, and eggs are beaten first. The preferment and flour are added last, making for a soft, fluffy sweet bread.
Traditional Bolo Rei
PREP 1h
COOK 1h 20min
RESTING 14h
READY IN 16h 20min
This traditional recipe is adapted from www.visitportugal.com, a promotional website set up by the Portuguese Tourist Board.
Ingredients
FIRST DOUGH
500g (1.1 lbs) all-purpose flour
50g (1.75 oz) baker's yeast
250 ml (1 cup + 1 tbsp) water, lukewarm
SECOND DOUGH
1 kg (2.2 lbs) flour
350g (12.3 oz) sugar
350g (12.3 oz) margarine, soft temperature
20g (4 tsp) salt
6 eggs
zest of 2 oranges
zest of 2 lemons
200 ml (3/4 cup + 1 tbsp + 1 tsp) artisanal black beer
200 ml (3/4 cup + 1 tbsp + 1 tsp) licor beirão
200 ml (3/4 cup + 1 tbsp + 1 tsp) anise liqueur
200 ml (3/4 cup + 1 tbsp + 1 tsp) aquardiente
200 ml (3/4 cup + 1 tbsp + 1 tsp) port wine
200 ml (3/4 cup + 1 tbsp + 1 tsp) triple sec
600g (1.3 lbs) crystallized fruits (in small pieces)
500g (1.1 lbs) dried fruits
GARNISH
1 egg
1 egg yolk
crystallized pumpkin of various colors, to taste
crystallized figs
crystallized tangerines
crystallized cherries
almonds cut into sticks
SUGAR CLUMPS
100g (3.5 oz) sugar
100g (3.5 oz) powdered sugar
water, to taste
Preparation
1
FIRST DOUGH
Step 1/3
Crumble the baker's yeast into a large container.
Step 2/3
Add the flour and pour in the lukewarm water and knead.
Step 3/3
Let the yeast activate, and the dough rise.
2
SECOND DOUGH
Step 1/8
Add all the ingredients, except the nuts and dried fruits, for the second dough to a large bowl and knead for 5 minutes.
Step 2/8
Add the first dough and knead until the dough no longer sticks to the sides of the bowl.
Step 3/8
Place the dough onto a working surface, then knead in the nuts and the dried fruits into the dough.
Step 4/8
Transfer the dough into a bowl, cover with a cloth, and leave overnight to rise in a cold spot.
Step 5/8
The following day, divide into two, then shape each into a ball and place on a tray lined with parchment paper and sprinkled with flour. Shape each into a ring shape. Place a greased upside-down ramekin (or a suitable object) in each hole so it doesn't close during baking.
Step 6/8
Leave to rise in a warm spot.
Step 7/8
Meanwhile, add the yolk and egg yolk to a small bowl, then whisk well with a fork.
Step 8/8
Once risen, glaze the rings of dough with an egg wash.
3
GARNISH
Step 1/4
Press the crystallized fruit into the surface of each.
Step 2/4
Make sugar clumps by mixing sugar and enough water. Your aim is to get a consistency that clumps when pressed together.
Step 3/4
Place three sugar clumps on the top of each bread.
Step 4/4
Press the almond sticks into the surface of the dough.
4
BAKING
Step 1/1
Bake in a 180°C/350°F oven until golden, about 40 minutes.
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