On the sixth and seventh day of Christmas...

On the sixth and seventh day of Christmas my true love sent to me... 'Bolo Rei'... The king cake. 

A traditional Xmas cake in Portugal, was originally french and introduced to the portuguese during the 19th century. 

A cake with a hole in the middle, made from a white light dough filled with nuts, raisins and crystalized fruit. It will be hard to find a portuguese household that doesn't have this cake at Christmas! 

It's also part of the tradition to have a small toy baked into the dough... However this was banned due to it being a choking hazard and now you can find a fava bean instead. 

As time goes by the market evolves and some have explored that and have created different versions of this cake in a bid to attract those who don't enjoy this fruit cake... For those who don't enjoy crystalized fruit like myself, there is now a queen cake, a cake made with just the nuts and dried fruit. But some go further an choose to attract the chocolate lovers, a chocolate a vermicelli pumpkin king cake! 

My parents enjoy this cake a lot. Particularly on Christmas day, In the morning, toasted with butter. Christmas feels that one bit special... 

Want to try it this year? Here's how to make it... 

Ingredients

• ½ Cup Candied Citrus Fruit
• 3 T. Raisins
• ½ Cup Pine Nuts
• ½ Cup Walnuts
• ⅓ Cup plus 2 Teaspoons Port Wine
• 2½ teaspoon active dry yeast
• ⅓ Cup plus 2 teaspoons milk
• 3½ Cups unbleached flour
• 1½ teaspoon salt
• 7 Teaspoon unsalted butter, softened
• ⅓ Cup plus 2 teaspoons sugar
• Grated zest of 2 oranges
• 3 eggs, beaten
• 1 dried fava bean and Large Coin
• Topping:
• 1 egg yolk beaten with 1 teaspoon water
• 10 candied cherries
• 1 package of Natural Delights Medjool Dates
• Powdered sugar for garnish

Instructions

1. Soak candied fruit, raisins and pine nuts in Port Wine overnight or until plump.
2. Sprinkle yeast into milk in bowl and let stand 5 minutes. Stir to dissolve.
3. Mix flour and salt in large bowl.
4. Make well in center and pour in dissolved yeast.
5. Use wooden spoon to draw enough flour into dissolved yeast to form soft paste.
6. Cover bowl with dish towel and let stand until “sponge” is frothy and slightly risen, about 20 minutes.
7. In separate bowl, beat butter with sugar and orange zests until light and fluffy.
8. Add eggs, 1 at a time, and beat well after each addition.
9. Add mixture to flour mixture and mix in flour from sides to until dough is soft.
10. Turn dough out onto lightly floured work surface.
11. Knead until soft, smooth, silky and elastic, about 10 minutes.
12. Knead in dried fruit and pine nuts until evenly distributed.
13. Place dough into clean bowl and cover with dish towel.
14. Let rise until doubled in size. We usually let it sit overnight, but as little as 2 hours is usually ok.
15. Punch down, then let rest 10 minutes.
16. Shape dough into ring and place on buttered baking sheet.
17. Wrap dried fava bean or trinket separately in wax paper.
18. Insert tiny package into bottom of shaped dough.
19. Cover with dish towel and set aside until doubled in size, about 1 hour.
20. To prepare topping:
21. Brush dough with egg glaze and decorate with candied fruit and powdered sugar.
22. Bake at 350°F. 45 minutes until golden.
23. Cool on wire rack.
24. Makes 1 Loaf

Source: http://familyfoodie.com/bolo-rei-the-king-of-christmas-desserts/

     Source: food52.com 

Have a merry bake!!!!