📝 About This Recipe
A sophisticated sibling to the famous Bolo Rei, the Bolo Rainha (Queen Cake) swaps candied fruits for a decadent abundance of toasted nuts and dried fruits. This golden, crown-shaped brioche is a staple of Portuguese Christmas and Epiphany celebrations, offering a rich, buttery crumb scented with port wine and citrus. It is the perfect centerpiece for those who prefer the earthy, crunchy texture of premium nuts over syrupy fruits.
🥗 Ingredients
The Yeast Starter (Pre-ferment)
- 150 grams All-purpose flour (sifted)
- 30 grams Fresh yeast (or 11g of active dry yeast)
- 100 ml Warm water (approx. 37°C/98°F)
The Main Dough
- 600 grams All-purpose flour (plus extra for dusting)
- 150 grams Unsalted butter (softened at room temperature)
- 150 grams Granulated sugar
- 4 large Eggs (at room temperature)
- 50 ml Port Wine (Tawny or Ruby)
- 1 tablespoon Orange zest (finely grated)
- 1 tablespoon Lemon zest (finely grated)
- 1 pinch Salt (fine sea salt)
The Royal Nut Filling
- 100 grams Walnuts (coarsely chopped)
- 100 grams Almonds (slivered or whole blanched)
- 50 grams Pine nuts (authentic Portuguese variety if possible)
- 75 grams Hazelnuts (peeled and halved)
- 100 grams Golden raisins (soaked in a little warm port wine)
The Finish
- 1 large Egg yolk (beaten with a splash of milk for glazing)
- 1/4 cup Powdered sugar (for dusting)
- 2 tablespoons Apricot jam (melted for a glossy shine)
👨🍳 Instructions
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1
Start by making the yeast starter: In a small bowl, dissolve the yeast in warm water. Mix in 150g of flour until a soft ball forms. Cover with a damp cloth and let it rise in a warm, draft-free spot for 30-40 minutes until doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, sugar, and citrus zests until pale and fragrant.
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3
Add the eggs one by one to the butter mixture, beating well after each addition. Pour in the Port wine and the pinch of salt.
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4
Incorporate the yeast starter (the pre-ferment ball) into the butter and egg mixture, breaking it into small pieces to ensure it blends evenly.
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5
Gradually add the remaining 600g of flour. If using a stand mixer, use the dough hook on medium-low speed for about 10 minutes. If by hand, knead on a floured surface for 15 minutes until the dough is elastic, smooth, and no longer sticks to your hands.
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6
Once the dough is supple, fold in about two-thirds of the nuts and all the drained raisins. Knead gently just until the nuts are evenly distributed throughout the dough.
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7
Shape the dough into a large ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it has clearly doubled in bulk.
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8
Punch the dough down gently. Transfer to a baking sheet lined with parchment paper. Poke a hole in the center and stretch it out to form a large ring (crown shape) about 25-30cm in diameter.
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9
Brush the entire surface with the egg yolk wash. Decorate the top by pressing the remaining nuts into the dough in decorative clusters.
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10
Let the shaped cake rise for another 30-45 minutes. Meanwhile, preheat your oven to 180°C (350°F).
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11
Bake for 35-45 minutes until the cake is a deep golden brown. If the nuts begin to brown too quickly, tent the cake loosely with aluminum foil.
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12
Remove from the oven. While still warm, brush the dough sections (avoiding the nuts if possible) with melted apricot jam for a professional shine. Dust with mounds of powdered sugar for a snowy, festive look.
💡 Chef's Tips
Ensure your eggs and butter are at room temperature to prevent the dough from curdling during mixing. Don't skimp on the kneading time; developing the gluten is essential for that light, brioche-like texture. If the dough feels too sticky, add flour one tablespoon at a time, but be careful not to over-flour or the cake will be heavy. For the most authentic flavor, lightly toast the nuts in a dry pan before adding them to the dough to intensify their oils.
🍽️ Serving Suggestions
Serve a thick slice alongside a glass of aged Tawny Port or a sweet Madeira wine. It pairs beautifully with a hot cup of Portuguese 'Galão' (milky coffee) for a mid-afternoon treat. Spread a little salted butter on a toasted slice the next morning for an incredible breakfast. Accompany with a small bowl of pumpkin jam (Doce de Chila) for an extra layer of Portuguese tradition.