📝 About This Recipe
A centerpiece of Portuguese Christmas traditions, Bolo Rei is a rich, brioche-like wreath studded with a jewel-toned array of crystallized fruits and crunchy nuts. This golden, aromatic bread is scented with orange zest and Port wine, offering a perfect balance of citrus brightness and deep, yeasty warmth. Legend says the dough represents the earth, the fruits the gifts of the Magi, and its circular shape the crown of the Three Kings.
🥗 Ingredients
The Yeast Starter
- 150 grams All-purpose flour (sifted)
- 30 grams Fresh yeast (or 11g dry active yeast)
- 100 ml Warm water (between 100°F and 110°F)
The Dough
- 600 grams All-purpose flour (plus extra for dusting)
- 150 grams Unsalted butter (very soft, 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 teaspoon Salt (fine sea salt)
Fruits and Nuts
- 150 grams Assorted crystallized fruits (chopped small for the inside)
- 50 grams Pine nuts
- 50 grams Walnuts (coarsely chopped)
- 100 grams Sultanas or raisins (soaked in a little Port wine)
Decoration
- 100 grams Large crystallized fruit slices (figs, oranges, cherries, and pears)
- 4-5 tablespoons Powdered sugar (for dusting piles)
- 1 Egg yolk (beaten with 1 tsp milk for glaze)
- 2 tablespoons Apricot jam (melted, for brushing after baking)
👨🍳 Instructions
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1
Prepare the yeast starter by dissolving 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 about 30-40 minutes until doubled in size.
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2
In a large mixing bowl (or stand mixer), cream together the softened butter, sugar, and citrus zests until light and fluffy.
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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 salt, and continue mixing.
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4
Incorporate the risen yeast starter into the butter and egg mixture, breaking it up slightly with your hands or a wooden spoon.
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5
Gradually add the remaining 600g of flour. Knead the dough for about 10 minutes by hand or 7 minutes with a dough hook until it is smooth, elastic, and pulls away from the sides of the bowl. If it’s too sticky, add flour a tablespoon at a time.
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6
Fold in the chopped crystallized fruits, pine nuts, walnuts, and soaked raisins. Ensure they are evenly distributed throughout the dough.
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7
Shape the dough into a ball, place in a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in volume.
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8
Punch the dough down and transfer it to a parchment-lined baking sheet. Form a hole in the center and stretch it out to create a large ring (wreath shape). The hole should be wide, as it will shrink during the second rise and baking.
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9
Cover the wreath loosely and let it rise again for 45-60 minutes.
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10
Preheat your oven to 180°C (350°F). Brush the entire surface of the cake with the egg wash.
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11
Decorate the top by pressing large pieces of crystallized fruit into the dough. Create 3 or 4 small mounds of powdered sugar on top of the dough (this is a traditional visual signature of Bolo Rei).
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12
Bake for 35-45 minutes until the cake is a deep golden brown and sounds hollow when tapped on the bottom.
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13
While still hot, brush the plain parts of the cake (not the sugar mounds) with melted apricot jam to give it a professional, glossy shine.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure the dough emulsifies perfectly. If the dough is too sticky to handle, grease your hands with a little vegetable oil rather than adding too much extra flour, which can make the cake heavy. For a more intense aroma, soak your raisins in the Port wine overnight. Watch the cake closely in the final 10 minutes; if it browns too quickly, cover it loosely with aluminum foil. Tradition used to include a dried fava bean and a small metal toy inside; for safety, it is better to skip the toy and just enjoy the fruit!
🍽️ Serving Suggestions
Serve a thick slice with a glass of chilled Tawny Port wine for the ultimate pairing. Pairs beautifully with a strong Portuguese 'bica' (espresso) or a galao (latte). Enjoy it as a festive breakfast on Christmas morning with a thin layer of salted butter. Leftover slices are incredible when lightly toasted and served with a dollop of mascarpone. It makes a stunning centerpiece for a holiday dessert table alongside Arroz Doce.