Bolo rei is the Portuguese Christmas cake, a crown-shaped ring of sweet bread studded with candied fruit and nuts, sold in every bakery from December through Epiphany. Traditionally it hid a dried fava bean (whoever found it bought next year’s cake) and a small trinket for luck; most Portuguese bakeries have dropped the hidden objects for safety reasons, and this recipe does the same.
Bolo rei, literally king cake, is a ring-shaped, brioche-like bread studded with candied and dried fruit and toasted nuts, and it gets its crown shape and jeweled topping from the story of the Three Kings following the star to Bethlehem.
It shows up in Portuguese homes and padarias from early December through Dia de Reis on January 6th, and a good one is somewhere between bread and cake: enriched with butter, eggs, and a splash of port, soft enough to tear with your hands, and never as heavy or as sweet as people expect before they try it.
If you have made our rabanadas or filhós (recipes on the site), you already have a feel for how Portuguese Christmas baking leans sweet, buttery and a little showy. This one takes more patience than either, mostly because of the rising time, but the technique is very forgiving.
Bolo Rei Recipe
Ingredients
- For the Fruit:
- 1/2 cup mixed candied orange peel and candied citron, chopped
- 1/3 cup golden raisins
- 1/3 cup dried cranberries or chopped dried apricots
- 1/4 cup port wine, warmed
- For the Dough:
- 4 cups all-purpose flour, plus more for kneading
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to about 110°F
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp salt
- Zest of 1 orange and 1 lemon
- 2 tbsp port wine (from the soaking fruit)
- For Topping:
- 1 egg, beaten, for egg wash
- 1/3 cup whole almonds and pine nuts
- Extra candied fruit, for decorating
- Coarse or pearl sugar, for sprinkling
Instructions
- Combine the candied fruit, raisins, and cranberries in a small bowl with the warmed port. Let soak at least 30 minutes, or up to overnight in the fridge.
- In a small bowl, stir the warm milk with a pinch of the sugar and the yeast. Let sit 5-10 minutes until foamy.
- In a stand mixer with the dough hook, combine flour, remaining sugar, and salt. Add the yeast mixture, eggs, softened butter, citrus zest, and 2 tablespoons of the port from the soaked fruit. Mix on low until a shaggy dough forms, then increase speed and knead about 8 minutes until smooth and elastic.
- Drain the soaked fruit well and knead it into the dough by hand until evenly distributed.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 2 hours, or until doubled.
- Punch down the dough and shape it into a thick rope. Form the rope into a ring on a parchment-lined baking sheet, pinching the ends together, and place a lightly greased bowl in the center to hold the shape while it rises.
- Cover loosely and let rise again for 45 minutes to 1 hour, until puffy.
- Preheat oven to 350°F. Remove the center bowl, brush the ring all over with egg wash, and press almonds, pine nuts, and extra candied fruit into the top.
- Bake 30-35 minutes, until deep golden brown and a skewer inserted into the thickest part comes out clean. Tent with foil if it browns too quickly.
- Cool at least 30 minutes before slicing. Sprinkle with coarse sugar just before serving.
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