Bolo Rei

Name: Bolo Rei
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 12 servings
Cuisine: Portuguese
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1/2 cup whole milk, warmed; 2/3 cup granulated sugar; 2/3 cup unsalted butter, softened; 3 large eggs; 1 tsp kosher salt; 2 tsp orange zest, finely grated; 1/2 tsp ground cinnamon; 1/4 cup port wine; 1 cup golden raisins; 1 cup mixed candied fruit, chopped; 1/2 cup whole almonds, chopped

The Portuguese king cake of Christmas: an enriched yeast dough shaped into a ring and studded with candied fruit, raisins soaked in port, and almonds, scented with orange zest and cinnamon. Plan ahead: allow about 3 hours for rising.

80 minHardServes 12380 cal/serving

PortugueseDessertOvenVegetarianShellfish-Free

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Ingredients

4 cups all-purpose flour
2 1/4 tsp active dry yeast
1/2 cup whole milk, warmed
2/3 cup granulated sugar
2/3 cup unsalted butter, softened
3 large eggs
1 tsp kosher salt
2 tsp orange zest, finely grated
1/2 tsp ground cinnamon
1/4 cup port wine
1 cup golden raisins
1 cup mixed candied fruit, chopped
1/2 cup whole almonds, chopped

Instructions

1

Warm 1/2 cup warmed whole milk to 110°F. Stir in 2 1/4 tsp active dry yeast and one-eighth of 2/3 cup granulated sugar. Let stand 10 minutes until foamy.
2

Warm 1/4 cup port wine and soak 1 cup golden raisins and 1 cup chopped mixed candied fruit in it for 20 minutes. Drain well.
3

Mix 4 cups all-purpose flour, the remaining 2/3 cup granulated sugar, 1 tsp kosher salt, 1/2 tsp ground cinnamon, and 2 tsp orange zest in a large bowl. Add the yeast mixture and 3 large eggs, and stir into a dough.
4

Knead the dough 8 minutes, working in 2/3 cup softened unsalted butter a little at a time, until smooth and elastic. Knead in the drained fruit and 1/2 cup chopped whole almonds.
5

Cover and let rise in a warm place about 1 1/2 hours, until doubled.
6

Shape the dough into a ring on a parchment-lined sheet and press a hole through the center. Cover and let rise 45 minutes more.
7

Heat the oven to 350°F. Bake 35 to 40 minutes, until deep golden and the center reads 190°F. Cool on a rack.

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Questions

Is there a substitute for yeast in Bolo Rei?

The entry for Bolo Rei calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Bolo Rei gluten-free?

Yes. The gluten in Bolo Rei is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Bolo Rei vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk, warmed, 2/3 cup unsalted butter, softened and 3 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Bolo Rei contain tree nuts?

Yes: 1/2 cup whole almonds, chopped. The full allergen list for this entry is gluten, dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Bolo Rei the day before?

Yes. Step 5 is a built-in pause of 2 hours: "Cover and let rise in a warm place about 1 1/2 hours, until doubled." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

Pink Guava Agua Fresca drink
Aperol Spritz drink

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