Traditional Bolo Rei (King Cake)

Prepare the yeast mixture:

1. In a small bowl mix together the yeast, sugar and flour and enough warm water to create a smooth dough. Cover and set aside to rise in a warm place for about 30 minutes or until it has doubled in size

For the Dough:

1. In another bowl add the chopped cristalized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.
2. In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time, adding a little of the flour now and then if you feel the mixture will curdle. Using a spoon, gradually beat in half of the remaining flour and the milk.
3. Then add the yeast mixture to the dough making sure it is evenly blended together.
4. Add the almonds, walnuts and pine nuts and the cristalized fruit mixture.
5. Lightly mix in as much of the remaining flour as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough.
6. Cover and leave to rise in a warm place for about one hour or until it has doubled in size.
7. Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.
8. Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide. You can grease a small empty food jar with vegetable oil and place it in the middle of the wreath to keep the hole open while you work on the topping.
9. Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

Topping:

1. Decorate the wreath with a few crystalized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size. Remove the food jar and bake in a preheated over at 190 degrees C for about 40 minutes or until golden brown. Cool and dust with icing sugar.

Recipe & Photo Credit: gourmetana