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Bolo Rei is a festive Portuguese cake that brightens tables during the Christmas season and into January. Its ring-shaped form, studded with colourful candied fruits and dusted with sugar, makes it instantly recognisable among holiday treats.
The cake is more than decoration. Beneath its jewel like topping lies a soft, buttery crumb enriched with dried fruits and nuts. It is a bread like cake that feels both celebratory and homely, carrying a sense of tradition in every slice.
Served at family gatherings or shared among friends, Bolo Rei is often sliced at the end of a meal alongside coffee or port. Its sweetness is gentle, allowing the fruit and nut flavours to shine through without becoming heavy.
What Is Bolo Rei?
Bolo Rei is a yeasted cake enriched with eggs, butter, sugar, and a generous helping of dried and candied fruits. It is baked into a crown shape, symbolising celebration and festivity, and finished with a glossy glaze and sugar crystals.
The crown like ring is topped with candied fruits in bright reds, greens, and yellows. These give the cake its distinct look while adding a chewy sweetness that contrasts with the soft crumb beneath.
Traditionally, a small trinket and a dried bean were hidden inside the cake. Whoever found the trinket kept it for luck, while the person who found the bean was tasked with providing the next year’s cake.
Ingredients and Taste
The dough is enriched with eggs and butter, giving it a tender, slightly brioche like texture. Sugar brings a gentle sweetness, while dried fruits such as raisins, figs, and apricots add natural depth.
Candied fruits, both inside and on top, provide bursts of colour and concentrated sweetness. Chopped nuts, often almonds or walnuts, lend a warm, earthy note and a satisfying bite.
The flavour is balanced rather than intense. Each mouthful offers the softness of the cake, the chew of dried fruit, and the slight crunch of nuts. The aroma of citrus zest and a hint of brandy or port lingers with every bite.
A Taste of History
Bolo Rei arrived in Portugal in the late 19th century, inspired by a French cake known as gâteau des rois. It was first introduced in Lisbon by a bakery that adapted the recipe to suit Portuguese tastes and ingredients.
Its association with Christmas and Epiphany quickly took hold, becoming a centrepiece of seasonal celebrations. The crown shape symbolised the biblical three kings, while the hidden bean and trinket added an element of fun and anticipation.
Although the tradition of hiding objects inside has faded in many homes, Bolo Rei remains a cherished part of the holiday season. Bakeries fill their windows with the brightly decorated rings from December into January.
Today, variations exist, including Bolo Rainha, which replaces the candied fruits with extra nuts, and chocolate filled versions. Yet the classic Bolo Rei still carries the festive spirit of a cake that has been part of Portugal’s winter tables for generations.
How to Make Bolo Rei (Portuguese King Cake)
Bolo Rei is Portugal’s festive crown shaped sweet bread, rich with dried fruits, nuts, and candied peel. Soft inside yet golden on the outside, it carries the warm aroma of brandy and citrus. Expect a rewarding bake that blends tradition with celebration. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 500g strong bread flour
- 100g caster sugar
- 100g unsalted butter, softened
- 15g fresh yeast (or 7g dried yeast)
- 150ml warm milk
- 3 large eggs
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp brandy or port wine
- 1 tsp salt
For the fruit and nut mix
- 150g mixed dried fruit (raisins, sultanas, chopped dates)
- 50g chopped candied orange peel
- 50g chopped candied citron peel
- 50g whole almonds
- 50g walnuts
For decoration
- Extra candied fruits for topping
- Whole nuts for garnish
- Icing sugar for dusting
Cooking Instructions
Step 1: Activate the yeast
To begin, dissolve the fresh yeast in the warm milk with 1 tbsp of the sugar. Let it stand for 10 minutes until foamy. This ensures a strong rise. Move to mixing the dough.
Step 2: Mix the dough base
In a large mixing bowl, combine flour, the remaining sugar, and salt. Add softened butter, eggs, citrus zest, brandy, and the activated yeast mixture. Mix until it forms a rough dough. Proceed to kneading.
Step 3: Knead until smooth
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until elastic and smooth. If using a stand mixer, use the dough hook for about 6 minutes. Move to first proof.
Step 4: First proof
Place the dough in a lightly greased bowl, cover with a clean cloth, and leave in a warm place for about 1.5 hours or until doubled in size. Continue with fruit preparation.
Step 5: Prepare the fruit and nut mix
While the dough is rising, mix dried fruits, candied peel, and nuts in a bowl. Lightly dust with flour to prevent clumping. Move to incorporating the fruit.
Step 6: Incorporate fruit and nuts
Punch down the risen dough. Flatten it slightly and knead in the fruit and nut mix until evenly distributed. Shape the dough into a ball. Move to final shaping.
Step 7: Shape into a crown
Make a hole in the centre of the dough ball and gently stretch to form a ring shape. Place on a lined baking tray. Tuck extra candied fruits and nuts into the top for decoration. Transition to final proof.
Step 8: Second proof
Cover the shaped dough lightly and leave for another 45 minutes until slightly puffed. Preheat the oven to 180°C (fan 160°C). Move to baking.
Step 9: Bake until golden
Bake in the preheated oven for 30–35 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil. Move to cooling.
Final step: Cool and dust
Allow the Bolo Rei to cool on a wire rack. Once cooled, dust generously with icing sugar before serving. For presentation, slice at the table to reveal the jewel like fruit inside.
Variations and substitutions
- If candied citron peel is unavailable, use more candied orange or dried apricots.
- Swap brandy for rum or omit alcohol entirely, replacing with orange juice.
- Use pecans or hazelnuts instead of walnuts for a different nutty note.
Cooking Tips for Perfect Bolo Rei
- Use fresh yeast if possible, for a more authentic rise and flavour.
- Ensure all ingredients are at room temperature before starting.
- Soak dried fruit in brandy overnight for deeper flavour.
- Avoid over-kneading after adding fruit to prevent tearing the dough.
Portuguese Bolo Rei (King Cake)
Ingredients
For the dough
- 500 g strong bread flour
- 100 g caster sugar
- 100 g unsalted butter softened
- 15 g fresh yeast or 7g dried yeast
- 150 ml warm milk
- 3 large eggs
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp brandy or port wine
- 1 tsp salt
For the fruit and nut mix
- 150 g mixed dried fruit raisins, sultanas, chopped dates
- 50 g chopped candied orange peel
- 50 g chopped candied citron peel
- 50 g whole almonds
- 50 g walnuts
For decoration
- Extra candied fruits for topping
- Whole nuts for garnish
- Icing sugar for dusting
Instructions
- To begin, dissolve the fresh yeast in the warm milk with 1 tbsp of the sugar. Let it stand for 10 minutes until foamy. This ensures a strong rise. Move to mixing the dough.
- In a large mixing bowl, combine flour, the remaining sugar, and salt. Add softened butter, eggs, citrus zest, brandy, and the activated yeast mixture. Mix until it forms a rough dough. Proceed to kneading.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until elastic and smooth. If using a stand mixer, use the dough hook for about 6 minutes. Move to first proof.
- Place the dough in a lightly greased bowl, cover with a clean cloth, and leave in a warm place for about 1.5 hours or until doubled in size. Continue with fruit preparation.
- While the dough is rising, mix dried fruits, candied peel, and nuts in a bowl. Lightly dust with flour to prevent clumping. Move to incorporating the fruit.
- Punch down the risen dough. Flatten it slightly and knead in the fruit and nut mix until evenly distributed. Shape the dough into a ball. Move to final shaping.
- Make a hole in the centre of the dough ball and gently stretch to form a ring shape. Place on a lined baking tray. Tuck extra candied fruits and nuts into the top for decoration. Transition to final proof.
- Cover the shaped dough lightly and leave for another 45 minutes until slightly puffed. Preheat the oven to 180°C (fan 160°C). Move to baking.
- Bake in the preheated oven for 30–35 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil. Move to cooling.
- Allow the Bolo Rei to cool on a wire rack. Once cooled, dust generously with icing sugar before serving. For presentation, slice at the table to reveal the jewel like fruit inside.
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