Portuguese Christmas Recipes

Bolo Rei (Portuguese Christmas Cake)


cup brandy
cup warm milk
cup almonds, sliced
cup cranberries, dried
cup dark chocolate, chopped
1 cup butter, softened
1 cup sugar
1 egg yolk
1 fava bean, dried
1 tablespoon lemon, rind
1 tablespoon orange, rind
1 teaspoon salt
1oz active yeast
2 tablespoons water
4 cups all purpose flour
4 eggs
4 tablespoons apricot jam

Where to buy the ingredients



1. Take of cranberries and chop them roughly and place in a bowl
2. Add the brandy to the bowl and soak the cranberries
3. In a separate bowl add the warm milk and yeast then stir until the yeast has dissolved
4. Allow the mix to stand for 10 minutes
5. Mix the flour and salt in a separate large bowl
6. In the flour mix make a well and pour in the warm milk
7. Fold the flour into the milk slowly to make a soft paste
8. Add in the eggs one at at time, beating well each time into the flour mix
9. Add the softened butter into the flour mixture well and fold in the side to form a soft dough
10. Turn the dough out onto a floured surface and knead until soft and smooth
11. On top of the kneaded dough add the soaked cranberries, almonds and chocolate and continue to knead the dough until the mix is evenly distributed
12. Roll the dough into a ball and place in a clean bowl. Mark a cross in the top of the dough with the tip of a knife
13. Cover with a teatowel and leave for 4 hours and allow to double in size
14. Punch down the dough and leave for a further 20 minutes
15. On a buttered baking tray, shape the dough into a ring. Ensure you place an ovenproof ramekin in the centre of the ring before baking
16. Place in waxed paper the fava bean and place concealing the bean in the bottom of the dough ring
17. Cover again with a teatowel for another hour, until the ring doubles in size
18. Mix the egg yoke with a small amount of water and brush the top and the sides of the ring
19. Decorate the ring with almonds, the remaining cranberries, lemon and orange rind
20. Place the ring into a preheated oven of 350F/180C for 45 minutes until goldern brown
21. Towards the end of the baking time, warm the apricot jam with 2 tablespoons of water in a small saucepan over a low to medium heat
22. Once the liquid is incorporated in the jam it will be ready to brush the Bolo Rei
23. Remove the Bolo Rei from the oven and brush the top and sides with the jam
24. Allow to cool and serve.

Where To Buy Cookery Books

Amazon - Online Store
The Book Depository - Bookstore
Blackwell's - Bookstore
Waterstones - Bookstore