Simple Bolo Rei (Portuguese King Cake) by @opecadomoraemcasaoficial

55 min

12 servings

🌾

500 g

Wheat flour T55

🍬

75 g

Sugar

🍞

8 g

Dry baker's yeast

🥚

2

Eggs

🥚

2

Egg yolk

🧈

100 g

Butter

🧂

5 g

Salt

🥃

40 ml

Brandy

💧

100 ml

Water

🌾

500 g

Flour

🍬

White sugar

🍬

Icing sugar

  1. Measure
    • type 55 wheat flour
    • granulated sugar
    • dry baker's yeast

    Measure the flour, 75 g granulated sugar, dry yeast, salt, softened butter, brandy, and warm water into a mixing bowl.

  2. Add
    • egg
    • egg yolk

    Add the 2 eggs and 1 egg yolk to the bowl.

  3. Knead
    • type 55 wheat flour

    Knead the mixture until the dough is smooth, elastic, and no longer sticks to the hands.

  4. Rise

    Cover the dough and let it rise for about 120 minutes, or until visibly expanded.

  5. Preheat

    Preheat the oven to 200°C.

  6. Shape

    Shape the risen dough into a ring and place it on a parchment-lined baking tray.

  7. Brush
    • egg yolk

    Brush the shaped dough with 1 egg yolk and let it rest for 60 minutes.

  8. Mix
    • icing sugar
    • warm water

    Mix the icing sugar with a small amount of water until it resembles wet sand.

  9. Scatter
    • icing sugar
    • Sugar

    Scatter small mounds of the moistened sugar over the rested dough.

  10. Bake

    Bake the cake for 30 to 40 minutes, until deeply golden and cooked through.

  11. Transfer

    Transfer the baked cake to a wire rack and cool briefly before serving.

Simple Bolo Rei (Portuguese King Cake) by @opecadomoraemcasaoficial

55 min

12 servings

🌾

500 g

Wheat flour T55

🍬

75 g

Sugar

🍞

8 g

Dry baker's yeast

🥚

2

Eggs

🥚

2

Egg yolk

🧈

100 g

Butter

🧂

5 g

Salt

🥃

40 ml

Brandy

💧

100 ml

Water

🌾

500 g

Flour

🍬

White sugar

🍬

Icing sugar

Preparation Steps

  1. Step 1/11

    Measure the flour, 75 g granulated sugar, dry yeast, salt, softened butter, brandy, and warm water into a mixing bowl.

    🌾type 55 wheat flour
    🍬granulated sugar
    🍞dry baker's yeast
    🧂salt
    🧈unsalted butter
    🥃brandy
    💧warm water
    ⚖️kitchen scale
    🥛measuring jug
    🥣mixing bowl

  2. Step 2/11

    Add the 2 eggs and 1 egg yolk to the bowl.

    🥚egg
    🥚egg yolk
    🥣mixing bowl

  3. Step 3/11

    Knead the mixture until the dough is smooth, elastic, and no longer sticks to the hands.

    🌾type 55 wheat flour
    🥣mixing bowl
    🥐dough scraper

  4. Step 4/11

    Cover the dough and let it rise for about 120 minutes, or until visibly expanded.

    🥣mixing bowl

  5. Step 5/11

    Preheat the oven to 200°C.

  6. Step 6/11

    Shape the risen dough into a ring and place it on a parchment-lined baking tray.

    🍳baking tray
    📜parchment paper
    🥐dough scraper

  7. Step 7/11

    Brush the shaped dough with 1 egg yolk and let it rest for 60 minutes.

    🥚egg yolk
    🖌️pastry brush
    🍳baking tray

  8. Step 8/11

    Mix the icing sugar with a small amount of water until it resembles wet sand.

    🍬icing sugar
    💧warm water
    🥣mixing bowl

  9. Step 9/11

    Scatter small mounds of the moistened sugar over the rested dough.

    🍬icing sugar
    🍳baking tray

  10. Step 10/11

    Bake the cake for 30 to 40 minutes, until deeply golden and cooked through.

    🍳baking tray

  11. Step 11/11

    Transfer the baked cake to a wire rack and cool briefly before serving.

    ✨wire rack
    🍳baking tray

Composition

Ingredients

Types

Leavening agents, Eggs, Seasonings, Alcohol

Ingredients

Wheat flour T55, Sugar, Dry baker's yeast, Eggs, Egg yolk, Butter, Salt, Brandy, Water, Flour, White sugar, Icing sugar

Notes

Egg yolk (for the dough, for brushing the dough before baking), Butter (softened), Brandy (aguardente), Water (lukewarm, a little, mixed with the white sugar topping), Flour (extra, for dusting if needed), White sugar (mixed with a little water into a wet-sand texture, for topping), Icing sugar (for dusting after baking)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

290 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 43g, Sugars: 11g, Fat: 10g, Saturated fat: 5.8g, Fiber: 1.6g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 2.1mg, Sodium: 180mg, Potassium: 75mg

Vitamins

Vitamin A: 85µg, Vitamin B12: 0.25µg, Vitamin D: 0.35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, kitchen scale, measuring jug, dough scraper, baking tray, pastry brush, parchment paper, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Christmas, Epiphany, Holiday celebration, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@opecadomoraemcasaoficial

Origin

Cuisine

Portuguese

Geographic

Portugal, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Chewy, Crisp sugar topping

Flavors

Sweet, Buttery, Mild, Yeasty, Brandy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled in an airtight container,Keep away from direct sunlight), fridge : 5 days (Wrap tightly or place in an airtight container,Bring to room temperature or warm before serving), freezer : 2 months (Slice before freezing,Wrap airtight and thaw at room temperature)