Bolo Rei
Bolo rei was introduced to Portugal in the late 19th century, adapted from the French tradition of galette des rois, though the Portuguese quickly transformed the recipe with their own citrus flavors and candied fruit. The crown shape, with a visible hole in the middle, is meant to evoke the royal crowns worn by the three magi on Epiphany, when the cake is traditionally eaten. The tradition of the hidden bean — whoever finds it must buy or bake the cake the following year — has been dropped for food safety reasons in many commercial bakeries, though it remains popular in homes that still bake bolo rei by hand. The selling season is strictly limited, from early December until Epiphany in January, with bakeries refusing to sell it outside this traditional window.
A crown shape with a hole in the middle
The dough is shaped into a ring hollow in the middle, resembling a royal crown, decorated with colorful candied fruit.
Candied fruit and raisins in the dough
Pieces of colorful candied fruit and raisins are kneaded directly into the sweet dough, scented with citrus zest.
A small trinket hidden inside
Traditionally a small dried bean or a tiny figurine is hidden in the dough, and whoever finds it must buy the cake next year.
Whole nuts and almonds on top
The golden crust is decorated with whole almonds, walnuts and whole candied fruit, arranged like the jewels of a crown.
Ingredients 4 servings
- 500g flour
- 10g dry yeast
- 100g sugar
- 100g soft butter
- 3 eggs
- 100ml warm milk
- 150g mixed candied fruit
- 50g raisins
- Grated orange and lemon zest
How to make it
- 1Dissolve the yeast in the warm milk with a teaspoon of sugar and let it foam for a few minutes.
- 2Mix the flour with the remaining sugar, then add the eggs, soft butter and yeast mixture, kneading until you get a smooth dough.
- 3Add the grated citrus zest and knead again for ten minutes, until the dough becomes elastic.
- 4Let the dough rise covered for two hours, until it doubles in size.
- 5Gently knead the candied fruit and raisins into the dough, then shape it into a ring on a lined tray, hiding a small dried bean inside.
- 6Let it rise another forty minutes, then decorate the top with whole almonds, walnuts and pieces of candied fruit.
- 7Bake at 180°C for thirty-five minutes, until golden and it sounds hollow when tapped.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
