Bolo rei

Preparation steps

• Step 1 : Chop 3/4 of the Candied fruits and marinate in the Port wine. Keep the rest whole for decoration.
• Step 2 : Crumble the Fresh Yeast into 100mL of warm water, then add a glass of Flour. Cover and leave to stand in a warm place for fifteen minutes.
• Step 3 : In a bowl, beat the Unsalted butter (cut into pieces) with the Sugar. Add the Eggs one at a time and mix until smooth.
• Step 4 : Add the Lemon and Orange zests to the mixture.
• Step 5 : Add the Fresh Yeast and Flour mixture and mix again.
• Step 6 : Add remaining Flour and pinches of Salt. Mix to a perfectly smooth paste.
• Step 7 : Finally, add the Candied fruitsmacerated in the Port wine. Mix and form a ball in the bowl. Sprinkle with a little flour, cover and leave to rest in a warm place for 4 to 5 hours. After resting, the dough should have doubled in volume.
• Step 8 : Pré-aquecer o forno a 180°C.
• Step 9 : Place a sheet of baking paper on an ovenproof tray, then roll out the dough into a wreath shape. To hold the center of the cake in place, you can use an oven-safe bowl or round container.
• Step 10 : Brush the top with an egg, then decorate the cake with the remaining Candied fruits and Dried fruits (almonds, walnuts, hazelnuts, pine nuts, etc.).
• Step 11 : Bake at 180°C for about 30 minutes, checking regularly.
• Step 12 : Allow to cool before serving. You can sprinkle with powdered sugar or add a glaze to decorate to taste.