inthekitchen
Hail to the King
Chef Ronald Jimenez • Lisbon Bakery
This purveyor of Portuguese breads and cakes keeps tradition close
to the heart of his homeland. Ronald now helms longstanding Lisbon
Bakery, and proudly distributes to restaurants citywide from his
panaderia.
Bolo Rei
This traditional Portuguese sweet
bread is a Christmas favourite in
Winnipeg, Portugal and Mexico.
Bolo Rei translates to "King’s
Cake", a reference to the three
wise men in the Christmas story,
and celebrates Christmas day, or
“Dia de Reis”.
INGREDIENTS
Dough
1 1/2 cups candied/dried nuts
2 cups candied/dried fruit
1 cup Port wine
5 cups fl our
3 1/2 tsp dry yeast
1 cup warm water
1 cup butter
1 cup sugar
Zest of 1 lemon
Zest of 1 orange
5 eggs (keep 1 for garnish)
50
ciao! / dec/jan / two thousand seventeen
1 cup salt
1/4 cup powdered sugar
METHOD
Dough
1. Chop candied fruits and nuts,
mix together, add 1 cup Port
wine and let rest.
2. In a large bowl, dissolve yeast
in 1 cup warm water. Add 1 cup
of fl our and mix well. Cover with
cloth and let rise in a warm
place for 15 minutes.
3. Beat butter with sugar, lemon
and orange zest. Add 4 eggs,
beating after each addition, and
add yeast.
4. Add the rest of the fl our and
salt, kneading until mixture is
elastic and soft.
5. Add 3/4 of nut and fruit
mixture to dough and knead
again. Keep remaining nuts and
fruit mixture for garnish.
5. Shape the dough, sprinkle
with fl our and cover with a cloth,
letting it rise for 3 hours or until
doubled in volume.
6. Put the dough on a round
14-inch cake tray and make a
hole in the middle.
7. Preheat oven to 350ºF.
Garnish
1. Brush the cake with 1 beaten
egg yolk and brush the entire
surface.
2. Decorate with remaining fruits
and nut mixture, and sprinkle
with powdered sugar over the
cake.
3. Bake for 40 to 55 minutes.
Yield 1 large wreath