After midnight mass on Christmas Eve, Portuguese families sit down to a festive dinner. The traditional dessert is Bolo Rei, or King's Cake, a rich fruit-filled bread.
| Cake | ||
|---|---|---|
| 2 | C | finely copped mixed candied fruit |
| 1 | C | seedless raisins |
| 2 | tsp. | each finely grated lemon and orange rind |
| 1/2 | C | Port |
| 2 | pkg. | active dry yeast |
| 3/4 | C | granulated sugar |
| 6 | C | all-purpose flour |
| 3/4 | C | lukewarm water |
| 3/4 | C | butter, softened |
| 4 | eggs | |
| 2/3 | C | lukewarm milk |
| 1 | C | chopped almonds or walnuts |
| Melted butter |
Meanwhile, in bowl, whisk together yeast, 1 tbsp. of the sugar, 1 cup of the flour and water until smooth. Cover and let rise in warm spot for 30 minutes or until doubled in volume.
In large bowl and using electric mixer, beat butter and remaining sugar until fluffy. beat in eggs, one at a time, beating well after each addition. beat in 1 cup of the flour and milk.
Stir down yeast mixture; beat into egg batter. With wooden spoon, mix in fruit mixture and nuts. Stir in as much of the remaining flour, 1 cup at a time, as needed to make a soft, sticky dough.
Transfer to large greased bowl; lightly brush top of dough with melted butter. Cover and let rise in warm spot for 1 hour or until doubled in volume.
Punch down dough; divide in half. On floured surface and with floured hands, knead each half for 1 minute. Shape each half into ball; place on greased baking sheets.
With two fingers, form hole in center of each ball and gently shape into 9-inch ring with 3-1/2 inch hole in center. Grease outside of two empty 19-oz. cans; place in center of each to ensure rings hold shape.
| Topping | ||
|---|---|---|
| 5 | candied | pineapple rings |
| 1 | egg | |
| 1/3 | C | candied cherries |
| 2 | tbsp. | corn syrup |
| icing sugar | ||
Cover lightly and let rise in warm spot for 1 hour or until doubled in volume. Bake in 375F oven for 35 to 40 minutes or until golden brown. Transfer to racks; brush with corn syrup and let cool.