Bolo Rei (Portuguese Christmas King Cake)
A soft, orange scented ring of enriched dough packed with candied fruit and nuts, the centrepiece of a Portuguese Christmas.
- Time3 hr 30
- LevelMedium
- Costabout £0.75 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a large bowl. Add 3 eggs, the milk, port and citrus zest and mix to a soft dough. Add the butter in pieces.
- 2
Knead on a lightly floured surface for 10 minutes, until smooth and stretchy. Put in an oiled bowl, cover and leave somewhere warm for 1 hour 30 minutes until doubled.
90 min - 3
Knead in the candied fruit, raisins, walnuts and pine nuts until they are evenly spread.
- 4
Shape the dough into a ball, then push a hole through the middle and stretch it into a ring about 28 cm wide. Put it on a lined baking tray with a small oiled glass or ramekin in the hole so it keeps its shape.
- 5
Cover and leave to rise for 45 minutes until puffy. Heat the oven to 180°C (160°C fan).
45 min - 6
Brush with beaten egg, then press the glace cherries on top. Bake for 30 to 35 minutes until deep golden and hollow sounding underneath. Cover loosely with foil if it browns too fast.
35 min - 7
Brush the hot cake with the warm apricot jam. Cool on a rack. Slice thickly and eat the same day, or toast the next day with butter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
