King Cake

King Cake (Bolo-Rei)

2 small or 1 large cake

100 grs crystallized cherries (or candied peel), chopped

50 grs raisins

50 grs pine nuts

1/2 glass Oporto Wine

600 grs (4 1/2 cups) all-purpose flour

125 ml (about 1/2 cup) warm water

2 tea spoon dry yeast

1 tea spoon salt

1 tea spoon vanilla extract

100 grs (1/4 cup) caster sugar

100 grs butter (3/4 cup), softened

3 eggs

Topping

12 crystallized cherries

50 grs raisins and pine nuts (or candied peel)

2 soap spoon light brown sugar

2 soap spoon water(remaining Oporto Wine)

milk to glaze
icing sugar for decoration

Soak chopped cherries, raisins and pine nuts in Oporto Wine, at least for 6 hours (or best overnight).

Dissolve the yeast in 125ml of tepid water and leave for 5 minutes. In a large bowl, combine the flour with salt - make a well in center of flour and pour in dissolved yeast. Gently fold some of surrounding flour into pool of yeast to form a soft paste in center of well. Meanwhile, cream the butter and sugar with vanilla extract. Add the eggs one by one, mixing well between each addition. Incorporate butter mixture into flour mixture and continue bringing in sides to form a soft dough. Knead the dough well, it should be smooth and elastic. Add macerated fruits and knead to distribute evenly. Smother the dough in a little flour and cover with a clean cloth. Place bowl in a warm draft free area, and let rise until doubled in size, for about 1 hour.

Once dough has doubled, punch down and let rest for 5 minutes. If you're making 2 small cakes (like me), divide into 2 equal parts. Using your fingers, open a hole in the centre of each ball. Cover with a towel, let rise again for another hour, until doubled in size. Glaze the dough with milk and arrange the crystallized cherries, raisins and pine nuts on top of the ring (push raisins and pine nuts a bit, so they won't fall as the dough rises). Bake at 180ºC for 45-50 minutes or until golden.

Place remaining Oporto Wine in a small sauce pan and add a little water and sugar, mix over stove until incorporated and a bit liquid, so it is easy to brush on finished ring. After removing the cake from the oven, gently brush top and sides with this mixture. Sprinkle with icing sugar.