Weekend® - Macau Daily Times

cipe
YOU WILL NEED:
900 g / 1 lb and 15 ¾ oz of all purpose flour or bread flour;
50 g / 1 ¾ oz of active dry yeast;
100 ml / 3 ½ fl oz of warm milk;
350 g / 12 ¼ oz of sugar;
5 eggs;
Scrapings of 1 orange;
Scrapings of 1 lemon;
Pinch of salt;
1 teaspoon of ground cinnamon;
150 ml / 5 ¼ fl oz of black beer;
100 g / 3 ½ oz of butter, melted;
100 ml / 3 ½ fl oz of Port Wine;
75 g / 2 ½ oz of pine seeds;
75 g / 2 ½ oz of walnuts;
75 g / 2 ½ oz of almonds;
75 g / 2 ½ oz of Brazil nuts;
100 g / 3 ½ oz of dried cranberries;
75 g / 2 ½ oz of dried blueberries;
Egg wash;
Dried figs for decoration;
Dried dates for decoration;
4 tablespoons of apricot jam;
Icing sugar to dust the cake;
Butter to grease;
Flour to dust;
METHOD:
18 December 2010
Questions and comments to
newsroom@macaudailytimes.com
to publish at http://www.sundayflavors.blogspot.com
by Carlos Balona Gomes
Photo by Fabrizio Croce
Spread all the nuts on a baking sheet and take it to the oven for a very light toast;
Chop coarsely all the nuts, saving some for the decoration;
Soak the chopped nuts, cranberries and blueberries in Port Wine and reserve until you need to
incorporate it in the dough;
Dissolve active yeast with 100 ml / 3 ½ fl oz of warm milk and let it stand for 10 minutes;
In a large bowl incorporate the dissolved yeast with 250 g / 8 ¾ oz of flour and mix very well. Add
water or dust with flour to handle the mix until soft, rolling the dough into a ball;
Place the bowl in a warm place and let it rise for 1 hour;
Add into the dough ball the remaining flour (650 g / 1 lb and 7 oz), sugar, orange and lemon
scrapings, a pinch of salt, cinnamon, and black beer and mix everything very well;
Add eggs, one at a time and beat well in between;
Incorporate melted butter and mix well;
You may add some extra flour if the dough is too sticky and knead it, pushing the sides in, until the
dough is soft and elastic;
Add nuts, berries and the Port Wine mix and incorporate everything very well;
Dust the dough with flour and keep it in a warm place to rise again for around 90 minutes, until it
doubles in size;
Grease a baking sheet with butter and dust it with flour, tapping out any excess;
Place the dough on the prepared baking sheet, dust with flour and form a large ring with a hole in
the centre;
Wrap the dried fava bean in a piece of baking paper and insert it into the dough ring, concealing it
as best as possible (optional step);
Leave the ring to rise in a warm place for a further 30 minutes;
Preheat your oven to 180º C / 350º F;
Mix egg yolk with a little water to make egg wash and brush top and sides of the ring;
Decorate with reserved nuts, dried figs and dates or extra cranberries (you can chose a different
decoration);
Bake it in the oven for 45 minutes, until golden brown;
When baked, remove the cake from the oven and brush top and sides with apricot jam;
To finish, dust some parts of the ring with icing sugar, using a tight sieve, and allow your Bolo Rei
to cool for a while.
A Merry, Merry Christmas to all of you!
15