Bolo Rei (King’s Cake)

Dough

• 180 ml Whole milk, lukewarm
• 110 g Caster sugar
• 7 g Instant yeast
• 500 g Plain flour
• 6 g Fine sea salt
• 3 Egg, room temperature
• 120 g Unsalted butter, softened
• 60 ml Port wine

Fruit and finish

• 120 g Candied orange peel
• 120 g Raisin
• 80 g Roasted almonds
• 20 g Icing sugar

1. Warm the milk until just lukewarm, then stir in the caster sugar and instant yeast. Leave for 5 minutes until the surface looks slightly foamy.
2. Put the flour and fine sea salt into the bowl of a stand mixer. Add the yeast mixture, the eggs and the port, then mix with the dough hook on low speed until a rough dough forms.
3. With the mixer running on medium-low, add the softened butter a little at a time, letting each addition disappear before adding more. Knead for 8 to 10 minutes until smooth, elastic and only slightly tacky.
4. Tip the dough into a mixing bowl and cover. Leave in a warm place for 60 to 75 minutes, or until doubled in size.
5. Punch down the dough, then knead in the candied orange peel and raisins until evenly distributed. Shape into a ball, cover, and rest for 10 minutes to relax the gluten.
6. Line a baking tray, then shape the dough into a ring and place it on the tray. Cover and prove for 45 to 60 minutes, until puffy and the dough springs back slowly when pressed.
7. Heat the oven to 180°C (355°F). Press the roasted almonds onto the top of the ring, then bake for 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped underneath.
8. Cool on the tray for 10 minutes, then transfer to a rack to cool completely. Dust generously with icing sugar before serving.

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