Bolo Rainha (Queen’s Cake)

Dough and filling

• 200 ml Whole milk, lukewarm
• 90 g Caster sugar
• 7 g Instant yeast
• 500 g Plain flour
• 6 g Fine sea salt
• 1 tsp Ground cinnamon
• 3 Egg, room temperature
• 100 g Unsalted butter, softened
• 120 g Walnuts
• 120 g Almonds
• 140 g Raisin

To finish

• 20 g Icing sugar

1. Warm the milk until just lukewarm. Stir in 1 tbsp of the caster sugar, then mix in the yeast and leave for 5 minutes until lightly foamy.
2. In a large bowl, mix the flour with the salt and cinnamon. Add the yeast mixture and the eggs, then mix to a shaggy dough.
3. Knead until smooth and elastic, about 8 to 10 minutes by hand or 6 to 8 minutes in a stand mixer. Work in the butter a little at a time until fully incorporated and the dough is glossy.
4. Cover and leave the dough to rise in a warm place until doubled in size. This should take about 60 to 75 minutes depending on room temperature.
5. Meanwhile, roughly chop the walnuts and almonds. Mix them with the raisins and the remaining caster sugar.
6. Tip the dough onto a lightly floured surface and gently press it out into a rough rectangle. Scatter over the nut and raisin mixture, then fold and knead briefly just until evenly distributed.
7. Shape the dough into a long rope, then join the ends to form a ring and pinch well to seal. Transfer to a baking tray and cover loosely, then leave to prove until puffy, about 35 to 45 minutes.
8. Heat the oven to 180°C (355°F). Bake for 30 to 35 minutes until lightly browned and the loaf sounds hollow when tapped underneath; if it colours too quickly, cover loosely with foil.
9. Cool on a rack until completely cold. Dust with the icing sugar just before serving.

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