Bolo Rei - Portuguese Christmas Cake

Posted on December 20, 2007 
Filed Under Food

Although Christmas is still a few days away it seems to have taken over: life as we know it. The holidays are a funny time of year - the shopping, planning, trips, wrapping, cooking…it just goes on and on. So for the last couple of years we’ve decided to inject “fun” into the equation and purposely back away from our monitors and chaos, and get our hands dirty in the kitchen. So what better way to start, than with the most traditional Christmas cake in Portugal - Bolo Rei.

Bolo rei - Traditional Portuguese Cake

Bolo Rei is a sweet bread with a large hole in the center, looking a lot like a large sweet bagel, decorated with candied fruit and nuts. It was once enjoyed on December 25th, and January 6th to celebrate Christmas and Kings day, respectively. But mix, sweets with the Portuguese palette, and you get temptation that can’t be reserved to two days a year. So, today Bolo Rei is everywhere by late November, with fresh batches baked daily, well into January.

Bolo Rei is suspected to have arrived in Portugal around the 19th century, fashioned after the French Galette des Rois, it quickly became popular in Lisbon and Porto and then spread throughout the country. Part of its charm, aside from taste, is the mystery it carries, the secret of the “Fava Bean”. Legend has it that hiding a fava bean came from a children’s game that was later adapted by adults. The “Fava Bean” is critical to this sweet treat, because it sets the tradition for the following Bolo Rei on January 6th and possibly the following years celebration.

Most families have a tradition around Bolo Rei and the “Fava Bean”. Some say whomever gets the slice with the “Fava Bean” has to buy or bake the next Bolo Rei; others say, the finder of the “Fava Bean” is the “king of the celebration”, or hosts the next celebration. Also, a gift is sometimes included, fortunately the person to find the gift, just gets lucky!

Bolo Rei

The mystery of the “Fava Bean” can be fun, but I warn this can get out of hand, and recommend you watch carefully who takes part in your Bolo Rei nibbling. I’ve seen some rascally characters - eat, hide, conspire and even feed their “Fava Bean” to the dog, to get out of bringing the next one…so be warned and watch for those “Fava Bean Evaders”, they may be lurking around your table.

I can understand not everyone likes candied or crystallized fruit, I’m not a huge fan either, but there are all sorts of alternatives. I got creative and switched the candied fruit for cranberries, chocolate and almonds, to suit my taste - so feel free to experiment with things you like.

Bolo Rei

Bolo Rei
Source: Adapted from Cozinha Tradicional

4 cups all purpose flour
1 oz active yeast
¼ cup milk (warm)
1 cup butter (softened)
1 cup sugar
½ cup chopped dark chocolate
½ cup dried cranberries
½ cup sliced almonds
4 eggs + 1 egg yolk
1 tbsp lemon rind
1 tbsp orange rind
¼ cup brandy
1 tsp salt
1 dried fava bean
4 tbsp apricot jam
2 tbsp water

Instructions:

  1. Chop ¾ of cranberries and reserve remaining ¼ to decorate
  2. Soak chopped cranberries in brandy until ready to use
  3. Add yeast to warm milk, let stand for 10 minutes and stir to dissolve completely
  4. In a large bowl mix flour and 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 soft paste in center of well
  5. In a separate bowl beat butter, sugar, lemon and orange rind until smooth and fluffy
  6. Add eggs one at a time, and beat well after each
  7. Incorporate butter mixture into flour mixture and continue bringing in sides to form a soft dough
  8. Lightly dust dough with flour, to handle, and turn out onto floured surface. Knead until soft, smooth and elastic.
  9. Add chopped cranberries, chocolate and almonds and knead to distribute evenly
  10. Roll dough into a ball and dust lightly with flour, put dough in a clean bowl, mark and X in the dough with the tip of a knife, and cover with a fresh dish towel *Note: Place bowl in a warm draft free area, and let rise until doubled in size, about 4 hours.
  11. Once dough has doubled, punch down and let rest for 20 minutes
  12. On buttered cookie sheet form a large ring with dough and insert an ovenproof ramekin or cookie cutter in center to keep hole while baking
  13. Wrap fava bean in waxed paper, like a small envelope, and insert into bottom of dough ring, concealing the fava bean in the ring of dough as best possible.
  14. Cover with dish towel, let rise again for another hour, until doubled in size
  15. Preheat oven to 350F/180C
  16. When ring is ready, mix egg yoke with a little water to make a egg wash, then brush top and sides of ring, and decorate with fruit and almonds
  17. Place in oven for 45 minutes and until golden brown
  18. When Bolo Rei is almost baked, place apricot jam in a small sauce pan and add a little water (aprox. 2 tbps), mix over stove until incorporated and a bit liquid, so it is easy to brush on finished ring
  19. After removing the Bolo Rei from the oven, gently brush top and sides with jam mixture.
  20. Cool and serve.

Bolo Rei

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There’s nothing like a warm Bolo Rei with a steamy cafe, but this cake can be made ahead, and served when needed.

This recipe proved to be a bit of a challenge, and unfortunately my “master bakers” weren’t anywhere to be found, to rescue what turned out to be a dryish Bolo Rei. I think in part because of the quantity of flour and activity of the yeast. So I’ve reduced the flour from 6 cups to 4, and I highly recommend letting the yeast sit for a few minutes to become active. Either way the cake came out with a really nice flavour but a bit heavy. If anyone has tips or tricks on how to make a really fluffy Bolo Rei or how I can adapt the recipe…I’m all ears.

If you liked this article, you might also like these articles:
  • Folar da Páscoa - Portuguese Easter Cake
  • Tarte de Natas - Portuguese Fresh Cream Cake

    • Comments

    21 Responses to “Bolo Rei - Portuguese Christmas Cake”

    1. At Home with Kim Vallee on January 4th, 2008 10:22 pm

      I enjoyed reading your experience. You wrote a pleasant and informative post. I made a post about the Epiphany celebrations where you are featured.

      Your blog is splendid. I just discovered it but I am planning to come back. I visited Portugal in the past. I really enjoyed my trip and we ate well in your country.

    2. Eddie on January 11th, 2008 11:16 pm

      Ola Kim,

      Thank you for your kind words and including us in your Epiphany post, very nice.

      We took a few days off after the holidays but we’re getting warmed up again - to cook, drink and discover lots of new things in 2008, so hope to see you around!

    3. Lily on January 14th, 2008 11:29 pm

      I’ve only just spotted this post. Thanks for all the info on Bolo Rei - I shall definately be making one next Christmas!

    4. Eddie on January 18th, 2008 6:10 am

      Great. Let me know how it goes!

    5. olly on February 14th, 2008 4:57 pm

      ex pat - trying to bake cakes using local flour, but they come out very heavy HELP!!!!!!!!!

    6. Eddie on February 15th, 2008 10:04 pm

      Ola Olly,

      The flour here is a bit different, and there are a few to choose from. For cakes I’ve been happy with Branca de Neve - Para Bolos. “Para Bolos” means “for cakes”, anything else and you might be getting into more bread type flours. One other tip; eggs here are quite strong, so you might want to add a couple of drops of vanilla to offset that eggy flavour. Hope that helps.

    7. Paullett DeMoura on March 1st, 2008 5:17 pm

      I will eventually try your beautiful looking bread. I came across it while looking for a different Portugese Christmas Cake. I do not know the name of it. My father is from Maderia if that is any help. I want to make some for his Birthday.
      The cake is usually round, not very big. It’s dark, fairly spicy and it’s sort of hard. You don’t want to drop this sucker on your foot you’d brake a toe. What this cake is also …is addictive. If you know the name of this cake, or some site I might try I would appricate it.

    8. Eddie on March 1st, 2008 8:08 pm

      Ola Paulette,

      I’m familiar with the cake, but haven’t tried making it myself. I believe its simply called “Bolo da Madeira” or something close to it. I have an old cookbook with recipes from all over Portugal, I can dig it up and email it to you if that helps.

    9. Sandy Kussoy on June 16th, 2008 10:50 am

      Wouw.. Ilove it even I haved not yet taste. I know the taste very deliciuos.Ohh ya do you mind if I try to makes this for my family?

      Bestregards,
      Sandy

    10. Eddie on June 18th, 2008 4:39 pm

      Ola Sandy,

      Please do, I would love to hear how the recipe turns out for you. If you have any questions, let me know.

      Good luck and enjoy!

    11. Keshala De Silva on November 29th, 2008 3:07 am

      I made this cake down in Oz for a Christmas Party, it was just amazingly delicious! Also a very big hit, unfortunately I made it on a cooler day so my dough didn’t rise as much as i’d like. But other than the cake being a bit dry, nothing a bit of whipped cream on the side didn’t fix! It was just gorgeous in appearance and so so delicious!!!!

    12. Anabela da Silva on December 11th, 2008 8:09 pm

      I HATE Bolo Rei, but my Mom LOVES it. So, I am going to surprise her this X-mas and bake it for her.
      I was hoping if you could locate a recipe for me that comes from Serra da Estrela Portugal? It’s called Bolo Negro. My grandma would make it for me everytime we went there on vacation. Saddly,she has long ago passed away and no one in the family knows the recipe.

    13. Eddie on December 12th, 2008 3:15 pm

      @Anabela good luck, I hope it works out for you. I was able to find the following recipe, however it’s in Portuguese for Bolo Negro: http://www.receitasemenus.net/content/view/3415/185/

      I have yet tried this recipe but looks good. Let me know how it turns out for you. Happy Holidays!

    14. Serafina on December 16th, 2008 9:01 pm

      Hate to tell you but that not THE Bolo Rei recipe. Bolo Rei is made with cristalized fruit and nuts and does not have chocolate and cranberries. You want REAL Portuguese recipes go to

      http://www.gastronomias.com/

      Otherwise, fabulous blog :)

    15. Eddie on December 17th, 2008 8:46 pm

      @Serafina thanks for your comment, you’re right. As I’ve pointed out on the recipe above, “I can understand not everyone likes candied or crystallized fruit, I’m not a huge fan either, but there are all sorts of alternatives. I got creative and switched the candied fruit for cranberries, chocolate and almonds, to suit my taste - so feel free to experiment with things you like”.

      Who said Portuguese recipes can’t evolve?

    16. Serafina on December 18th, 2008 1:49 am

      Portuguese are not Latinos. Latino is a person of Latin America or Spanish speaking descent. Portuguese is a Romance language and derived from Latin of course but does not mean we are Latinos. Thank you for giving me a change to clarify things. I’m very proud of my culture :)

    17. Anne-Britt on December 21st, 2008 6:40 pm

      Serafina, how awful if somebody thought You were of Spanish origin. (Neither good winds nor good marriages from Spain.)

      As far as I know the Portuguese language has its roots in the spanish dialect of Galicia. The Portuguese is a Latino. QED.

    18. Susie on December 27th, 2008 1:11 am

      Portuguese people are NOT Latinos. The definition of that word has taken on a completely different conotation in North America, meaning someone who is of South American or Spanish decent, of which we are DEFINATELY NOT!

    19. Anne-Britt on January 2nd, 2009 10:30 am

      Tell me someone, why it is a fate worse than death for a Portuguese being considered Spanish?

    20. Paul on January 7th, 2009 2:22 pm

      Bolo Rei is a very heavy, dry, sweet (if you put the crystallized fruit and sugar on it) cake, because of its dryness and sweetness it is normally eaten with a glass of Port or a cup of coffee. Either way i cant get enough of it.

      Enjoy.
      Paul

    21. Paullett DeMoura on February 22nd, 2010 3:59 am

      To Answer the question of Portuguese VS Spanish

      1st Portuguese are not Latinos! Spanish people are good people. They have a separate culture from the Portuguese. It’s like saying American’s and Canadians are the same people. In a way it can be argued but there are major differences in what they have done in history. What they have accomplished in history has a lot to do with how they think.They think differently. Genetically they may seem to be the same but culturally, nationally…how they act and what they have accomplished is very different. Portuguese are not Spaniards. They are proud of how they are viewed in history as a people. It’s part of their identity. That is mostly why they do not want to be called Spaniards or Latinos. The connection of Latino right or wrong is that the person is Spanish decent.

      As for Language much like Canadians and Americans who like the British they descended from they all speak English. As we all know each has it’s differences but the same root. Portuguese DID NOT come from any Spanish Dialect. However, the did share the same root language at one I think if what I have read is correct.

      From Wikipedia, the free encyclopedia:
      Galician and Portuguese were, in medieval times, a single language which linguists call Galician-Portuguese, Medieval Galician, or Old Portuguese, spoken in the territories initially ruled by the medieval Kingdom of Galicia.

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