{"id":4259,"date":"2021-06-11T16:48:30","date_gmt":"2021-06-11T14:48:30","guid":{"rendered":"http:\/\/brasil.polardemo.it\/bolo-rei-torta-del-re\/"},"modified":"2021-06-12T17:35:20","modified_gmt":"2021-06-12T15:35:20","slug":"bolo-rei-torta-del-re","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=4259","title":{"rendered":"Bolo Rei (King Cake)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


The “King Cake” is a leavened cake shaped like a crown “inlaid” with candied fruit and nuts, that gives the familiar symbolism of the gifts of the Magi: gold (the crust of the cake), myrrh (the fruit) and frankincense (aroma). Traditionally, each cake has inside a dried broad bean (reminiscence of the Roman Saturnalia banquets) and\/or a small gift (or money). Whoever finds the bean in his piece of cake has to bring next year’s “King Cake”, but at the same time this same person will get good luck in the new year.<\/p>\n\n\n\n


The “G\u00e2teau des Rois” made its first recorded appearance in France at the court of Louis XIV, during the New Year and Epiphany period. However, it is a inherited tradition from the Roman Empire period. This cake has spread quickly across France, giving place to many different versions of its original recipe. After the French Revolution period its name must be changed to “G\u00e2teau des sans-culottes”. Around 1869 the typical original recipe from the south of the Loire River was introduced in Portugal, more precisely in the “Confeitaria Nacional de Lisboa”, becoming soon an important part of Christmas and Epiphany celebrations. (Information source: Cozinha Tradicional Portuguesa, Maria de Lourdes Modesto, Editorial Verbo,1986)<\/p>\n\n\n\n


Ingredients
For the yeast mixture:<\/strong>
\u2022 25 g fresh yeast
\u2022 50 ml warm milk
\u2022 1 tablespoon sugar
\u2022 50 g all-purpose flour
For the dough:
\u2022 350 g all-purpose flour, approximately
\u2022 75 g butter
\u2022 75 g sugar
\u2022 \u00bd teaspoon salt
\u2022 \u00bd teaspoon shredded lime zest
\u2022 1 teaspoon shredded orange zest
\u2022 3 small eggs (150 g)
\u2022 50 ml Port wine
\u2022 100 g chopped candied fruit
\u2022 50 g raisins
\u2022 50 g chopped mixed nuts
\u2022 1 dried broad bean, optional
To finish:<\/strong>
\u2022 1 egg yolk
\u2022 1 tablespoon olive oil
\u2022 50 g mixed nuts
\u2022 250 g entire candied fruit
\u2022 pearl sugar<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Dissolve the yeast in warm milk, add sugar and all-purpose flour, mix well. Let it rise in a warm place.<\/li>
  2. Soak the chopped candied fruit and the raisins in the Port wine.<\/li>
  3. When “yeast mixture” has doubled in volume add the dough ingredients, except the fruits and the nuts. Knead the dough for a few minutes. Let it rise in a warm place.<\/li>
  4. When the dough has doubled in volume add the fruit and the nuts. You don’t have to knead the dough again – it’s a “sticky” dough.<\/li>
  5. Shape the dough into a “ring” onto a baking tray (24 cm in diameter) lined with grease-proof paper. Brush a mini cake mould with a little oil and lay it in the center of the “donut”. Let it rise again in a warm place until doubled in volume.<\/li>
  6. Brush all over the the top with the egg yolk beaten with the olive oil.<\/li>
  7. Cut the entire candied fruit into slices.<\/li>
  8. Using a sharp knife or scissors make small cuts in the top of the “ring\u201d and insert in each one slices of candied fruit or nuts. Sprinkle the pearl sugar over the top. Let it rise for 30 minutes.<\/li>
  9. Bake in preheated oven at 200\u00b0C for about 30 minutes, until golden brown.<\/li><\/ol>\n\n\n\n

    Note: the natural yeast (sourdough starter) makes this recipe even better.<\/p>\n\n\n\n


    Posted on: 18 December 2013<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO The “King Cake” is a leavened cake shaped like a crown “inlaid” with candied fruit and nuts, that gives the familiar symbolism of the gifts of the Magi: gold (the crust of the cake), myrrh (the fruit) and frankincense…<\/p>\n","protected":false},"author":2,"featured_media":4409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,50],"tags":[],"class_list":["post-4259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en","category-sweets-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4259"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4259\/revisions"}],"predecessor-version":[{"id":4262,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4259\/revisions\/4262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4409"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}