Portuguese King'S Cake Recipe
Ingredients
| 2 cups finely chopped mixed candied fruit 500 mL | ||
| Seedless raisins | 1 Cup (16 tbs) | |
| 2 tsp each finely grated lemon and orange rind 10 mL | ||
| Port | 1/2 Cup (16 tbs) | |
| Active dry yeast package | 2 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs) | |
| Lukewarm water | 3/4 Cup (16 tbs) | |
| 3/4 cup butter, softened 175 mL | ||
| Eggs | 4 standard | |
| 2/3 cup lukewarm milk 150 mL | ||
| 1 cup chopped almonds or walnuts 250 mL | ||
| Melted butter | ||
| Candied pineapple | 5 (Topping) | |
| Egg | 1 (Topping) | |
| Cherries | 1/3 Cup (16 tbs), candied (Topping) | |
| Corn syrup | 2 Tablespoon (Topping) | |
| Icing sugar | ||
Directions
In small bowl, mix together candied fruit, raisins, lemon and orange rinds and port; cover and let stand while preparing dough.
Meanwhile, in bowl, whisk together yeast, 1 tbsp (15 mL) of the sugar, 1 cup (250 mL) of the flour and water until smooth.
Cover and let rise in warm spot for 30 minutes or until doubled in volume.
In large bowl and using electric mixer, beat butter and remaining sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Beat in 1 cup (250 mL) of the flour and milk.
Stir down yeast mixture; beat into egg batter.
With wooden spoon, mix in fruit mixture and nuts.
Stir in as much of the remaining flour, 1 cup (250 mL) at a time, as needed to make a soft, sticky dough.
Transfer to large greased bowl; lightly brush top of dough with melted butter.
Cover and let rise in warm spot for 1 hour or until doubled in volume.
Punch down dough; divide in half.
On floured surface and with floured hands, knead each half for 1 minute.
Shape each half into ball; place on greased baking sheets.
With two fingers, form hole in center of each ball and gently shape into 9 inch (23 cm) ring with 3-1/2 inch (9 cm) hole in center.
Grease outside of two empty 19 oz (540 mL) cans; place in center of each to ensure rings hold shape.
TOPPING: Cut each pineapple ring in half horizontally to make 2 rings; cut in half again.
Whisk egg; brush over top of each bread ring.
Decorate with thin slices of pineapple and cherries, pressing lightly into dough.
Cover lightly and let rise in warm spot for 1 hour or until doubled in volume.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until golden brown.
Transfer to racks; brush with corn syrup and let cool.
Before serving, dust with icing sugar.
Meanwhile, in bowl, whisk together yeast, 1 tbsp (15 mL) of the sugar, 1 cup (250 mL) of the flour and water until smooth.
Cover and let rise in warm spot for 30 minutes or until doubled in volume.
In large bowl and using electric mixer, beat butter and remaining sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Beat in 1 cup (250 mL) of the flour and milk.
Stir down yeast mixture; beat into egg batter.
With wooden spoon, mix in fruit mixture and nuts.
Stir in as much of the remaining flour, 1 cup (250 mL) at a time, as needed to make a soft, sticky dough.
Transfer to large greased bowl; lightly brush top of dough with melted butter.
Cover and let rise in warm spot for 1 hour or until doubled in volume.
Punch down dough; divide in half.
On floured surface and with floured hands, knead each half for 1 minute.
Shape each half into ball; place on greased baking sheets.
With two fingers, form hole in center of each ball and gently shape into 9 inch (23 cm) ring with 3-1/2 inch (9 cm) hole in center.
Grease outside of two empty 19 oz (540 mL) cans; place in center of each to ensure rings hold shape.
TOPPING: Cut each pineapple ring in half horizontally to make 2 rings; cut in half again.
Whisk egg; brush over top of each bread ring.
Decorate with thin slices of pineapple and cherries, pressing lightly into dough.
Cover lightly and let rise in warm spot for 1 hour or until doubled in volume.
Bake in 375°F (190°C) oven for 35 to 40 minutes or until golden brown.
Transfer to racks; brush with corn syrup and let cool.
Before serving, dust with icing sugar.
Chef
