Bolo Rei & Bolo Rainha - Best Portuguese Christmas Cakes

How did Bolo Rei come about? What do Bolo Rei and Gâteau des Rois from France have in common?

This is not a long or boring history lesson, but a little context to make your home baking even more fun.

If Bolo Rei is Portugal's most iconic cake during Christmas and Epiphany celebrations, there must be a reason for it... let's look into it!

Overview of ingredients and steps to make the dough for Bolo Rei and Bolo Rainha.

Both Bolo Rei and Bolo Rainha recipes can be made by hand or using an electric mixer. Please watch the next lecture to see how to make the dough with the aid of an electric mixer - and don't forget to use the dough hook!

Please check full list of ingredients, quantities and recipe steps on the downloadable recipe PDF available on the Resources.

Bolo Rei and Bolo Rainha recipes are VERY similar. The only difference is that Bolo Rainha does not include candied fruits - nor mixed into the dough, nor on top for the decoration.

On the previous lecture we show how to make the dough for Bolo Rei by hand, while on this lecture we do the dough for Bolo Rainha using an electric mixer. But please note that both Bolo Rei and Bolo Rainha's doughs can be made by hand or by electric mixer.

See the details on each lecture and please check the full list of ingredients and cooking steps on the downloadable recipe PDF available on the Resources on the previous lecture.

Bolo Rei, aka King's Cake, looks like the crown of a royal.

There are 2 ways of shaping the dough to look like a crown. The traditional way, using your elbow. Or simply with your fingers and hands, as if you were shaping one gigantic bagel. We look into both ways of doing it, so that your cakes aren't only delicious, but pretty too!

In a commercial kitchen, like the one at my bakery, it's easy to ferment all sorts of breads and cakes. Why? Because we have a dough proofer, with controlled temperature and humidity.

In this lecture I show you how you can turn your home oven into a dough proofer, making the most of it as a heat resource, with the aid of water to create the right humidity conditions that will ensure your cakes raise beautifully!

After fermentation, your cakes will be big, fluffy and ready for the most fun step of this recipe - decorations!

We decorate Bolo Rei with nuts and candied fruits, showing you the traditional way of displaying the colorful crystallized fruits into a color coordinated cross shape.

On the other hand, we also decorate Bolo Rainha with assorted dried fruits, for a deliciously loaded cake crust.

In Portugal, you can easily find mixed candied fruits for Bolo Rei at the supermarket. The most traditional mixes for the dough may include candied orange peel and fig leaf gourd (a type of squash known here in Portugal as abóbora-chila), dyed with food coloring. It is not compulsory to have these exact same fruits in order to make Bolo Rei at home. Particularly because we know that these aren't always easy to find outside our borders. And, truth be told, after the amount of sugar and coloring applied, you can't really taste the fig leaf gourd in itself.

In this lecture I teach you how to make candied fruits at home - both for the Bolo Rei dough and the decorations. You can apply this method for crystallizing to other fruits you may have available - except fruits that are too soft and pulpy, as those will tend to disintegrate during the boiling and caramelization process.

I really wanted to make sure you had no excuse not to make Bolo Rei at home. So we're using easy to find ingredients (orange and watermelon - which you can find in most parts of the world!) and a simple process to have colorful home-made candied fruits!

How to set your home oven for best baking results - both for Bolo Rei and Bolo Rainha.

What are we trying to achieve? A perfectly golden crust and soft spongey dough!

Includes tips for even baking results.

We have come to the last step for Bolo Rei and Bolo Rainha making!

While your cakes finish baking, you can make a super simple sugar syrup. Brushing your cakes with this syrup will add sweetness, moisture and an eye-catching shiny glaze!

Please see downloadable recipe PDF available on Section 3 for syrup recipe variations, including other ingredients that will infuse even more flavor into your cake!

We finally enjoy the (candied) fruits of our work! ;)

Bolo Rei and Bolo Rainha tasting and tips on how to best enjoy and store these cakes for days to come... if they last that long at your home, that is!

Thank you very much for joining this Bolo Rei & Bolo Rainha Baking Course!

I sincerely hope you have learnt the necessary steps to make these cakes at home and that you have lots of fun while baking them and sharing them with your family and friends. Here in Portugal, most people simply buy Bolo Rei and Bolo Rainha at bakeries. So serving home-made Bolo Rei and Bolo Rainha is considered a real treat!

I hope you have managed to accomplish incredible results and feel proud of yourself. If you have any doubts or comments, please remember that I am here to help and will be happy to answer all your messages (privately or on the Q&A board of this course).

I hope you get to travel to Portugal one day, and you come visit me at my bakery, Pastelaria Batalha. Keep baking and having fun in the kitchen. Obrigado!

If you enjoyed this course, I'd love to invite you to check out my other course dedicated to Portuguese Christmas Dessert Recipes, focusing on:

- Sonhos de Natal, Portuguese Christmas Doughnuts

- Rabanadas, Portugal's version of French toast

- Coscorões, Portuguese Angel Wings

- Azevias, fried pockets with sweet Chickpea filling

- Filhós, delicate fried dough coated with sugary goodness

These are all quite simple recipes of sugary Christmas fritters, which we will prepare in a practical and accessible way, but that taste like the real deal!