Roscón Bolo Rei Portuguese style
In Portugal, the December festivities are celebrated with a roncón bolo rei. This has been a tradition that has passed from generation to generation in Portugal and surrounding areas.
About the roscón bolo rei
Its first sale was made in 1869 in a store in Lisbon, while in Porto it arrived in 1890, faithful to a Parisian recipe.
By 1910, this recipe was about to disappear, however the pastry chefs were in charge of keeping the tradition alive under the name of Pastei de Navidad.
However, over the years, they gave it back the name, and it became part of the tradition of the Christmas festivities.
Compared to other roscones, the dough it has contains raisins, nuts and other elements that make it unique. It even has the touch of a wine harvested in Porto, making it even more special.
With these data you can already encourage yourself to get out of the routine or maintain the tradition with this great recipe. Get down to business and let's get started with the details of this recipe.
Ingredients
Considering the ingredients you can get two bolo rei roscones.
185 grams of strength flour,
200 milliliters of milk,
130 grams of sugar,
14 grams of dry yeast,
490 grams of strong flour,
125 grams of nuts,
100 grams of butter,
3 large eggs,
50 milliliters of port wine,
2 grams of salt,
60 grams of grapes.
Step by step to make a bolo rei roscón
This recipe takes time, not so much in preparation but because of waiting times. Considering this, it is time to begin.
1. The first thing is to heat the milk a little and place it in a bowl. Add a tablespoon of sugar, the 7 grams of yeast and the flour strength.
2. Move until a ball of dough forms and let it rest covered with plastic wrap. It usually takes no more than 20 minutes to double in volume.
3. While the time is up, in a glass place the raisins and add the Port wine. Let them marinate for a few minutes.
4. Once the time has elapsed, a technique to know if the dough is ready is to take a small ball of dough and place it in ambient water, if it floats it is ready.
5. Now add the rest of the sifted flour.
6. Dissolve the yeast in the warm milk.
7. In a bowl, place the eggs, sugar, wine and salt with the warm butter.
8. When you have mixed everything add the dough that you prepared at the beginning in small pieces.
9. Knead with a little fat in your hands.
10. Keep in mind that the dough is quite sticky, so you should not put an excess of flour to work it.
11. When you have it with a little texture add the nuts and raisins.
12. Now, grease a mold and place the dough. Take to a place with room temperature. Cover with a cloth for at least 5 hours, this will make the dough ridges twice.
When you get to this point you can divide the dough into two equal parts if your intention is to make two bolo reis. Or if you prefer to make just one, do not divide the dough.
It is time to shape the dough so that it does not shrink.
13. Prepare two trays with kitchen paper, so that you can place the roscones on them. Let stand for 60 more minutes so that they continue to grow and take the shape of the mold.
14. Before taking to the oven, bathe with a little egg, place some nuts to decorate and apply a little icing sugar.
15. Bake at 180º C for 25 minutes. When the time is up, take out and let cool on a rack to make it faster and that's it!
To accompany the bolo rei roscón
If you have prepared them for the children to have a snack, they can accompany them with milk. If it is for adults, they can accompany it with a glass of Port wine.
Consider making two pieces of roscón, as it's unlikely it won't be left for kings morning. Take your forecasts so that your family members can enjoy this wonderful roscón.