If you like to make homemade cakes, prepare this delicious and traditional Portuguese king cake for your family on Christmas Day. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● All-purpose flour
● Dry baker’s yeast
● Water
● Granulated sugar
● Cinnamon powder
● Lemon zest
● Eggs
● Port wine
● Margarine
● Candied fruit
● Dried fruit
● Powdered sugar
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE KING CAKE:
In a bowl, pour the flour and the baker’s yeast and mix with your hands. Add the sugar, cinnamon, lemon zest and mix well. Pour the water, eggs, Port wine, margarine and knead with your hands until a compact mixture.
Place the dough on a table sprinkled with flour. Sprinkle the dough with a little more flour and knead it well until it’s fully involved and soft. When this process is completed, let the dough rise in a bowl covered with cling film about 1 hour.
Remove the cling film and mix the dried fruit and the candied fruit in the dough. Place the dough in a table sprinkled with flour. Sprinkle the dough with a little flour and knead it some more. Place the dough in a baking tray lined with parchment paper and give it a rounded shape with a hole in the middle. Let the dough rest for 1 hour.
Whisk an egg in a bowl. Remove the cling film and brush the dough with the beaten egg. Garnish with candied fruit, dried fruit and powdered sugar and bake for about 45 minutes until golden brown.
Remove the cake from oven and let cool to room temperature. Sprinkle with a little more powdered sugar and serve.
YOU MAY ALSO LIKE:
● French toast "Portuguese style"
● Rice pudding
● Orange dreams
● Christmas trunk
● Christmas biscuits
● Creamy rice pudding
● Lemon dreams
RECIPE VIDEO:
Portuguese king cake
If you like to make homemade cakes, prepare this delicious and traditional Portuguese king cake for your family on Christmas Day. Bon appetit!!!
(9 votes, 3.89 out of 5)
- 375 grams (2 2/3 cups) all-purpose flour
- 1 tablespoon dry baker’s yeast
- 75 ml (1/3 cup) water
- 100 grams (1/2 cup) granulated sugar
- 1 teaspoon cinnamon powder
- Zest of one lemon
- 2 large eggs
- 2 tablespoons Port wine
- 50 grams (1/4 cup) margarine to room temperature
- 75 grams (2 2/3 ounces) candied fruit
- 75 grams (2 2/3 ounces) dried fruit
- 1 medium egg for brushing
- Candied fruit and dried fruit for garnish (about 100 grams (3 1/2 ounces))
- 1 tablespoon powdered sugar for garnish
- In a bowl, pour the flour and the baker’s yeast and mix with your hands. Add the sugar, cinnamon, lemon zest and mix well. Then, pour the water, eggs, Port wine, margarine and knead with your hands until a compact mixture.
- Place the dough on a table (preferably wooden) sprinkled with flour. Sprinkle the dough with a little more flour and knead it well until it’s fully involved and soft (go sprinkling the dough with flour if necessary). When this process is completed, let the dough rise in a bowl covered with cling film about 1 hour.
- Remove the cling film and mix the dried fruit and the candied fruit in the dough. Place the dough in a table sprinkled with flour. Sprinkle the dough with a little flour and knead it some more. Place the dough in a baking tray lined with parchment paper and give it a rounded shape with a hole in the middle. Let the dough rest for 1 hour.
- Preheat the oven to 180ºC (350ºF).
- Whisk an egg in a bowl. Remove the cling film and brush the dough with the beaten egg. Garnish with candied fruit, dried fruit and powdered sugar and bake for about 45 minutes until golden brown.
- Remove the cake from oven and let cool to room temperature. Sprinkle with a little more powdered sugar and serve.
