Bolo Rainha

Ingredients

Equipment Needed

• •Stand mixer with dough hook (or strong arms)
• •Large baking sheet
• •Wire cooling rack
• •Pastry brush

Instructions

1. 1

   Toast the nuts

   Spread the almonds and walnuts on a baking sheet and toast at 160°C (320°F) for 10 to 12 minutes, stirring halfway, until fragrant and golden. Toast the pine nuts separately as they burn quickly, just 3 to 4 minutes. Let cool completely, then roughly chop the almonds and walnuts, leaving some pieces chunky. Set aside a handful of whole nuts for decorating the top.

2. 2

   Build the dough base

   In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cinnamon, and both citrus zests. In a separate bowl, combine the egg yolks, whole egg, lukewarm milk, and port wine. Pour the wet ingredients into the dry and mix until a shaggy dough forms. If using a stand mixer, attach the dough hook.

   The port wine isn't optional. It gives the dough that unmistakable Portuguese Christmas flavor. Avó Leonor used tawny port from an open bottle she kept for cooking.
3. 3

   Knead and add butter

   Knead the dough on medium speed (or by hand on a lightly floured surface) for about 5 minutes until it comes together. Now begin adding the softened butter, one or two pieces at a time, kneading after each addition until incorporated before adding more. This takes patience, about 10 to 15 minutes total. The dough will look like a mess at first, then suddenly come together into something silky and elastic. Keep going until it pulls away from the bowl cleanly and feels smooth.

   Don't rush the butter. Each piece needs to be fully absorbed before you add the next. The dough will resist, then surrender. Trust the process.
4. 4

   Fold in the nuts

   Turn the dough onto a clean surface. Scatter the toasted, chopped nuts over it and fold and knead gently until they're evenly distributed throughout. The dough should be soft, slightly sticky, and studded with nuts. Shape it into a ball.

5. 5

   First rise

   Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours. Alternatively, for better flavor development, refrigerate overnight and let it come to room temperature for 1 hour before shaping.

   The overnight rise in the refrigerator is how Avó Leonor did it. She'd make the dough on Christmas Eve, let it sleep in the cold, and bake it Christmas morning. The slow rise develops deeper flavor.
6. 6

   Shape the crown

   Line a large baking sheet with parchment paper. Turn the risen dough onto a lightly floured surface and press it gently to deflate. Shape it into a ball, then poke a hole in the center with your fingers. Gradually stretch and widen the hole, rotating the dough, until you have a ring about 25cm in diameter with a hole of about 10cm in the center. The hole will shrink as it rises, so make it bigger than you think you need. Transfer to the prepared baking sheet.

7. 7

   Second rise and decorate

   Cover the shaped ring loosely with oiled plastic wrap and let rise until puffy and nearly doubled, about 1 to 1.5 hours. It should look soft and pillowy, not dense. Meanwhile, preheat your oven to 180°C (350°F). When ready to bake, brush the top gently with the egg wash. Press the reserved whole almonds, walnut halves, and pine nuts decoratively into the top of the ring, creating the jeweled crown effect.

8. 8

   Bake until golden

   Bake for 30 to 35 minutes, until deep golden brown and the internal temperature reaches 88°C (190°F). If the top browns too quickly, tent loosely with foil. The kitchen will smell like Christmas. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

9. 9

   Dust and serve

   Once completely cool, dust generously with powdered sugar, letting it fall like snow over the crown and into the crevices around the nuts. Cut at the table, passing slices to everyone. Bolo Rainha keeps well wrapped at room temperature for 3 to 4 days, and toasts beautifully on the second day.

Chef Tips

• •Room temperature ingredients matter here. Cold eggs and butter won't incorporate properly into the dough. Take everything out an hour before you start.
• •Portuguese cinnamon (from the former colonies) is softer and sweeter than cassia cinnamon. If you can find it, use it. If not, use a light hand with what you have.
• •The overnight refrigerator rise isn't just convenient, it's better. Cold fermentation develops flavor that a quick rise can't match. Plan ahead.
• •If you want to hide the fava bean and the tiny prize like traditional Bolo Rei, slip them into the dough before the second rise. Whoever finds the prize is king for the day. Whoever finds the bean buys next year's cake.

Advance Preparation

• •The dough can and should be made the day before, shaped into a ball after the nuts are added, then refrigerated overnight for the first rise. This develops better flavor and makes Christmas morning easier.
• •Toasted nuts can be prepared up to a week ahead and stored in an airtight container.
• •Baked Bolo Rainha keeps well wrapped at room temperature for 3 to 4 days. It also freezes beautifully for up to a month; thaw overnight and refresh briefly in a low oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 85g)