Bolo Rei

Name: Bolo Rei
Cuisine: Portuguese
Ingredients: Whole blanched almonds, whole glacéed dried fruit, candied citrus peel, or candied angelica, for decorating; Whole blanched almonds, whole glacéed dried fruit, candied citrus peel, or candied angelica, for decorating; Whole blanched almonds, whole glacéed dried fruit, candied citrus peel, or candied angelica, for decorating; Whole blanched almonds, whole glacéed dried fruit, candied citrus peel, or candied angelica, for decorating; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 1 egg yolk beaten with 2 teaspoons rum, for glaze; 1 egg yolk beaten with 2 teaspoons rum, for glaze; 1 egg yolk beaten with 2 teaspoons rum, for glaze; ½ cup sugar; Grated zest of 1 orange; 1½ teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2 large eggs; 6 tablespoons unsalted butter or margarine, partially melted; 6 tablespoons unsalted butter or margarine, partially melted; 4 cups unbleached all-purpose flour; 2 tablespoons amber rum; ½ cup water; ½ cup milk

Preparation info

Makes
1
ring loaf

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Spanish and Mexican holiday breads are always sweet like this one, shaped into an oversized donut-like ring. Called bolo rei in Portuguese, and rosca in Mexico and the Iberian peninsula, it even shows up in Italy as aciambella. The shape comes from when breads were designed as circular objects to symbolize spiral or coiled serpents. If you would like this to be a more festive bread, sprinkle the dough with 1 cup of chopped Holiday Gla

Ingredients

Europe
Portugal
Bread
Vegetarian

Ingredients

Method