Bolo Rei (King's Cake)

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 1/4 teaspoons

Granulated sugar

1/2 cup

Salt

1 teaspoon

Orange zest

1 tablespoon

Lemon zest

1 tablespoon

Port wine

1/4 cup

Milk

1 cup

Unsalted butter

1/2 cup, melted

Large eggs

3, at room temperature

Mixed dried fruit (e.g., raisins, candied citrus peel, figs, cherries)

1 1/2 cups, chopped

Powdered sugar

for dusting

Instructions

1. In a large mixing bowl, combine the flour and active dry yeast. Add the granulated sugar, salt, lemon zest, and orange zest. Mix well to combine.
2. In a small saucepan, warm the milk and melt the butter together over low heat. Once warm (not boiling), gradually pour this mixture into the flour mixture while kneading continuously until a shaggy dough forms.
3. Add the eggs one at a time, mixing well after each addition. Then, pour in the Port wine and continue to knead until the dough becomes smooth and elastic, about 8-10 minutes.
4. Gently fold in the mixed dried fruit, ensuring it's evenly distributed throughout the dough.
5. Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.
6. Preheat the oven to 180°C (350°F).
7. Once the dough has risen, punch it down and shape it into a round loaf. Place it on a lined baking sheet and let it rise for an additional 30 minutes.
8. Bake the cake in the preheated oven for about 45 minutes, or until the top is golden brown and sounds hollow when tapped.
9. Allow the cake to cool on a wire rack. Once cooled, dust the top generously with powdered sugar before serving.