As promised bamboo dish drying rack today I will share my recipe for King Cake. The truth is I like to change and try new recipes, but this is my favorite of the Bolo-Rei. Opportunely publish other recipes with other options. Ingredients: 260gr flour 60gr margarine 40g sugar 2 eggs Salt to taste 1dl of Port qb Milk 20g baker's yeast, flour for sprinkling chopped candied fruit (to join the mass) Dried fruit (to join the mass) palitada Almond (for garnish) Candied fruits (for garnish) powdered sugar for dusting Oil for greasing 1 egg jelly to glaze for brushing Preparation: - Start by preparing the yeast. So join to 20g yeast a little warm milk and flour 75gr. Knead well and let it rest a bit. Cover with a cloth and leave to double in size. - Then place the flour in a bowl and make a well in center. - Add the remaining ingredients except the dried fruit, the candied fruit and yeast. - Knead all well and good, until the mass is released from the hand. - Join now prepared bamboo dish drying rack the yeast and mix well. Form a ball with the dough and transfer it to a warm place, covered with a cloth until it reaches twice the size. - The reach the desired size, ie, twice the original, the crystallized mix them and nuts. Again form a ball, cover with a cloth and leave to double the size again. - Next, the mass tent and make a hole in the middle. - Place on a greased baking tray with oil and let rise a little more. - Finally, brush the surface of the cake with beaten egg. Sprinkle with almond palitada. - Decorate to taste with candied fruit and powdered sugar. - Take Bake for 40 minutes or until cooked through, bamboo dish drying rack the 200.ºC. - Remove, allow to cool and brush with jam to taste. I usually pincelo with homemade quince jelly.
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