Bolo Rei (Portuguese Fruit Ring)
A showstopper Portuguese fruit bread baked in a ring, studded with candied fruit and nuts. Skip the long fermentation—use self-rising flour for a tender, bakery-style crumb in 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 385
- Protein
- 6g
Ingredients
- 2 cups self-rising flour
- ½ cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs
- 1 cup mixed candied fruit (orange peel, citron, candied cherries)
- ½ cup sliced almonds or walnuts
- 1 piece whole blanched almond or dried fruit (for center)
Instructions
- 1
Heat oven to 350°F. Grease a 9-inch ring mold or bundt pan generously with butter.
- 2
Whisk self-rising flour and sugar in a bowl. Add softened butter and eggs, then beat with a fork until batter is smooth, about 1 minute.
- 3
Fold in candied fruit and sliced nuts until evenly distributed throughout the batter.
- 4
Pour batter into prepared ring mold. Press one whole almond or dried fruit into the top center (traditional for Bolo Rei luck).
- 5
Bake 15 minutes until a toothpick inserted near the edge comes out clean and the top is golden.
- 6
Cool in the pan 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Tools you’ll need
- 9-inch ring mold or bundt pan
- medium mixing bowl
- fork or whisk
- oven
- toothpick
- wire cooling rack
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