Portuguese Christmas cake "Royal"
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Traditional Portuguese Christmas cake. Are the pies in form and decoration resemble the headdresses of the Eastern kings, richly decorated with precious stones, or Christmas wreaths that adorn the doors of houses at Christmas time. Begin to bake and sell the pies since the beginning of December to the "Day of the Kings", 6 January. Recently, the pastry was invented another option: "Tsaritsyn pie", where replaced with all sorts of candied nuts.
for New Yearfor Christmas
Ingredients for Portuguese Christmas cake "Royal"
- Flour - 0.5 kg
- Yeast - 30 g
- Water - 100 ml
- Lemon peel
- Chicken egg - 3 PCs
- Champagne - 150 ml
- Butter - 100 g
- Candied - 350 g
Step by step instruction of cooking Portuguese Christmas cake "Royal"
After the birth of Jesus the first people he came to worship the shepherds, informed of this event by the appearance of the angel. According to the Evangelist Matthew, in heaven was revealed to the wonderful star that led to baby Jesus the three Magi (wise men or kings, the Magi). They presented to Christ gifts of gold, frankincense and myrrh. A symbol of this event is "the Royal cake".
Sift the flour. Of warm water (milk) and yeast to make the dough. The preparation of the dough is about 1/3 of the total sifted flour. In the dough add 1 table. a spoonful of sugar for feeding yeast.
While dough rises, prepare the candied fruit. 150gr. candied fruits need to chopped in the dough and add dried fruit (raisins) and all kinds of nuts.
Usually use candied fruits: cherry, Fig, pumpkin, orange peel, pear.
Candied fruits are made in advance for the entire year in-season fruits. I really liked the recipe ERINIYA, thank her very much for it. https://www.povareno k.ru/recipes/show/88 00/
Candied fruit in the photo bought at the store. Those that made the summer on trial, have left all, :-[, no residue! Next year will do more!
Make the bun. Grease it with olive or other vegetable oil, so as not withered. Cover with a clean towel and set in a warm place, the dough should come up. The size has to double.
Of dough make a sausage, bend it and connect the ends.
I added chopped candied part after rolling the dough, then turning the harness, connected the ends.
Put the cake on oiled sheet.
Decorate with halves of candied fruit (if pears, cherries, figs candied whole) dried fruits and nuts (for decoration use 200g of candied fruit). Coat the pie with egg white. Leave for some time in a warm place to come. Put in preheated oven. Bake approximately 45 minutes at 160-180 degrees. Cake should only be lightly browned. It is important not to let it burn.
Remove sheet from oven, immediately cover with pie vasanai paper towel. Give the cake to cool. Put on a beautiful dish, sprinkle with powdered sugar. Bon appetit!