Bolo-Rainha — Nut and Chila Version
This published formula shapes a yeasted crown rich in nuts, raisins and sultanas, decorated with chila. It is an attributed Christmas version of Bolo-Rainha: it uses rum and aguardente, while other documented formulas favour Port and vary the assortment of nuts and dried fruit.
- Yields
- 12 servings
- Prep
- About 3 hr, mostly proving
- Cook
- 30–40 min
Ingredients
- 500 g / 17.6 oz Wheat flour
- 1/2 cube Fresh baker's yeast
- 100 g / 3.5 oz Soft brown sugar
- 100 g / 3.5 oz Butter
- 4 Eggs
- 4 tablespoons Aguardente
- 4 tablespoons Rum
- 6 tablespoons Warm milk
- 200 g / 7.1 oz Almonds
- 100 g / 3.5 oz Flaked almonds
- 80 g / 2.8 oz Raisins
- 80 g / 2.8 oz Sultanas
- 100 g / 3.5 oz Pine nuts
- 100 g / 3.5 oz Hazelnuts
- 100 g / 3.5 oz Chila jam
- 1 pinch Salt
- 2 Egg yolks for glazing
- to taste Sugar for dusting
Method
Dissolve the yeast and four tablespoons of the flour in the warm milk to make a loose paste.
Combine the remaining flour, brown sugar, butter, eggs and aguardente. Add the yeast paste and knead thoroughly.
Shape into a ball, cover and prove in a warm place for about 3 hours.
Reserve some nuts and dried fruit for decoration. Mix the remainder with the rum, work them into the dough and rest for 15 minutes.
Shape a crown on a lined tray and prove for another 40–60 minutes.
Heat the oven to 180°C / 350°F, brush with the yolks and decorate with chila, sugar and the reserved nuts and dried fruit.
Bake for 30–40 minutes until golden and a skewer comes out dry. Cool before slicing.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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