Bolo Rei from Portugal

Ingredients:

1 packet yeast

1 kg flour

100 g sugar

200 g margarine

5 eggs

250 ml milk

1 tbs salt

50 g candied orange peel

50 g candied fruits

50 g ground pine nuts

50 g ground walnuts

50 g dried currents

50 g raisins

100 g dried fruit

1 egg yolk to brush on

powdered sugar

Preparation:

Stir or crumble the yeast and half the salt into 125 ml of lukewarm milk and let it rest in a warm place.

Then add the flour, sugar, margarine, eggs, and remaining milk and salt and knead it into a dough. Let it rest a second time.

Set aside some of the dried fruit for decoration later. Add the rest to the dough, knead thoroughly again, and let it rest a third time.

Form a thick roll of dough and drape it in a circular wreath on oiled baking paper on a baking sheet. The diameter of the wreath should be about 30 centimeters.

Garnish the cake with the remaining dried fruits and sugar, then brush the dough and fruits with egg yolk.

A tip: place a cup in the middle so that the dough maintains its wreath shape while baking.

Bake for half an hour at 180 degrees Celsius.

Bon appetit!