And it’s 2015! I will avoid the clichés of making statements and those typical promises at the beginning of the year, because I am sincerely happy that 2014 is over! Not because it was a bad year but it wasn’t good either … I can only wish you a Happy New Year with everything good and a heart full of happiness!
Now more interesting things … after Christmas we come back to simpler flavours. I don’t like the traditional Portuguese King Cake, mainly because of the candied fruit. Not that I don’t like them, I just find them too big and plentiful. This year I decided to make a crown of dried fruits and port wine, which not only looks great, but also tastes beautifully! An excellent alternative to the traditional King Cake.
A slice of cake and a cup of warm tea! Oh happiness!
1 kg of wheat flour
200 ml of warm milk
1 package of dehydrated yeast
250g melted margarine
2 egg yolks + 4 eggs
2 tbsp Cinnamon Powder
1/3 wine glass of port
2 cups of assorted nuts and dried fruit: walnuts, raisins, cranberries and almonds.
2 tbsp of softened margarine
2 tbsp of Yellow Sugar
Powdered Sugar for dusting
Melt the butter.
Dissolve the baking powder in the milk with the sugar.
Add the eggs and the egg yolks.
In a bowl add the flour and cinnamon, and make a hole in the middle.
In the center pour the eggs, milk and butter as well as the fruits and nuts.
Start mixing and when you obtain an uniform dough, place it on a lightly floured surface and knead for a good 10 minutes. Let it grow until it doubles in size.
After this time, lay the dough on a floured surface and extend it like a rectangle.
In a bowl mix the ingredients of the filling and put it over the dough.
Wrap it like a carpet and cut into 2 parts (in the longitudinal direction, but let one end uncutted). Wrap both cutted parts over each other and close the circle.
Transfer to a baking sheet with parchment paper and let rise for about 30 minutes.
Place the crown into a preheated oven at 180 ° C for 40 to 60 minutes (make the stick test).
Sprinkle with powdered sugar after cooling.