b'Bolo-rei (King cake) by Maria Ins P | PortugalWhy is it special?This is the most symbolic Christmas sweet in Portugal, despite the huge variety of sweets that exist during this Christmas season, such as sonhos, rabanadas, lampreia de ovos, filhoses, coscores, etc.Ingredients750g flour 4 eggs30g bakers yeast 1 lemon150g butter or margarine 1 orange150g sugar 100 ml of Port wine 150g candied fruits 1 dessert spoon (flat) of coarse salt150g dried fruit (pine nuts, 1 fava bean walnuts, raisins, etc.)1 miniature toyMethod1. Chop the candied fruits and put them to soak in Port wine along with the dried fruits.2. Dissolve the yeast in 100 ml of warm water and add a cup of flour (removed from the total weight).Mix and leave to rise in a warm environment for 15 minutes.3. Meanwhile, beat the butter or margarine, sugar and zest from the lemon and orange peel. Add the eggs,one by one, beating between each addition, and then the yeast dough. When everything is wellcombined, add the remaining flour sifted with salt. Knead or beat the dough very well. This dough shouldbe soft and elastic. If it is too stiff, add a little warm milk. 4. The macerated fruits are mixed with Port wine. Knead again and shape into a ball. 5. Sprinkle the dough with a little flour, cover with a cloth and wrap the bowl in a blanket. Leave toferment in a warm environment for around 5 hours.6. When the dough is well leavened - in principle it should double in volume - stir and shape again into aball (or several balls) and make a hole in the middle on a greased tray. Add the fava beans and miniature toy, wrapped in parchment paper. Leave to ferment for another hour. (To prevent the hole from closing,a bowl can be inserted.)7. Brush the cake with egg yolk and decorate with whole candied fruits, lumps of sugar, whole pine nuts,half walnuts, etc.8. Bake at 180 degrees for 25 mins.9. Once cooked, brush the king cake with jelly diluted in a little hot water.31'