Celebrating Kings Day with My Typical Dutch Tea Set

f I was in Portugal, I would be celebrating Dia de Reis or Kings Day.
I would go to the Confeitaria Nacional to buy the Bolo Rei (King Cake).


[Photo Credit]

The owners of this tea room brought the French recipe of the“ Gateau des Rois” to Portugal in the second half of the 19th century. Until today, this recipe is a very well kept secret. This tea room is in the same family for five generations.

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My coffee table is ready for the tea :-) Well, almost... :-)
There is no King Cake's slice yet :-))

From Natal 2010

You are seeing on the photo one person tea set and two dessert plates typically Dutch. Do you like it?

I will go now, but I leave you with the traditional recipe of Bolo Rei. Enjoy it!

Bolo Rei recipe:

Ingredients

butter:130gr
sugar:130gr
flower:500gr
yeast:15gr
3 eggs
milk: 2dl
port wine : 2 table spoons
brandy: 2 table spoons
candied fruit: enough
almonds: enough
walnuts: enough
pine nuts: enough

Preparation:

Dissolve the yeast with a bit of cold milk and mix it in the flower.
Mix all ingredients except for the candied fruit, the nuts and the almonds, and beat the dough very well.
When the dough starts to make bubbles, meaning it is well beaten, add the fruit and nuts.
Mold the dough in the form of a large donut, with a large hole in the middle.
Cover it well with the butter and let the dough rest for some hours.
"Paint" the cake with the beaten yolks and place some more candied fruit on top of the torus for decoration.
Take it to the oven with average heat and let it cook until it assumes a golden colour.


Receita:

Ingredientes

Manteiga: 130 gr
Açúcar: 130 gr
Farinha: 500 gr
Fermento: 15 gr
Ovo: 3
Leite: 2 dl
Vinho do Porto: 2 colheres de sopa
Aguardente velha: 2 colheres de sopa
Fruta cristalizada variada: q.b.
Amêndoa: q.b.
Noz: q.b.
Pinhão: q.b.

Preparação

Num pouco de leite frio dissolva o fermento e adicione a farinha. Junte todos os ingredientes, excepto as frutas cristalizadas e os frutos secos, e amasse bem. Quando a massa começar a fazer bolhas, sinal de estar bem batida, juntam-se as frutas cristalizadas e os frutos secos. Tende-se a massa em forma de rosca, colocando em recipiente com buraco no meio, depois de bem untado com manteiga. Deixa-se descansar durante umas horas. Pincela-se com gema de ovo e colocam-se mais algumas frutas cristalizadas por cima. Coze-se em forno médio até ficar dourado.