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CREDIN KING'S CAKE

Original name: Credin Bolo Rei. 
Complete powder product to produce the Traditional Portuguese Christmas King's Cake "Bolo Rei".

RECIPE

Dough:

CREDIN KING'S CAKE

1 kg 25 kg

Dry Yeast CREDIN PASTRY

± 25 g ± 0,625 kg
or Fresh Yeast ± 70 g ± 1,750 kg
Eggs (± 2) 100 g (± 50) 2,5 kg
Water ± 250 g ± 6,250 kg
Mixture of liquors (Rhum, Brandy, Port wine, etc.) ± 50 g ± 1,250 kg

Mixture of fruits:

Assorted Chopped Candied Fruits

450 g 11,250 kg

Dried Sultana Raisins

150 g 3,750 kg

Dried Fruits (walnuts, almonds, etc.)

150 g 3,750 kg

PROCEDURE

Knead all ingredients (dough) ± 15 min. / ± 20 minutes (fork kneader).
Final temperature of the dough: ± 28 ºC.
Resting time: ± 15 min.
Add the mixture of fruits at slow speed.
Resting time: ± 15 min.
Weight, roll and shape with a ring format.
Place in trays previously greased with CREFINO SPRAY or SONDORAL
Paint with beaten egg and decorate with Candied and Dried Fruits. Bake.
Baking temperature: ± 180 ºC / ± 190 ºC (deck oven).
Baking time: ± 30 min. / ± 40 min. (1 kg pieces).
After baking paint with CREDIGEL GLAZE or CREDIGEL READY TO USE.
Decorate with SUGAR NIBS or dust with POWDER SUGAR (optional). 

SALES UNIT

Bags of 25 kg.