Bolo Rei (Portuguese King Cake)

Step 1

Mix warm milk with yeast; let sit 5 minutes until foamy.

Step 2

Whisk flour, sugar, and salt in a large bowl; make a well in center.

Step 3

Pour yeast mixture into well. Add softened butter, eggs, orange juice, and zests.

Step 4

Stir with a wooden spoon until shaggy dough forms, then knead by hand for 8 minutes until smooth.

Step 5

Add candied peel and raisins; knead 2 minutes until evenly distributed throughout.

Step 6

Form dough into a ball. Oil a bowl, place dough inside, and cover with plastic wrap.

Step 7

Let rise in a warm place for 90 minutes until doubled in size.

Step 8

Punch dough down; shape into a log and transfer to a parchment-lined baking sheet.

Step 9

Form dough into a ring, overlapping the ends slightly and pressing to seal.

Step 10

Cover with plastic wrap; let rise for 60 minutes until puffy and springs back slowly when poked.

Step 11

Preheat oven to 375°F (190°C). Brush ring lightly with water; press almonds into top surface.

Step 12

Bake for 35–40 minutes until golden brown and hollow-sounding when tapped on bottom.

Step 13

Remove from oven. Brush warm honey over entire surface while cake is still hot.

Step 14

Cool on a wire rack for at least 30 minutes before slicing.