Brazil

Ingredients:* 50 g of fresh yeast* 100 g of sugar* 1 cup (tea) of warm water (200 ml)* About 600 g of wheat flour* 100 g of margarine* 3 eggs* 1 pinch of salt* 1 tablespoon of powdered milk* 2 tablespoons of honey* 100 g of chopped candied fruit* 50 g of chopped walnuts* 50 g of chopped almonds* 1 lightly beaten egg yolk for brushing* Jam of your choice for brushing* Drained fruit in syrup (fig, pineapple, peach, cherry) to decorate.

Kings Cake

* Dilua o fermento no açúcar.
* Junte a água e 4 colheres (sopa) da farinha, misture bem e deixe levedar por 20 minutos.
* Adicione a margarina, os ovos, o sal, o leite e o mel e vá acrescentando o restante da farinha aos poucos, enquanto amassa, até desprender das mãos. 
* Incorpore as frutas cristalizadas, as nozes e a amêndoa, cubra e deixe em repouso até dobrar o volume.
* Acomode em fôrma de cone central grande (para formar uma coroa) untada e enfarinhada.
* Pincele com a gema e deixe crescer novamente.
* Leve ao forno médio preaquecido (180 ºC) por cerca de 40 minutos ou até dourar. 
* Desenforme morno, pincele com geleia e decore com as frutas em calda (as joias da coroa).


* Dilute the yeast in the sugar.
* Add the water and 4 tablespoons of the flour, mix well and let it rise for 20 minutes.
* Add the margarine, eggs, salt, milk and honey and gradually add the rest of the flour, while kneading, until it comes off your hands.
* Incorporate the candied fruits, nuts and almonds, cover and leave to rest until doubled in volume.
* Place in a large central cone pan (to form a crown) greased and floured.
* Brush with the yolk and let it rise again.
* Bake in a preheated medium oven (180°C) for about 40 minutes or until golden.
* Unmold warm, brush with jam and decorate with the fruit in syrup (the crown jewels).


Kings Cake

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