King Cake

Ingredients:
2 ml water
1 package Flour Bread Brioche Snow White
100 g of nuts (pine nuts, walnuts, almonds) to pieces
50 g of raisins
50 g chopped candied fruit (optional)
2 spoons (soup) Port
Scrapings half orange
Oil for greasing
1 egg for brushing
Sweetmeat
Peeled pine nuts to sprinkle
Powdered sugar to decorate
Jelly to glaze

Preparation:
A bowl available flour, add water and crush by hand for about 10 minutes or the striker 5 minutes at medium speed. Stir in nuts, raisins, candied fruit (optional), the Port and orange zest. Hit a few more minutes. Template 2 balls and place them in a floured bowl. Cover with a cloth and let rise in warm place until they reach almost twice the initial volume. Then put them on the desktop and mold two crowns. place on a lightly greased pan. Cover them again with a cloth and let rise again until doubled. Brush with beaten egg, garnish with candied fruit (or nuts if you prefer), garnish with pine nuts and sprinkle with sugar.
Return to oven preheated to 180 ° C about 30-35 minutes. Remove and brush with jam.

In: http://www.lusitana.pt (recipe published in the magazine nr 28 - Nov. 2009)