Tradicional Dough:

1. Knead with a flat beater (or with your hand) the "Bolo Rei", the water, the eggs, the liqueurs and the dry yeast for 15 to 20 minutes.
2. Add the Dried Fruit Mix (cut the fruit "coarsely") and the Candied Fruit Chunks. Mix for 2 minutes. Leave it to rise until it increases in size.

Chocolate Dough:

1. Mix with a flat beater (or by hand) the "Bolo Rei", the water, the liqueurs, the eggs, the Chocolate Powder and the dry yeast for 15 to 20 minutes.
2. Add Dark Chocolate Drops and mix for 2 minutes. Leave it to rise until it increases in size.

Double Sided:

1. Form a roll with each of the doughs and interlace them. Form a crown. Place on a baking tray lined with baking paper, let it rest for about 30 minutes.
2. Decorate with the Whole Candied Fruit. Brush with beaten egg. Bake in the oven at 190ºC for approximately 25 to 35 minutes. Dust with Snow Sugar after baking.