We had a Winter Corounne, and now we have a Summer Couronne filled with summer fruit. This is a true Bake Off challenge, as we started with the dough for Paul’s Apricot Couronne in “The Great British Bake Off Everyday”, but then made our own filling.
For the dough take 250g (we used 2 cups) bread flour and add 50g (1/4 cup) softened butter, 7g instant yeast, 1 egg, and 105ml-125ml milk at 100-110 degrees. Check your yeast for instructions. Mix together until you have a dough and then knead for 10 minutes. Cover and leave to rise in a warm place until doubled in size.
Just like the other recipe, you roll out the dough to a rectangle 25cm x 35 cm or we did 12″ x 18″. Spread with raspberry jam. Then sprinkle fresh raspberries on top.
We mashed them a bit so it would be easier to roll the dough. Roll the dough starting on the longest side. Seal the seam. Cut the roll in half lengthways. Twist or twirl the two pieces together and shape into a ring joining the two ends together. Leave to rise for about an hour. This was quite messy and I did not get a good twist on the dough.
We used a 10″ cast iron skillet for the couronne, but you can use whatever baking tin you have that size. We had to drain off some of the juice before baking. Bake at 200C/400F for 25 minutes or 180C/ 350F for 35 – 40 minutes. Leave to cool. Mix about 1 cup of icing sugar with 2-3 tbsp. of cream. Drizzle over the bread.
Even though it wasn’t a perfect shape, it still looked quite impressive, and it tasted delicious! It’s not sweet like a cake, but more like a cinnamon bun. There was lots of raspberry flavour and the dough was quite light. It would be good for breakfast or brunch. We would make this again and maybe experiment with different fillings. This recipe puts us about half way with our challenges.
Cheryl and Becky