What is a Couronne?
A couronne is also now as ” the crown “. It is a pastry that is made and served as a traditional Christmas bake in France. Here in the USA, we would prefer to this as a breakfast roll or pastry.
I saw the contestants on the British Bake Off show challenged with making a couronne and I began to think about the different twist to the recipe that could be interesting and flavors that would potentially work well.
I love working with dough and making breads and pastries. I find fruit bakes interesting in the flavor that you can create by adding ingredients that either enhance the fruit or add another level of flavor.
I am sure you will agree that this is a winner. It is the perfect partner to a cup of coffee ( if you stop eating it long enough to take a sip of coffee).
Amaretto Apricot Cranberry Walnut Couronne
- Baking sheet
- Ramkin bowl
- 2 cups Flour
- 3/4 teaspoon salt
- 3 teaspoons instant yeast
- 3 1/2 Tablespoons unsalted butter softened
- 1/2 cup milk at room temperature
- 1 egg- beaten
- 1/2 cup dried apricots diced
- 1/2 cup sugar
- 1 ounce Amaretto
- 1/2 cup unsalted butter softened
- 1/4 cup sugar
- 1 cup diced dried apricots- soaked in orange juice and Amaretto see instructions
- 1/2 cup dried chanberries- soaked in orange juice and Amaretto see instructions
- zest from 2 oranges
- juice from two oranges to soak fruit
- 1 ounce Amaretto for apricots
- 1/2 ounce Amaretto for cranberries
- 1/4 cup flour
- 1/2 cup powdered sugar
- 2-3 teaspoons water
- sliced almonds
Soaking Dry Fruit:
- It is a good idea to get the fruit soaking first before starting to make the couronne. This will give the fruit plenty of time to plump up and soak in the flavor
- Zest the 2 oranges and set the zest aside for later use in the filling
- Juice the oranges . Divide the juice bewteen two small bowls
- Add the apricots to one bowl and the cranberries to the other.
- In the apricots, add 1 ounce of Amaretto. In the cranberries, add 1/2 ounce of Amareatto. Place the bowls to the side and allow the fruit to soak.
Preparing the Dough:
- Measure or weigh out the flour and place it in the mixing bowl
- Add the yeast and salt to the flour on opposite sides of the bowl ( you do not want the salt and yeast to touch)
- Add the butter, milk and egg to the flour. Begin the mixing using a fork until the liquid is absorbed followed by using your hands ensuring that all the flour on the sides of the bowl is removed
- Turn out the dough mixture to a floured work surface and continue to bring the indgredients together
- Knead the dough working through the beginning wet stage until the dough becomes soft.
- The dough should be kneaded for about 10-15 minutes. The dough will become soft and smooth.
- Slightly oil a mixing bowl. Place the dough ball in the bowl and cover the bowl with plastic wrap and kitchen towel. The dough needs to rise for one hour or until the dough doubles in size.
Preparing the Filling:
- Beat the butter and sugar together until light and puffy
- Strain the fruit ( peaches and cherries) and add it to the butter.
- Add in chopped walnuts, flour and orange zest
Forming the Couronne:
- Once the dough has risen, turn it out onto a floured surface. Gently roll out the dough to ensure that the air is not knocked out of the dough. Roll the dough out to about 13×10 inches in size.
- Spread the filling onto the dough using an off set spatula or spoon. Cover the dough surface with the filling leaving about one inch all around the edges of dough
- Roll up the dough like a Swiss roll or Cinnamon roll. Seal the edges with wet fingers
- Cut the roll vertically from the bottom up to about one inch from the top
- Twist together the pieces of dough
- Line a baking sheet with parchment paper. Transfer the dough to the baking sheet forming a circle. Place the ramkin bowl in the center of the circle to help the couronne keep its shape
- Place the baking sheet into a plastic bag for a second rise. Leave to rise for about 30-45 minutes. The dough should spring back when pushed with your finger.
- Preheat oven to 400 degree
- Remove from plastic bag and bake the couronne for 25 minutes or until golden brown.
- Cool on cooling rack
Making the Jam:
- Place apricots, sugar and amaretto into a small saucepan on low heat. Stir frequently. Keep a close eye on the mixture as it starts to thicken. Remove from heat when the back of the spoon will remain coated with the jam.
Topping the Couronne:
- Using a brush or spoon apply the apricot jam to the top of the couronne.
- Make the sugar icing by placing the powder sugar in a bowl and adding 1 tablespoon of water at a time as needed to get the consistency desired
- Drizzle icing sugar on the top of the couronne and top with slices of Almonds
I so hope you enjoy this couronne ( breakfast roll) half as much has we did. John usually will say once ” this is good”,but this time he said it about four times. I knew I had a winner with his praise.
I definite will be trying different flavor and sharing the successful ones. Please share with me your thoughts, comments and of course, pictures of your bakes.