Ever have one of those days where things just don’t go as planned? Well that was my day in the kitchen yesterday. First, I couldn’t make the cookies I had planned because one of my key ingredients had been eaten up by my daughter. That turned out just fine, because I decided to try some easy No-Bake Chocolate Peanut Butter Squares instead and they were delicious! Then yesterday evening I decided to make a Chocolate-Hazelnut Couronne bread for us to have for breakfast this morning. I’ve been making this recipe since this winter, using different flavour combinations so I’m pretty confident with this bread. However, last night when I made it, I over baked it! Hey … it happens!
For some reason, when I was reading my notes, I read 20-25 minutes as 30-35 minutes. Maybe I was tired…. Maybe I need to visit the optometrist! Who knows, but it turned out way more “caramelized” than I would have liked. I had also decided to try sprinkling some sugar on top before baking which added to the darkness on the outside. We still ate it for breakfast this morning and it was still delicious, if a bit too toasted on the outside.
This bread is based on a recipe of Paul Hollywood’s for Apricot Couronne Bread. I altered it a bit by adding some sugar and vanilla to the dough. After the first rise, you roll out the dough and spread it with a filling, then roll it up, cut it vertically and weave it to form the shape of a crown (couronne is the french word for crown). It’s a very pretty loaf to serve. It looks fancy on the outside, with it’s twists and when you cut it, there are layers of the filling running through it.
You can get creative with the fillings. I’ve seen some recipes that put marzipan and apricot jam, some with cinnamon and sugar and some with blueberries and cream cheese. I like to use chocolate-hazelnut spread because it’s easy and we love that taste.
Even though my couronne didn’t turn out as planned yesterday, I still wanted to share the recipe. Luckily, since I’ve made this before, I do have a picture of what it should look like 🙂 This is a fantastic bread to make for guests for breakfast as a treat with tea or coffee! I cut what we don’t eat right away into slices and freeze it for later.
[recipe title=”Chocolate-Hazelnut Couronne Bread” servings=”1 large crown loaf” cooktime=”20-25 minutes” difficulty=”moderate” description=”This filled and twisted crown-shaped bread is so pretty a perfect treat for tea time or for breakfast guests.”]
[recipe-ingredients]
– 2/3 cup whole milk
– 4 tbsp unsalted butter, cubed
– 1 pkg instant yeast (2 1/4 tsp)
– 2 tbsp granulated sugar
– 1 tsp vanilla extract
– 1 egg
– 2 1/4 – 2 1/2 cups all purpose flour
– 1 tsp salt
– 1 cup chocolate-hazelnut spread
– 1/4 cup icing sugar, for glaze
[/recipe-ingredients][recipe-directions]
1. Place milk and butter in a small bowl or measuring cup. Microwave until milk is warm (not hot) and butter begins to melt, about 1 minute. Whisk the mixture until butter is completely melted.
2. Whisk in yeast and sugar. Let stand until yeast foams on top, about 5 minutes.
3. Whisk in egg and vanilla extract.
4. In a large bowl, stir together 2 1/4 cups flour and salt.
5. Pour liquid over top and stir together, adding more flour as necessary, until dough comes together but is still sticky.
6. Knead for 4-6 minutes until dough is smooth and elastic.
7. Lightly oil your bowl with vegetable oil, then add your dough and turn to coat. Cover and let rise until doubled in size, about 2 hours.
8. Lightly oil your counter, then turn dough out onto counter. Stretch and roll your dough to an approximate 14 x 12 inch rectangle.
9. Spread the chocolate-hazelnut spread over the surface of the dough.
10. Roll dough from the bottom to the top in a tight cylinder.
11. Cut the dough cylinder in have vertically, leaving one end attached.
12. Twist the two halves of dough together, forming a rope shape.
13. Transfer your dough rope to a lined baking sheet and shape into a circular crown, pressing the ends together.
14. Cover and let rise until doubled, about 30 minutes.
15. Meanwhile, preheat your oven to 400F.
16. Before baking, brush dough all over with a beaten egg white.
17. Place baking tray on the middle rack of your preheated oven and bake until golden, about 20-25 minutes.
18. Remove from oven and let cool on pan until just warm.
19. Combine powdered sugar with 1 to 2 tsp water to form a thick, runny glaze.
20. Using a spoon, drip the glaze in lines over the surface of the couronne.
[/recipe-directions][/recipe]
Place milk and butter in a small bowl or measuring cup. Microwave until milk is warm (not hot) and butter begins to melt. Whisk the mixture until butter is completely melted. Whisk in yeast and sugar. Let stand until yeast foams on top, about 5 minutes. Whisk in egg and vanilla extract. (missed a few pictures here!)
In a large bowl, stir together 2 1/4 cups flour and salt.
Pour liquid over top and stir together, adding more flour as necessary, until dough comes together but is still sticky.
Knead for 4-6 minutes until dough is smooth and elastic. Lightly oil your bowl with vegetable oil, then add your dough and turn to coat.
Cover and let rise until doubled in size, about 2 hours.
Lightly oil your bowl with vegetable oil, then add your dough and turn to coat. Cover and let rise until doubled in size, about 2 hours. Lightly oil your counter, then turn dough out onto counter. Stretch and roll your dough to an approximate 14 x 12 inch rectangle.
Spread the chocolate-hazelnut spread over the surface of the dough.
Roll dough from the bottom to the top in a tight cylinder.
Cut the dough cylinder in have vertically, leaving one end attached.
Twist the two halves of dough together, forming a rope shape.
Transfer your dough rope to a lined baking sheet and shape into a circular crown, pressing the ends together.
Cover and let rise until doubled, about 30 minutes.
Before baking, brush dough all over with a beaten egg white.
Place baking tray on the middle rack of your preheated oven and bake at 400F until golden, about 20-25 minutes. Remove from oven and let cool on pan until just warm. Combine powdered sugar with 1 to 2 tsp water to form a thick, runny glaze. Using a spoon, drip the glaze in lines over the surface of the couronne.
