Photo: Andreas Raun Arneberg
What a crazy weather we’ve had here in Copenhagen today. It feels like we’ve seen all four seasons in just a few hours. I almost didn’t believe my own eyes when it started snowing and storming, but now only a few hours later the sun is shining like never before. I’m longing for an evening walk along the canals.
So today I want to share with you a very special piece of pastry: A couronne. Couronne is French for crown, and the name refers to the shape of the pastry. A couronne can be a term for many different types of pastry – sweet as well as savory – as long as the shape is round (and of course pretty).
The idea to bake this pastry took form a long time ago a day when I was watching The Great British Bake Off . Nothing unusual there. The unusual thing was that this time my boyfriend was watching it with me. Ha was crushing big time on the couronne that they were baking on the show. Several times during the show he exclaimed that we HAD to try to bake this couronne together.
Next thing I know we were in the kitchen – TOGETHER – baking a couronne. What a joy! I looove having someone with me in the kitchen to keep me company while baking.
The baking process went even better than expected. Vi had such a great time and it was quite the joy to share the baking experience together. I also quite enjoyed bossing him around 😉 When evaluating the couronne know, I have to admit that it could have been prettier. The original plan was to make it round with a big hole in the middle, kind of like a doughnut. But for some reason our couronne turned out very chubby without the space for a whole. But whatever, the taste was devine – hole or no hole.
I found the recipe on The Great British Bake Off’s website but I changed it to adapt it to what is available in Danish supermarkets.
Ingredients (for 1 couronne)
2 dl milk
75 g butter
¼ tsp saffron
25 g yeast
90 g sugar
360-420 g all-purpose flour
- Pour milk and butter in a saucepan and heat until the butter is melted. Add saffron and take the saucepan off the heat. Let it cool down to room temperature.
- Crumble the yeast in a bowl and add sugar. Stir until the sugar dissolves.
- Pour the milk mixture into the bowl with the yeast and sugar, and add the flour a little at a time while stirring.
- Knead the dough until it is nice and even in texture.
- Cover the bowl with a damp cloth and let it rise for 40 minutes until doubled in size.
- Prepare the filling while the dough is rising.
120 g dried apricots
1 dl orange juice
90 g butter, room temperature
70 g muscovado sugar
35 g all-purpose flour
60 g raisins
65 g pecans
Zest of 1 organic orange
- Shop the apricots coarsely and put them in a bowl with the orange juice.
- Whisk butter and sugar together until fluffy.
- Drain the apricots and add them to the butter along with the rest of the ingredients. Stir it well together.
“Assembling” the couronne
50 g apricot jam
200 g powdered sugar
Chopped almonds/almond flakes
- Place a sheet of baking paper on a baking sheet.
- Roll out the risen dough on in a rectangular shape a flour-dusted surface until the dough is app. 1 cm thick.
- Distribute the filling evenly all over the dough and roll up the dough (like a cinnamon bun). Cut the dough lengthwise (see below picture).
- Your dough is now split into two long “sticks”. If the sticks are too short you can stretch them out by pulling the ends.
- Roll the sticks around each other (like a rope) and assemble the ends thus making a circular “crown”.
- Place the couronne on the baking sheet and cover it with a damp cloth. Let it rise for 30-45 minutes. In the meantime preheat the oven to 200ºC.
- Bake the couronne for 25-35 minutes until it has risen and is nice golden brown in color. Take the couronne out of the oven and let it cool off on a baking rack.
- Heat the apricot jam in a small saucepan with a splash of water. Sieve the warm jam thus removing lumps etc. Glaze the couronne by brushing it with the warm apricot jam.
- Make the icing by mixing powdered sugar and a bit of water in a small bowl. Be careful not the make the icing too runny. Pour it “randomly” over the couronne and sprinkle with almond flakes.