Raisin and Peanut Couronne

Raisin and Peanut CouronneSourdough chocolate and hazelnut couronne

 

 

 

 

 

 

 

On the left is a raisin and peanut couronne inspired by the Great British Bake Off technical challenge and the filling for the recipe adapted from here.

On the right is my attempt at a chocolate and hazelnut sourdough version! See my next post for the recipe for that.

Ingredients for raisin and peanut couronne:

  • 250g strong white flour
  • 5g salt
  • 7g instant fast action yeast
  • 50g softened unsalted butter
  • 105ml milk
  • 1 egg, beaten

filling:

  • 90g unsalted butter (softened)
  • 100g raisins/sultanas mix (soaked in warmed orange juice for 15 mins)
  • 70g light muscovado sugar
  • 100g chopped peanuts
  • zest of one orange

to finish:

  • 50g apricot jam
  • 200g icing sugar
  • Sesame seeds or flaked almonds to sprinkle on top (I used sesame seeds because I like them)

Instructions:

1) Combine dry ingredients, ensuring salt and yeast don’t directly touch.

2) Combine milk and egg in a separate bowl. Add to dry ingredients with the butter.

3) Mix til you have a roughly soft dough, then knead to make it even softer. Try not to add extra flour, as it should become less wet and sticky as you knead.

4) Place in an oiled bowl, cover and leave to rise for approx one hour.

5) Meanwhile, make the filling. Beat butter and sugar then mix in remaining ingredients. Make sure you drain the raisins if you soaked them. Easy!

6) Roll the dough into a rectangle. About 33 x 25cm. Ensure there is plenty of flour underneath as you don’t want it sticking. You can also use a little oil to prevent sticking if you prefer. But not oil AND flour!

7) Have the long end facing you, spread the filling mixture over evenly and roll up into a sausage. Don’t press down too hard as you don’t want the filling to squeeze out.

8) Cut in half lengthways. So you should now have two equally long strands of your dough, with some of the filling peeking out at the sides.

9) You now need to twist these two length together to make a crown. You want the filling to face up, so position it like this as you are twisting. You can make a straight rope first, then join the ends together to make the crown.

10) Prove for approx 45 mins whilst covered. It’s best to cover with a plastic bag, otherwise a skin will form on top and prevent it from reaching a peak rise. Meanwhile preheat the oven to 200C (fan assisted)

11) Bake for 25 to 25 minutes until nicely browned. Can cover with aluminium foil if browning too quickly. Especially keep an eye on the filling as you don’t want it to burn.

12) Just before it comes out you can make the glaze by heating apricot jam with some water. Also make a thin icing by adding water to icing sugar.

13) Glaze the loaf with the apricot jam whilst it’s still warm. Let cool, then drizzle over the icing. Sprinkle with flaked almonds/sesame seeds.

14) Yay!!

See my next post for the chocolate and hazelnut sourdough version!

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