A ‘couronne’ is a French crown bread, often served for Easter or Christmas. This version blends British and European flavours, using mincemeat and home-made marzipan. It’s decorated in the French fashion with pistachios and glacé cherries.
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 12 (+2 hours proving)
Ingredients:
For the couronne:
250g (9oz) strong white bread flour, plus extra for dusting
1 tsp salt
8g instant yeast
50g (1/4 cup) unsalted butter, softened, plus extra for greasing
135ml (1/2 cup + 1 tbsp) whole milk
1 egg, lightly beaten
For the marzipan:
90g (3¼oz) caster sugar
140g (5oz) icing sugar, plus extra for dusting
220g (7¾oz) ground almonds
finely-grated zest of 1 orange
1 egg, beaten
For the filling and topping:
400g (14oz) ready-made mincemeat
50g (1¾oz) apricot jam
200g (7oz) icing sugar
50g ()1¾oz pistachios, cut into slivers
25g (1oz) glacé cherries, coarsely chopped
Method:
For the couronne: tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and stir the mixture with your fingers until it comes together as a dough. Continue mixing until the sides of the bowl are clean and the dough is soft.
Turn the dough out onto a lightly-floured work surface and knead for 5-6 minutes, or until the dough has stopped feeling sticky and has a smooth, silky exterior. Return the dough to the bowl, cover with cling film (plastic wrap) and set aside to prove in a warm room for at least 30 minutes and up to one hour.
For the marzipan: mix together the caster sugar, icing sugar and ground almonds in a large bowl, then stir in the orange zest and beaten egg and mix again until the ingredients are well combined and have come together as a thick paste.
Turn the resultant paste out onto a work surface lightly dusted with icing sugar, then knead until smooth. Roll the marzipan into a ball, wrap in clingfilm (plastic wrap) and chill until needed.
When the couronne dough has about doubled in volume, turn it out onto a lightly-floured work surface. Without knocking it back, roll out the dough into a rectangle 33x25cm (13×10 in) in size.
Turn the dough rectangle so that the long edge is facing you. Spread an even layer of mincemeat all over the dough.
Turn the marzipan out onto a lightly-floured work surface and roll it into a rectangle similar in size to the dough. Lay the marzipan over the mincemeat.
Roll the dough tightly like a Swiss (jelly) roll, then cut the roll almost in half lengthways, all the way through. Twist the two lengths of dough together in a spiral, then join the ends to form a ring.
Line a baking tray with baking parchment, then place the couronne on top and set aside to prove again for a further 30-60 minutes, or until the dough springs back quickly when lightly prodded.
When the couronne has proved, pre-heat your oven to 210C/425F/Gas Mark 7.
Transfer the proved couronne to the centre of your pre-heated oven and bake for 20-25 minutes, or until risen and golden-brown. Transfer to a wire rack to cool.
While the couronne is cooling, heat the apricot jam with a splash of water in a small pan over a medium heat until runny. Pass through a sieve to remove any pieces of fruit, then brush the sieved jam all over the warm couronne to glaze. Set aside to cool completely.
Just before serving, mix together the icing sugar with enough water in a bowl so that it forms a thin, runny icing (1-2 tablespoons of water). Drizzle or brush the icing over the couronne, then sprinkle over the pistachio slivers and chopped cherries.
