After watching the sweet dough episode of the Great British Bake Off and seeing this delicious couronne again, I decided to give this recipe a try and changed it into a Cinnamon Date Couronne.
A buttery, rich dough – filled with sweet medjool dates, raisins & walnuts – is then rolled, split and twisted to make this gorgeous crown shaped bread.
I substitute the apricots from the original recipe with dates. Because of their natural sweetness I used less sugar for the filling. The dates and the butter in the filling melt together into a gorgeous caramel.
- For the dough
- 250g white bread flour, plus extra for dusting
- 5g salt
- 7g instant yeast
- 50g unsalted butter, softened, plus extra for greasing
- 105 ml milk
- 1 free-range egg, lightly beaten
- For the filling
- 90g unsalted butter, softened
- 40g brown sugar
- 120g medjool dates, chopped and soaked in hot water
- 35g plain flour
- 60g raisins
- 65g chopped walnuts
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- To finish
- 50g apricot jam
- 200gicing sugar
- Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Keep going until you have a soft dough.
- Place the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes.
- When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.
- While the dough is rising, make the filling. Beat the butter and brown sugar together until smooth. If your dates are a little dry, soak them in hot water for 10 minutes. Drain the dates and add to the butter mixture along with the flour, raisins, walnuts, cinnamon and vanilla extract. Mix to combine.
- Line a baking tray with baking parchment.
- Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the date mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways.
- Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray.
- Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C / 400F
- Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.
- Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf.
- Leave to cool before serving.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.