This week’s challenge for the Great British Bake Off Bakealong was for a babka. The last time this challenge rolled through I made Cheese Babka Two Ways and enjoyed the process because it reminded me of my Polish grandmother and her baking. This time around I decided that a babka was a filled sweet bread that was twisted and baked so heck, I really wanted to make a couronne so I would call it a French babka! This delightful pastry has really become a favorite of mine and I have had so much fun with all of the variations I have made from the classic Apricot Couronne to Strawberry Pear Couronne, not to mention the savory couronne I tried – I really do need to make another one of them! This time my couronne is a cherry recipe as I used the last of the fresh cherries I had in the yurt.

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Cherry Couronne with Chocolate and Vanilla Drizzles and Chopped Almonds

Serves 10 – 12

For the Pastry

9 oz bread flour (around 2 cups)
1 tsp salt
heaping tablespoon active dry yeast (1/3 oz)
3 1/2 TBS butter at room temperature
1/2 cup less 1 TBS milk
1 large egg, lightly beaten

For the Filling

4 0z unsalted butter, at room temperature
1/2 cup cup brown sugar
1/4 tsp salt
1 tsp cardamom
1 1/4 cups chopped, fresh cherries

For the Drizzles and Topping

1/4 cup apricot jam
1/4 cup powdered sugar
1/2 tsp vanilla bean powder or vanilla bean paste
1 TBS milk OR if not using the vanilla bean powder or paste you can use vanilla extract
2 oz semi sweet chocolate, finely chopped
1 TBS unsalted butter
2 TBS toasted whole almonds, roughly chopped

Make the Dough:

Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough. (A note – a kitchen scale makes baking more precise)
Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.
Place the dough in a greased bowl and cover to let rise for an hour or until doubled in size
While the dough is rising,

Make the Filling:

Beat the butter, cardamom, salt and brown sugar together until smooth.
Like a baking tray with parchment paper or silicone
When the dough is done it’s first rise, turn it out onto a lightly floured counter
Roll it out to a 13 x 10″ rectangle
Add the sugar mixture and spread to just about the edges
Sprinkle the chopped cherries evenly over the sugar mixture.
With the wide edge facing you, tightly roll the dough up like a jelly roll.
Pinch the edge to close and roll it to seal.
Cut the dough all the way through, keeping it intact for just a little bit at the top – for a video of how to do this go HERE
Twist the two pieces together, like a two part braid and then bring the ends together to form a circle (like a crown) pinch the two ends together gently to seal.
Carefully place the dough on the prepared baking sheet, cover (I used a linen towel) and let rise until doubled in size. About 30 – 45 min
Preheat oven to 400°
Bake the couronne for 25 – 35 min until risen and golden brown. Turn halfway through baking
Cool on a wire rack
While the couronne is cooling heat the apricot jam with a splash of water. Using a pastry brush, brush the couranne with the jam to give it a nice shine.
Melt the chocolate and butter together. Drizzle over the top of the cooled couronne.
Mix the confectioner’s sugar and vanilla powder or paste with the water to make an icing. (If using the vanilla extract use that.) Drizzle it over the couronne.
sprinkle with the chopped almonds
Let fully cool before serving

How Was the Cherry Recipe?

As I suspected it would be, this was a tasty pastry. I love cardamom and cherry together and it was well complemented by the chocolate and almonds. We have both been enjoying it. I will say that the Blackberry Vanilla Couronne is still my favorite so far, but who knows what I might come up with in the future.