A delicious pastry filled with fresh cherries and topped with two drizzles and chopped almonds
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
- 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
Prep time includes both rise times
Keywords: coffee cake, couronne, cherry recipe, cherry couronne