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cherry couronne

Cherry Recipe: Cherry Couronne with Two Drizzles and Chopped Almonds

  • Author:
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 10 - 12 1x
  • Category: Coffee Cake
  • Method: Baking
  • Cuisine: French American


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