2 TBS lemon juice mixed with 1/4 cup powdered sugar (more/less juice if needed to make a glaze that will drizzle well)
Instructions
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, salt and sugar in the raw together until smooth.
Cap the strawberries and slice
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
Place the pieces of strawberry, in rows to cover the surface.
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 couronne with the jam to give it a nice shine.
Mix the confectioner’s sugar and lemon juice to make an icing. Drizzle it over the couronne
Let fully cool before serving
Notes
Keywords: couronne, pastry, ring pastry, fruit pastry