Strawberry Couronne Recipe

A light pastry with fresh strawberries throughout



For the Dough

  • 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

  • 1 stick unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • pinch of salt
  • 2 cups sliced strawberries
  • 2 TBS sugar in the raw

For the Glaze

  • 2 TBS lemon juice mixed with 1/4 cup powdered sugar (more/less juice if needed to make a glaze that will drizzle well)


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


Keywords: couronne, pastry, ring pastry, fruit pastry