Name: Couronne with Cranberries and Pecans Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 2 1/4 tsp active dry yeast; 1 tbsp granulated sugar; 3/4 cup milk, warmed to 105 to 110 degrees F; 2 tbsp unsalted butter, melted; 2 1/4 cups all-purpose flour, plus more for dusting; 1/2 tsp salt; 1 egg yolk; Oil for greasing the bowl; 1 large egg, beaten for egg wash; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 egg; 1 cup almond flour; A couple teaspoons splash of cognac or rum; 1 tbsp cornstarch (or all-purpose flour as alternate); 1/2 cup dried cranberries; 1/3 cup pecan pieces; Zest of 1/2 an orange; Powdered sugar

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Introduction

This Couronne with Cranberries and Pecans is a beautiful braided bread filled with a rich almond cream, tart cranberries, and crunchy pecans. Its subtle orange zest and hint of cognac make it a perfect festive treat or special breakfast delight.

A round twisted pastry with a golden-brown crust dusted lightly with white powdered sugar sits on a clear glass cake stand lined with white parchment paper; the pastry has visible dark raisins baked into the spiral layers, showing a textured, slightly flaky surface. To the right, a small white plate holds three bright orange wedges, their juicy, shiny, and smooth surface contrasting with the dark red dried cranberries scattered around them. A few green leaves and a pine twig lie beneath the cake stand on the white marbled texture beneath, adding a natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 tsp active dry yeast
1 tbsp granulated sugar
3/4 cup milk, warmed to 105–110°F (lukewarm)
2 tbsp unsalted butter, melted
2 1/4 cups all-purpose flour, plus more for dusting
1/2 tsp salt
1 egg yolk
Oil for greasing the bowl
Powdered sugar for dusting
1 large egg, beaten (for egg wash)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 cup almond flour
A splash (a couple teaspoons) of cognac or rum
1/2 cup dried cranberries
1/3 cup pecan pieces
Zest of 1/2 an orange
1 tbsp cornstarch (optional, see note)

Instructions

Step 1: In a medium bowl, combine the yeast, sugar, and warm milk. Let the mixture sit for 5 minutes to activate the yeast. Stir in the melted butter once rested.
Step 2: In the bowl of a stand mixer, mix the flour and salt. Pour in the yeast mixture and the egg yolk. Mix until the dough pulls away from the sides of the bowl. If mixing by hand, stir until the dough forms a compact mass.
Step 3: Transfer the dough into an oiled bowl, cover with plastic wrap, and let it proof for at least 1 hour or until nearly doubled in size.
Step 4: Meanwhile, create the filling by creaming the softened butter and sugar together in a medium bowl. Add the egg and mix to combine.
Step 5: Stir in the almond flour to form a paste-like mixture. Add the splash of cognac or rum and mix again. If using cornstarch or flour, add it now and stir until incorporated.
Step 6: Once the dough has risen, dust your work surface with flour and preheat the oven to 375°F. Roll the dough into an approximate 9×13 inch rectangle. Spread the almond cream evenly over the dough, leaving a 1/2-inch border bare along the edges.
Step 7: Sprinkle dried cranberries, pecan pieces, and orange zest evenly over the almond cream. Starting from the long side farthest from you, roll the dough towards you into a long log with the seam side down.
Step 8: Using a sharp knife, make a vertical cut down the log starting about 3/4 inch from one end, creating a wishbone shape. Turn the two tails so the cut sides face up and braid by crossing one tail over the other until the end.
Step 9: Shape the braid into a ring by bringing the two ends together and pinching them to seal. Brush the entire dough with the beaten egg.
Step 10: Bake for about 30 minutes until the bread is golden brown and a toothpick inserted comes out clean. Cool on a wire rack completely, then dust with powdered sugar before serving.

Tips & Variations

For more flavor depth, try substituting rum for cognac or omitting alcohol altogether in the filling.
You can swap dried cranberries for dried cherries or raisins depending on your preference.
If you don’t have almond flour, finely ground almonds work well as a substitute.
Letting the dough proof longer will give a lighter, airier bread texture.

Storage

Store the Couronne loosely covered at room temperature for up to 2 days to keep it fresh. For longer storage, wrap tightly and freeze for up to one month. To reheat, warm slices gently in a low oven or toaster oven until slightly crisp again.

How to Serve

A golden brown braided pastry sits on white parchment paper inside a clear glass bowl, showing three thick layers twisted with visible dark raisins or dried fruit bits woven through. The top is dusted with a light layer of powdered sugar, adding a soft white contrast to the crisp, slightly toasted texture. Nearby to the right, a small white plate holds two bright orange slices and some red dried cranberries, adding fresh and colorful accents. The setting rests on a white marbled surface with a green pine branch partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can mix the dough by hand using a bowl and spoon. Stir until the dough comes together, then knead it on a lightly floured surface until smooth and elastic.

What if I don’t have almond flour?

Finely ground blanched almonds make a good substitute for almond flour. Alternatively, a small amount of extra all-purpose flour can be used, though the flavor and texture will be slightly different.