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Couronne with Cranberries and Pecans Recipe

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★★★★★

4.9 from 123 reviews

This Couronne with Cranberries and Pecans is a beautifully braided sweet bread ring filled with a luscious almond cream, studded with tart dried cranberries and crunchy pecans, and enhanced with the bright zest of orange. The dough is enriched with butter and yeast, creating a soft and fluffy texture, and baked to a golden perfection. Finished with a dusting of powdered sugar, this festive bread is perfect for breakfast, brunch, or as a delightful dessert.

Ingredients

Scale

Dough

  • 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

Filling

  • 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

For Dusting

  • Powdered sugar

Instructions

  1. Activate yeast: In a medium bowl, combine the active dry yeast, granulated sugar, and warmed milk (105 to 110°F). Let it rest for 5 minutes until the mixture becomes frothy. Then stir in the melted butter to incorporate.
  2. Make the dough: In the bowl of a stand mixer, mix together the all-purpose flour and salt. Add the yeast mixture and egg yolk. Mix until the dough pulls away cleanly from the sides of the bowl, forming a cohesive mass. If mixing by hand, stir until compact dough forms.
  3. Proof the dough: Transfer the dough to a bowl greased with oil. Cover with plastic wrap and let it proof for at least 1 hour, or until nearly doubled in size, in a warm place.
  4. Prepare the filling: In a medium bowl, cream together the softened butter and granulated sugar using a rubber spatula until smooth. Add the egg and mix until combined well.
  5. Combine filling ingredients: Stir in the almond flour to form a paste. Add a splash of cognac or rum for flavor, then fold in the cornstarch (or all-purpose flour) to bind the mixture.
  6. Roll out the dough: Once proofed, lightly dust your work surface with flour. Preheat the oven to 375°F. Roll the dough into a 9″ by 13″ rectangle.
  7. Spread filling and add toppings: Evenly spread the almond cream filling over the dough, leaving a 1/2″ border around the edges. Sprinkle dried cranberries, pecan pieces, and orange zest over the filling.
  8. Roll and braid: Starting from the long side farthest from you, roll the dough tightly towards yourself into a log with the seam side down. Using a sharp knife, make a vertical cut 3/4″ from one end of the log down its length to create a wishbone shape. Turn the tails on their sides with the exposed dough facing up and cross one tail over the other, continuing down to the bottom, creating a braid.
  9. Form the ring: Curve the two ends of the braid towards each other to form a circular crown shape. Pinch the ends together to seal them.
  10. Apply egg wash and bake: Brush the entire surface of the dough ring with the beaten egg for a shiny golden crust. Bake in the preheated oven for approximately 30 minutes until deep golden brown and a toothpick inserted comes out clean.
  11. Cool and finish: Remove the bread from the oven and place on a wire cooling rack. Once cool, dust with powdered sugar before serving.

Notes

  • If cornstarch is not available, use an equal amount of all-purpose flour for the filling binding.
  • Make sure the milk is warm but not hot to properly activate the yeast without killing it.
  • You can substitute the dried cranberries and pecans with other dried fruits and nuts as desired.
  • Allow the bread to cool completely before slicing for best texture and presentation.

Keywords: Couronne bread, almond cream filling, cranberry pecan bread, braided sweet bread, festive holiday bread, French bread ring

Find it online: https://victoriablair.com/couronne-with-cranberries-and-pecans-recipe/