A Couronne or Crown is a traditional French bread served at Christmas. This Cranberry and Pecan Couronne is so good I would happily enjoy it at any time of the year.
This pretty yeasted sweet bread is packed full of fruit and nuts and is simply bursting with flavour. Traditionally served at Christmas time it would make a spectacular addition to any festive table.
But I don't see why you should save it just for Christmas, as it would make a delicious addition to any teatime spread for a special occasion.
A traditional festive loaf with a twist
The idea for this particular bake came from The Great British Bake Off 2019. I like to bake a recipe each week inspired by the show. On this occasion, it was festival baking and the signature bake was to be 24 yeasted buns that are served at festive feasts.
Many of the contestants choose hot cross buns but given that this show goes out in the Autumn it didn't seem appropriate so instead, I choose this festive loaf.
The recipe was adapted from Paul Hollywood's Apricot Couronne which was actually used for a technical challenge in the show back in 2013.
I flavoured my dough with orange zest and used cranberries and pecans with a maple syrup glaze to give it more of an international twist. Cranberries and pecan are a favourite combination of mine which I have also used in my Apricot, Cranberry and Pecan Cake which I made for another Bake Off inspired post for my signature fruit cake.
Mine also looks a little different as unlike in the original recipe I twisted my strands so that the split layers were uppermost as I twisted the dough together. It may not be traditional but I think it looks even prettier
It may look a little complicated to make but it really isn't, and I have included lots of steps to help you with the shaping of the loaf.
How to make a cranberry and Pecan Couronne
Making the enriched dough
The first stage is making the dough. It a yeasted dough enriched with butter, milk and eggs, which will time to rise so you need to allow plenty of time for this.
All the ingredients are added to the bowl at once but if yeast comes into direct contact with salt it may kill the yeast, so add these at opposite sides of the bowl.
Then you mix the dough with your hands. It will be very sticky, to begin with. Once it has come together and you have incorporated all the flour, tip it out onto a work surface and start kneading.
Place all the ingredients in a bowl. work together to form a sticky dough.
Avoid the temptation to add extra flour and keep kneading the dough which will start to lose its sticky-ness as you work it. Then as you keep kneading, the dough should become smooth silky and soft. Only add extra flour if it is still sticky after 5 or more minutes of kneading.
Knead the sticky dough. until smooth and silky.
You can see from the two pictures above that the texture of the dough has changed and the dough is no longer sticking to the work surface as I work. I did not dust the surface with flour or add any extra.
Mike R says
Not difficult, very tasty, and looks très fancy for holidays or special occasions. This was my first time using this recipe but I have made apricot Courrone before. I really appreciated the detailed steps, method, and pictures here. I made two and they were quickly demolished at home and at a friend’s party. People loved the presentation and of course the taste. Yum!
Note: I was a bit short of marzipan, so I stretched one tube for both loaves and it was still plenty.
Jacqueline Bellefontaine says
Thank you for your lovely comments and taking the time to rank the recipe. Im so pleased you liked it.
Megan S says
I'd like to make this for Christmas morning. Can I make it the day or two before? Is there a way I can do most of it the day before and just bake day of? Thanks!
Jacqueline Bellefontaine says
Homemade yeasted Breads generally taste bet the day made that said you could make the Couronne the night before and leave it to rise in the fridge (if you have space). The low temperatures will slow the action of the yeast right down so that it takes longer to rise.
Alternatively you could make ahead of time omit the glaze. The in the morning sprinkle/mist with a little water. Wrap in foil and warm in the oven to freshen.
hope this helps. Enjoy and have a lovely Christmas.
Andrea says
What is chopped mixed peel? Do you just chop up the orange rind? When I Google it, it says it's candied citrus peels, but it seems odd to me to add candied peels to this... is that what you do?
Thanks,
Andrea
Jacqueline Bellefontaine says
Chopped mixed peel is indeed small pieces of candied citrus fruit peel, usually orange and lemon peel.
Cathherine says
I really love the look of this! I would like to make it. I am wondering if it could be made ahead of time and frozen then glazed at the last minute?
Thank you for your lovely recipes and articles,
Catherine
Jacqueline Bellefontaine says
Yes you could make this ahead of time and freeze if you do the glaze after defrosting
Cheril Walsh says
Can I make it without the marzipan? suggestion of something else to use instead? No one in my family eats marzipan.
Jacqueline Bellefontaine says
If you don't like marzipan I would be inclined to just leave it out rather than replace with something else and maybe up the other filling ingredients by half as much again. If you give it a go, let me know how you get on
Christine says
Looks fantastic. Would it be ok to freeze the finished bread ?
Jacqueline Bellefontaine says
I think all breads always best freshly made but yes you could freeze this.
Lieacha says
Can this be considered a cold dessert? Do you think using creme patissier instead of the fruit and mixture could work?
Jacqueline Bellefontaine says
You could serve this for a dessert but I like it best for breakfast, morning coffee or afternoon tea. Not sure that Creme patissier would work as I fear it would ooze out too much during the shaping. If you don't like the dried fruit you could maybe try chocolate chips instead.
Penny Heaton says
Hi, how long does this keep for and how do you best keep it fresh? I'd like to make it Thursday before going home Saturday but not sure how it will keep?
Jacqueline Bellefontaine says
Homemade yeasted Breads generally taste best the day made. But you can make a day or so in advance Omit the glaze. The when required sprinkle/mist with a little water. Wrap in foil and warm in the oven to freshen.
Kelly Osborne says
Thank your this recipe and in-depth instructions. It was absolutely delicious. The only complaint received was lack of leftovers. Will make two “crowns” next year.
Jacqueline Bellefontaine says
That's the best complaint I can get. So pleased you liked it IUt is rather fab. Sadly I didn't get time to make it over Christmas but it Mr B birthday at the weekend so Im going to make it for that as he liked it so much. Thank you for taking the time to leave a comment and rate the recipe and sorry I have been rather slow to reply.
Jenny Walters says
Always wanted to bake one of these. I love your photos,they illustrate the process so well. It looks absolutely delicious too. Great for xmas, a really beautiful centre piece.
Jacqueline Bellefontaine says
Jenny do have a go its really ot hard and I think it tasted amazing. Took a lot of restraint not to eat the lot!
Monika Dabrowski says
Oh my goodness this looks so SO good, love yeast based pastry especially with this kind delicious filling. I could have this any day too, not just at Christmas!
Jacqueline Bellefontaine says
I think for sure its on my must bake for Christmas list but I shall also be making it again just for the enjoyment. would make a lovely weekend treat.
Jo Allison says
Such a beautiful festive couronne Jacqui! Even the name sounds super grand and special! I love enriched dough bakes and this one with its secret layer of marzipan and packed with cranberries and pecans looks and sounds delicious! Thank you for sharing your recipe with #BakingCrumbs 🙂