Couronne I believe means crown and in this case just pertains to the shape of the loaf I have made. I was inspired by the well known baker from The Great British Bake Off – Paul Hollywood – and my recent surprise Thursday presents (these are just presents randomly given out on Thursdays):
I sieved 500g of strong white flour in to a large bowl and placed 10g of salt on one side of the bowl and 10g of fast action dried yeast on the other side of the bowl. I then warmed 200mL of milk and added to it 4 beaten eggs. I then chucked this warm milky-eggy mixture in to the yeast-flour-salt division bowl and got my hand held whisk with dough hooks going!
Dough hook galore until its very sticky and then slowly add 250g of butter in small chunks and keep dough-hooking for ~15minutes. This is taking the kneading away from you, although holding the whisk steady can be a pretty difficult task. The dough becomes a sort of wet-sticky-gluey consistency and that’s fine.
Oil a tupperware container and pop the dough in it. Oil the lid as well and pop it on and leave it to prove for at least an hour. Quickly prep the fillings by tearing up some mozzarella (3 balls) and ~20 slices of parma ham (I used a cheaper smoked german ham – just as smokey and salty and delicious!)
After the hour is up, don’t knock back the dough, but just roll it out on a well floured surface in to a long rectangle.
Place your fillings on the top, I added some basil here for an extra something and roll the rectangle up, keeping the fillings nicely packed between layers of dough.
Cut the whole roll in half, down the middle. Then with the two open halved sections twist them around eachother, attach the end and it should form a nice ring.
Place on a baking tray and allow to prove for anything up to 2 hours (wrap the whole baking tray in a large plastic bag.
Paint with a beaten egg before you bake in a preheated oven (200 degrees celcius) for ~25 minutes. Although I left mine in for an extra five at the end.
Cut when warm for some nice oozing mozzarella or serve cold as well.