Couronne with Cranberries and Pecans Recipe

Introduction

This couronne with cranberries and pecans is a delightful braided bread ring filled with a buttery almond cream and studded with tart dried cranberries and crunchy pecans. It’s perfect for a festive breakfast or an elegant tea-time treat.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 3/4 cup milk, 105 to 110 degrees F, warmed
• 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 of cognac or rum (a couple teaspoons)
• 1/2 cup dried cranberries
• 1/3 cup pecan pieces
• Zest of 1/2 an orange
• 1 tbsp cornstarch (see note)

Instructions

1. Step 1: In a medium bowl, combine the yeast, sugar, and warm milk. Let the mixture rest for 5 minutes, then stir in the melted butter.
2. Step 2: In the bowl of a stand mixer, combine 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.
3. Step 3: Transfer the dough to an oiled bowl, cover with plastic wrap, and let it proof for at least 1 hour, or until nearly doubled in size.
4. Step 4: For the filling, cream the softened butter and sugar together in a medium bowl. Add the egg and mix until incorporated.
5. Step 5: Stir in the almond flour to form a paste. Add the splash of cognac or rum and mix again. Finally, add the cornstarch and stir to combine.
6. Step 6: Once the dough has risen, dust your work surface with flour and preheat the oven to 375°F. Roll the dough into a 9″ by 13″ rectangle.
7. Step 7: Spread the almond cream evenly over the dough, leaving a 1/2″ border bare along the edges. Sprinkle dried cranberries, pecan pieces, and orange zest evenly on top.
8. Step 8: Starting with the long side furthest from you, roll the dough towards you into a log with the seam side down. Beginning 3/4 inch from one end, cut vertically down the log to create a wishbone shape. Turn the tails upward and cross them over each other to braid.
9. Step 9: Shape the braid into a ring by bringing the ends together and pinching to seal. Brush the entire bread with the beaten egg.
10. Step 10: Bake for about 30 minutes until deep golden brown. A toothpick inserted should come out clean. Cool on a wire rack, then dust with powdered sugar before serving.

Tips & Variations

• For extra flavor, toast pecans lightly before adding them to the filling.
• You can substitute rum or cognac with orange liqueur or omit for a non-alcoholic version.
• If almond flour is unavailable, finely ground almonds work well as a substitute.
• Make sure your milk is warmed to lukewarm temperature to activate the yeast properly without killing it.
• Use powdered sugar sparingly to avoid overpowering the flavors.

Storage

Store any leftover couronne in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to a month. To reheat, warm gently in a 300°F oven for 10 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, simply mix the ingredients in a bowl using a sturdy spoon and knead by hand on a floured surface until the dough is smooth and elastic.

What can I use instead of almond flour?

You can substitute almond flour with finely ground almonds or a mix of all-purpose flour and a bit of ground nuts for a similar texture and flavor.

Couronne with Cranberries and Pecans Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Couronne with Cranberries and Pecans is a beautifully braided French-style bread featuring a luscious almond cream filling, dried cranberries, and crunchy pecans. The enriched yeast dough is soft and tender, wrapped around a fragrant almond mixture with a touch of orange zest and a hint of cognac or rum for depth. Perfect for a festive breakfast or elegant brunch, this bread bakes into a golden crown shape, dusted with powdered sugar for an irresistible finish.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 1 couronne ring bread, about 10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 3/4 cup milk, 105 to 110 degrees F, warmed to lukewarm temperature
• 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

Egg Wash and Finishing

• 1 large egg, beaten for egg wash
• Powdered sugar for dusting

Almond Cream 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)
• 1/2 cup dried cranberries
• 1/3 cup pecan pieces
• Zest of 1/2 an orange

Instructions

1. Activate Yeast: In a medium bowl, combine the active dry yeast, granulated sugar, and warmed milk. Let the mixture rest for 5 minutes until it becomes foamy. Then stir in the melted butter to incorporate.
2. Make Dough: In the bowl of a stand mixer, whisk together the all-purpose flour and salt. Pour in the yeast mixture and the egg yolk. Mix on medium speed until the dough pulls away from the sides of the bowl and forms a cohesive mass. If mixing by hand, stir until the dough comes together firmly.
3. Proof Dough: Transfer the dough into a bowl greased lightly with oil. Cover with plastic wrap and let it proof at room temperature for at least 1 hour or until it nearly doubles in size.
4. Prepare Almond Cream: In a medium bowl, cream the softened unsalted butter and granulated sugar together using a rubber spatula until smooth. Add the egg and mix thoroughly to combine.
5. Add Dry Ingredients & Flavorings: Stir in the almond flour to form a paste-like filling. Add a couple teaspoons of cognac or rum and mix again. Then add the cornstarch (or all-purpose flour) and stir until fully incorporated.
6. Roll and Fill Dough: Once the dough is proofed, dust your work surface with flour. Preheat your oven to 375°F (190°C). Roll the dough into approximately a 9 by 13-inch rectangle. Evenly spread the almond cream filling over the surface, leaving a 1/2-inch border along the edges.
7. Add Toppings and Roll: Sprinkle the dried cranberries, pecan pieces, and orange zest evenly over the almond cream. Grab the long side of the dough farthest from you and roll it towards you like a jelly roll, with the seam side down, forming a long log.
8. Create the Braid: Using a sharp knife, make a vertical cut down the log starting about 3/4 inch from one end to create a wishbone-like shape. Turn the two dough tails so the cut sides face upward, then cross one tail over the other repeatedly to braid the dough.
9. Form the Couronne: Connect the two ends of the braid by curling them towards each other to form a ring. Pinch the ends together securely to seal the braid into a crown shape. Brush the entire dough ring with the beaten egg for a glossy finish.
10. Bake and Cool: Place the bread on a baking sheet and bake at 375°F for approximately 30 minutes, or until the loaf is deeply golden and a toothpick inserted comes out clean. Remove from oven and allow to cool on a wire rack. Once fully cooled, dust the top with powdered sugar before serving.

Notes

• The cornstarch in the almond cream helps thicken the filling and prevent it from leaking during baking; you can substitute all-purpose flour if preferred.
• Ensure the milk is warmed to about 105-110°F to activate the yeast properly without killing it.
• For best texture, use fresh yeast and measure ingredients by weight if possible.
• You can substitute cognac or rum with another flavoring extract like almond or vanilla if desired.
• Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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