Print

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.

Ingredients

Scale

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

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