Christmas Couronne

By Chef Silvia Leo
Serves 6-8
1 hour + proving time
Gluten, Dairy, Eggs, Sulphites.

Utensils & Essentials

KitchenAid Stand Mixer with dough hook and paddle attachment, small bowl, baking tray, baking sheet, rolling pin, pastry brush, spatula, 

Allergens: Gluten, Dairy, Eggs, Sulphites.

Ingredients:

FOR THE DOUGH:

  • 250g strong flour
  • 7g dried yeast
  • 15g caster sugar
  • 5g salt (not included)
  • 105ml whole milk
  • 1 egg
  • 50g butter, softened
  • extra butter for greasing 
  • extra flour for dusting

FOR THE FILLING:

  • 75g butter, softened
  • 25g caster sugar
  • 2 tbsp flour
  • 250g mincemeat

FOR THE GARNISH:

  • 50g icing sugar
  • 25g apricot jam
  • handful of cranberries
  • fresh mint

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How to make

Christmas Couronne
TO MAKE THE DOUGH:
Attach the dough hook attachment to your KitchenAid stand mixer. Put the strong flour into your KitchenAid bowl. Add the dry yeast to one side of the bowl, then add the caster sugar and add the salt on the other side of the bowl. Add the milk, egg and soft butter. Knead using the KitchenAid on a low speed (1-2). When the ingredients start coming together, stop the machine, scrape the sides of the bowl and continue mixing at a medium speed, and keep going until the dough is smooth and not sticky, about 10 mins.  
Turn the machine off and check if the dough is ready by doing the ‘window test’: take a very small ball of the dough and start stretching it gently into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to see your finger underneath. This means your dough is properly kneaded.
Remove the dough, grease a bowl with some butter or vegetable oil, and place the dough back inside the bowl. Cover with cling film or a clean tea towel, and leave to prove until almost double in size, about 1-2 hours. Proving time will depend on your room temperature.
CHEF'S TIP: you can place the bowl inside your oven, with the temperature off but the light on, to create a nice warm environment that might speed up the process, if your room is too cold and dry. 
TO MAKE THE FILLING:
While the dough is proving, make the filling. Add the softened butter, sugar, flour and mincemeat to the KitchenAid bowl. Mix with the paddle attachment until evenly incorporated, then set aside.
TO ASSEMBLE THE COURONNE:
Remove the risen dough from the bowl and place onto a lightly floured worktop. Using a rolling pin, roll it out to a rectangle about 25cm x 35cm (it doesn’t have to be so precise). Turn the dough 90 degrees, if needed, so you have the long edge closest to you. You can gently stretch the edges with your hands to make it into e proper rectangle shape, if too round. Once it is rolled out, make sure you have the right measurements, adjust if necessary. Spread the filling evenly over the dough, leaving about 1cm from the edge of the longer sides, and press it down gently. Roll up the dough tightly, from the longer side (rolling away from you). Roll back and forth gently to make sure it’s sealed.  
With a sharp knife, trim both ends off, then cut in half lengthways to expose the filling. Leave one side joined. Starting from the joined side, start twisting one side around the other until the end. As you move it onto a baking tray, coveredd with parchment paper, bring together into a circle, wrapping one end under the other to seal. Make sure it’s properly sealed. Cover with cling film or a clean tea towel, then leave to prove for 30 mins, until slightly puffed up. 
TO BAKE THE COURONNE
Ten minutes before the end of your second prove, pre-heat the oven to 180C fan.
Once the dough has proved, remove the cling film or tea towel, and bake the couronne in the lower part of your oven for 20-25 mins, until deep golden brown.  
TO MAKE THE GARNISH:
While the couronne is baking, make the garnish. Combine the icing sugar with a little water to make the icing, adding the water very gradually until it has a pourable but still thick consistency. In another little bowl, add a little water to the apricot jam to make it more runny.
Once the couronne is baked, remove from the oven, transfer to a serving tray and brush the jam over the couronne while still hot. Then leave it to cool down completely.
Once cooled, drizzle the icing on the couronne, then garnish with the mint leaves and cranberries.  
Your couronne is ready to enjoy! 
Make sure you keep it in an airtight container to keep fresh and moist as long as possible.

CHEF'S TIP: like most enriched doughs, the couronne will become slightly harder after a couple of days. You can always slice it and toast it for a rich breakfast or snack!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
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