Christmas Orange, Pecan and Cinnamon Couronne

Christmas Couronne (Orange, Pecan and Cinnamon) | A Dutchie Baking

This recipe has been requested so many times I haven’t been able to keep count! I posted the picture on Facebook in a couple of groups and on my own Facebook page and everyone went crazy over it. I enrolled in a Christmas bread competition with this bread and wasn’t sure whether I could post the recipe, but I couldn’t help myself! It is my recipe after all 😉

I’m so excited for the competition! I actually got through to the final, where I have to bake it live in front of (what I presume) an audience in just 4 hours. The venue is a large foodie gathering so I will also get to taste some awesome stuff afterwards. It’s going to be a final kind of weekend with a baking competition of a cookery store on Saturday and then the Christmas competition on Sunday! Unfortunately my friend Nadine didn’t go through to the Christmas final (she did to the other one) but her bread looked amazing as well! You can find it on her blog.

Christmas Orange, Pecan and Cinnamon Couronne Recipe

Source: dough recipe adapted from http://www.scandikitchen.co.uk/vanilla-buns-six-ways/

Ingredients:

Dough:

250 ml full-fat milk
100 grams unsalted butter
400 grams strong bread flour (+extra for dusting)
7 grams instant yeast
40 grams sugar
1/2 orange, zest of
2 grams salt
1/2 egg (keep the rest aside for brushing)

Filling:

55 grams unsalted butter
2 tsp cinnamon
65 grams light brown sugar
100 grams unsalted roasted pecans, roughly chopped

Topping:

55 grams icing sugar
1/2 to 1 tsp orange juice
candied orange peel
10 whole roasted pecans
  1. Melt the butter in a saucepan. Take off of the heat, add the milk. Leave to cool for a bit.
  2. In a large bowl, mix flour, orange zest, salt and yeast. Make sure the yeast doesn’t come in direct contact with the zest and salt!
  3. When the milk-butter mixture has cooled down sufficiently (lukewarm), pour into the dry ingredients. Knead for 9 minutes in a freestanding electric mixture with a dough hook (KA setting 2), or about 15 to 18 minutes by hand. The dough is ready when it has stopped sticking to the sides of the bowl. Shape dough into a ball and place into a bowl. Cover with clingfilm or a damp kitchen cloth and leave to proof for about 45 minutes or until doubled in size.
  4. In the meanwhile, make the filling. Roast the pecans in the oven at 160C and chop them up roughly. Up the temperature of the oven to 190C. Cream the softened butter, cinnamon and sugar.
  5. Knock the dough back when proofed. Roll the dough out to a 55×35 cm rectangle. Spread the butter mixture out over the whole rectangle. Then scatter the chopped pecans over the rectangle. Roll it up from the widest side. Cut the roll in half along the seam. Braid the two parts together, then place on a baking sheet lined with baking parchment or a silpat mat and shape into a wreath, making sure the ends are neat.
  6. Leave the whole bread to proof for another 20 minutes. Brush with the remainder of the egg. Bake for 25-30 minutes or until the core temperature is 90C.
  7. Take the bread out of the oven, leave to cool on a wire rack. Make the icing. Mix the icing sugar with orange juice until it has the right consistency (not too sloppy, not too thick). Pour it over the warm bread. Decorate with candied peel and whole pecans. Eat while still warm or leave to cool completely.

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