Cinnamon Date Couronne Recipe

Ingredients

For the dough :

250g white bread flour, plus extra for dusting
5g salt
7g instant yeast
50g unsalted butter, softened, plus extra for greasing
105 ml milk
1 free-range egg, lightly beaten

For the filling :

90g unsalted butter, softened
40g brown sugar
120g medjool dates, chopped and soaked in hot water
35g plain flour
60g raisins
65g chopped walnuts
1 teaspoon cinnamon
1 teaspoon vanilla extract

To finish :

50g apricot jam
200g icing sugar

	PREP TIME 2h	COOK TIME 30m	TOTAL TIME 2h30m
YIELD 4 servings

Instructions

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other.
Add the butter, milk and egg and mix to combine, using your hands.
Keep going until you have a soft dough.
Place the dough onto a lightly floured work surface and begin to knead.
Keep kneading for 10-12 minutes.
When the dough feels smooth and silky, put it into a lightly oiled bowl.
Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.
While the dough is rising, make the filling.
Beat the butter and brown sugar together until smooth.
If your dates are a little dry, soak them in hot water for 10 minutes.
Drain the dates and add to the butter mixture along with the flour, raisins, walnuts, cinnamon and vanilla extract.
Mix to combine.
Line a baking tray with baking parchment.
Turn the risen dough onto a lightly floured surface.
Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in.
Turn the dough 90 degrees if necessary, so you have a long edge nearest you.
Spread the date mixture evenly over the dough.
Roll up the dough tightly (like a Swiss roll).
Roll it slightly to seal, then cut it in half lengthways.
Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’.
Transfer to the baking tray.
Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger.
Meanwhile, heat the oven to 200C / 400F
Bake the couronne for 25-35 minutes, or until risen and golden-brown.
Set aside to cool on a wire rack.
Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze.
Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf.
Leave to cool before serving.