It was Apple week on Sunday Bake Club this week and as luck would have it my mum had brought me some windfall cooking apples on a recent visit. I decided to adapt a recipe that I make quite regularly for a mincemeat couronne by Paul Hollywood.
A couronne or crown has a rich yeast dough base, it’s filled with either a sweet or savoury filling then split and twisted into a circle before baking. It’s a delicious and showstopping way to bake a dessert that goes a long way.
I kind of made up the apple and cinnamon version as I went along but will do my best to let you know how I made it!
250g strong white bread flour
8g instant yeast
50g unsalted butter room temperature
Place the flour into a bowl. Put the salt on one side of the bowl and yeast in the other. Warm the milk until just tepid and beat in the egg. Cut the butter into cubes. Stir it all into the flour. Once made into a dough knead either by hand or on a slow speed with a dough hook in a stand mixer for 8/10 mins until smooth and elastic. Place in a greased bowl and cover with cling film. Leave to rise for at least an hour until the dough has doubled in size and springs back when lightly prodded
5/6 cooking apples
2/3 tbsp soft brown sugar
30g butter room temperature
130g dark brown sugar
2tbsp ground cinnamon
200g ground almonds
Whilst the dough is rising prepare the fillings.
Peel core and chop the apples. Place in a pan with the 2tbsp sugar. Warm the apples over a gentle heat until they sets to break down, stirring occasionally. Simmer over a low heat for about 15 mins until they turn to a purée, add more sugar if they are a bit sharp.
To make the cinnamon marzipan
Combine the butter, sugar and cinnamon in a bowl. Stir in the almonds. Add enough egg to form a paste. Place in the fridge until required.
To construct the couronne.
Once the dough has proved turn out onto a floured surface. Gentle knock back the dough using your finger tips, then roll out to a rectangle about 35 X 25 cm.
The rectangle should have the long edge facing you.
Roll out the marzipan on a surface sprinkled with icing sugar to the same size then place on the dough.
Spread the Apple puree over the marzipan layer.
Roll the dough tightly along the long edge like a Swiss roll. You will end up with a 35cm long roll.
Cut the roll length ways down the middle.
Twist the length together to form a rope effect. This part is quite sticky and messy take it slowly so as to not lose the form of the dough and spill the filling out. Lift the rope onto a baking sheet lined with non stick parchment or a silicon sheet and form into a circle, tucking the end around each other. Cover with greased cling film and leave for another hour to rise again.
Preheat the oven to 210c.
When the dough has risen and is soft and springy to the touch bake for 20/25mins until golden brown and has a firm base.
Leave to cool on the baking tray as its hard to move when it’s warm!
2tbsp salted caramel
2tbsp Billingtons golden icing sugar
1dstsp warm water
I use my homemade salted caramel sauce but there are lots of good ready made ones available. Just pop a couple of spoonfuls in a piping bag, snip the end and drizzle over the cooled couronne.
The ‘caramelled’ glacé icing is made using Billingtons golden icing sugar, it has a lovely flavour and when mixed with a little warm water has a lovely pale golden colour. Do the same as the caramel with a piping bag and drizzle to your hearts content.