This crown bread filled with red jam is perfect for any holidays even for normal breakfasts .You can serve it with coffe or tea on Christmas morning or tea table .
Baking time ; 20 minutes
Serves ; 8
Ingredients
125 g Lukewarm milk
15 g Fresh crumbled baker's yeast or 1 tsp dry yeast
1Egg
50 g Sugar
60 g Soft butter
1 tsp of vanilla extract
300 g Flour
0.25 tsp. Salt
The garnish:
150 g Soft butter
45 g Brown sugar
60 g more brown sugar
0.5 tablespoon cinnamon
250 g Strawberry (or raspberry) jam
Preparation
Warm the milk and mix in the crumbled fresh or dry yeast. Beat the egg and add to the preparation.
Add the sugar, soft butter, vanilla sugar, flour and salt. On a floured work surface, knead the dough for at least ten minutes. ( Your dough will be successful in a bread machine. Place all the ingredients in the bowl, starting with the yeast dissolved in the lukewarm milk and ending with the salt )
Roll it into a ball and cover it. Keep it in a warm place.
Once the dough has risen, knead with your hands on the floured work surface to expel the air. Fold it from bottom to top to give it the shape of a ball.
Cover it and let it rest for at least 2 hours in the fridge.
Preheat the oven to 180 °. Roll out the dough on a floured work surface and form a rectangle of 40 x 50 cm.
Cover the dough with jam. Roll it up lengthwise then split it in half (still lengthwise). Wrap these two halves on top of each othe. Glue the ends together to form a wreath.
Place it (without deforming it) on baking paper. Keep it in a warm place for 1 hour. The dough should have doubled in size.
After 45 minutes, preheat the oven. Place the crown in a dish covered with baking paper and bake for 20 min. Let cool before dusting with icing sugar.
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