Filled Sweet Crown Bread
How do you prepare a sweet crown bread filled with jam?
Knead flour, yeast, eggs, milk, and sugar; add butter and let rise in the refrigerator for 8 hours. Divide the dough, roll it out, and fill with jam. Shape into cylinders and place them in a round pan to create a crown. Let ferment until doubled in volume, brush with milk and egg, and bake at 180°C for 35-40 minutes.
An exquisite sweet bread, visually beautiful, but above all incredibly tasty, soft, and filled with whatever we like best. The fermentation time is quite long, but I assure you it can be prepared the night before and baked in the morning; the result is spectacular.
The screen will not turn off while you cook.
Servings: Serves 4, using a 26 cm pan
Ingredients
- 500 g type 0 flour
- 100 g plant-based butter
- 150 g eggs (approximately 3)
- 15 g fresh brewer's yeast
- 140 ml regular milk or unsweetened soy plant milk
- 80 g whole cane sugar
- 8 g salt
- Zest of 1 organic orange
- Pinch of vanilla powder or extract
- Or chocolate or hazelnut cream.
Instructions
In a stand mixer, place the sifted flour, brewer's yeast, sugar, eggs, milk, and vanilla; mix for 10 minutes at minimum speed.
Grate the orange zest and add it to the stand mixer.
Add the salt.
Mix until all the ingredients are well incorporated.
Add the room-temperature butter in small pieces. Knead for another 15 minutes.
Transfer to a medium bowl, cover, and place in the refrigerator for 6-8 hours; or, if desired, prepare it at night and leave it refrigerated until the next day.
After that time, remove it from the refrigerator and let it sit at room temperature for 10 minutes. Cut the dough into four pieces.
Shape four dough balls with the palm of your hand. Line a tray with parchment paper, place each ball spaced apart, cover, and let rest for 1 hour.
Take one ball at a time and place it on a floured surface.
With a rolling pin, roll it into a tongue-like shape about 20-30 cm long. Spread plenty of jam on the lower part. Cut the other half with a knife or dough cutter into strips that are not too thin.
Seal well the part that contains the jam.
Roll the filled part toward the side with the strips.
Arrange the strips so that you form cylinders.
Grease a 26 cm pan with butter and transfer the 4 cylinders, leaving the center open.
Brush with a little milk and a little egg white.
Cover and let rest for 2-3 hours until it doubles in volume and fills the entire pan.
Preheat the oven to 180°C (350°F). Bake for 35-40 minutes until golden.
Enjoy your meal!
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- 500 g type 0 flour
- 100 g plant-based butter
- 150 g eggs (approximately 3)
- 15 g fresh brewer's yeast
- 140 ml regular milk or unsweetened soy plant milk
- 80 g whole cane sugar
- 8 g salt
- Zest of 1 organic orange
- Pinch of vanilla powder or extract
- Or chocolate or hazelnut cream.