Cherry chocolate Coronation couronne

Name: Cherry chocolate Coronation couronne
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 10 serving(s)
Ingredients: 250 g strong white flour, plus extra to dust; 25 g caster sugar; 7 g sachet fast-action dried yeast; 50 g unsalted butter, softened, plus extra to grease; 115 mL whole milk; 1 large, beaten; vegetable oil, to grease; 50 g unsalted butter; 50 g caster sugar; 50 g dark chocolate, chopped; 20 g cocoa powder, sifted; 200 g pitted cherries with/in Kirsch (drained weight), see intro, we used Opies; 20 g caster sugar; 50 g white chocolate

This striking crown-shaped bread recipe uses boozy cherries combined with dark chocolate for an irresistible taste.

By Anita WardPublished: 04 April 2023

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Our fit for a King competition winner, Anita Ward, wowed our judges with her cherry chocolate Coronation couronne. It's definitely fit for a King!

With cherry blossom from the tree planted in memory of Queen Elizabeth II blooming over Westminster Abbey for King Charles III's coronation in May, cherry seemed an appropriate flavour to start with for my recipe.

A cherry's regal deep purple hue is reminiscent of all things royal and the images of the coronation crown.

The sweet, tart cherries pair beautifully with rich dark chocolate (with Kirsch adding a touch of sophistication), all complemented by the sweet dough.

Furthermore, who doesn't like a slice of sweet bread at any time of the day and this elegant, plaited showstopper is even shaped like a crown.

For more Coronation inspiration, take a look at our favourite cakes and bakes, or our round up of the best food and drink recipes for your Coronation parties.

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Yields:

10 serving(s)

Prep Time:

50 mins

Cook Time:

50 mins

Total Time:

1 hr 40 mins

Cal/Serv:

295

Ingredients

For the dough

250 g
strong white flour, plus extra to dust
25 g
caster sugar
7 g
sachet fast-action dried yeast
50 g
unsalted butter, softened, plus extra to grease
115 ml
whole milk
1
large, beaten
vegetable oil, to grease

For the filling

50 g
unsalted butter
50 g
caster sugar
50 g
dark chocolate, chopped
20 g
cocoa powder, sifted
200 g
pitted cherries with/in Kirsch (drained weight), see intro, we used Opies

For the topping

20 g
caster sugar
50 g
white chocolate

Directions

1. Step 1For the dough, in a freestanding mixer fitted with a dough hook, mix the flour, sugar, yeast and 1/2tsp fine salt. Alternatively mix in a large bowl using a wooden spoon. Add the butter, milk and egg and mix to make a soft, wet dough.
2. Step 2Knead in the machine for 8-10min or tip on to a floured work surface and knead by hand for 10-12min, until smooth and elastic. Return dough (if needed) to a greased bowl, cover and leave to rise in a warm place for 11/2hr, or until doubled in size.
3. Step 3Meanwhile, make the filling. In a small pan, gently heat the butter, sugar and chocolate, stirring until melted. Stir in the cocoa powder and set aside to cool for 15min (or until room temperature, but still spreadable). Roughly chop the cherries.
4. Step 4Line a large baking sheet with baking parchment. Scrape the risen dough on to a lightly floured work surface. Roll out to a rough 32 x 32cm square. Spread the chocolate filling over the dough leaving a 1cm border along 1 of the long edges. Sprinkle over the cherries.
5. Step 5Roll up from the long edge without a border, and use the plain dough to seal the roll. Place seam-down on the lined sheet, cover with greased clingfilm (oil-side down) and chill for 30min (this will make shaping easier, but if you’re short on time you can move straight on).
6. Step 6Arrange the dough roll vertically in front of you, seam down. Leaving the top 1cm attached, slice the roll in 1/2 lengthways. Twist both strands so the filling is exposed. Starting from the attached end, twist the strands together, lifting 1 strand over the other to form a tight rope. Gently squeeze the 2 ends together to form a ring.
7. Step 7Transfer to the lined sheet (if not on already) and cover with greased clingfilm (oil-side down). Leave to rise again in a warm place until visibly puffed (this will take longer if the dough has been chilled).
8. Step 8Preheat oven to 180°C (160°C fan) mark 4 and bake the couronne for 45min. Meanwhile, for the topping, in a small pan gently heat the sugar and 25ml water, stirring until the sugar dissolves. Bring to the boil, then set aside. Brush the glaze over the couronne as soon as it comes out of the oven, then leave to cool completely on the sheet.
9. Step 9Once cool, drizzle over the melted white chocolate and allow to set before serving.

GET AHEAD

Prepare to end of step 7 up to a day ahead, but once shaped and covered, chill immediately (no need to rise). To serve, allow to come to come fully up to room temperature first, then rise as per method and complete recipe.