Savory (Ham, Mozzarella & Basil) Brioche Couronne

Couronne means "crown" and this is obviously named for the shape. However, it is also fit for royalty. An enriched brioche dough is filled with ham, mozzarella and basil to make a wonderful meal.

This is from Paul Hollywood's book Bread and it looks a lot harder than it is. On one hand it does take a fair amount of time for several dough risings. On the other hand, it is really impressive and really delicious and really basic to put together if you are used to making bread. If you aren't, then Paul Hollywood's description will lead you through it without a problem.

Mom said it was better than pizza. Tom didn't want to make rash statements but he agreed it was at least equal to a very, very good pizza.

Savoury Brioche Couronne

Ingredients
500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
170ml tepid whole milk
4 medium eggs (we used 3 large eggs)
250g unsalted butter, in small pieces, at room temperature
1 pound buffalo mozzarella (we used regular fresh mozzarella)
8-10 slices Parma ham (turns out this is proscuitto - we didn't know that and used applewood smoked ham - mmmm)
Small handful basil leaves, roughly chopped
1 medium egg, beaten
Pinch salt
Handful grated parmesan

Put the flour into a food mixer fitted with a dough hook and add the salt to one side of the bowl and the yeast to the other. Add the milk and eggs and mix until well combined. Add the butter, bit by bit, as you mix for a further 5 minutes. It’s important to add the butter very gradually.

Tip the dough into a large oiled plastic container or bowl and covered with an oiled lid or cling film [plastic wrap]. This dough can rise greatly and needs room to expand. Leave until at least doubled in size — at least 1 hour.

Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll out to a rectangle, just under 1½cm (3/4 inch) with the long side facing you. Lay the ham slices over the dough. Tear the mozzarella into pieces and scatter over the ham. Sprinkle basil on top.

Roll up the dough from the long side furthest from you to enclose the filling. Roll into a sausage, 40-50cm [16-19 inches]. Cut down the entire length of the roll to reveal the filling [leaving you with two long strips side by side]. Hol the pieces firmly at each end and twist quite tightly together, moving your hands in opposite directions. Now coil the twisted dough into a circle and press the ends firmly together.

Put the crown on a parchment-paper lined baking tray. Put the tray inside a roomy plastic bag and leave to rise for 1-1½ hours, or until at least doubled in size. [We just covered the baking sheet with a towel, as per always.]

Preheat the oven to 400°.  Brush the top of the couronne with beaten egg and scatter with grated Parmesan. Bake in oven for 25 minutes until golden brown. Leave to cool slightly and serve warm or cold.