Pesto, Basil and Mozzarella Couronne

Finished Couronne

I saw this type of loaf made a couple of times on the Great British Bake Off, and I love making stuff that looks as good as it tastes, so I thought I'd give it a go!

I didn't use a brioche dough, just a white loaf dough which I stuffed with pesto, basil and mozzarella, but you could add anything you fancy, maybe ham, cooked chicken or smoked salmon?

Dough before...

Pesto, Basil and Mozzarella Couronne

Ingredients:

500g/1.1lb strong white bread flour

25g/1oz marg or butter

2tsp salt

7g/2tsp dried yeast

350ml warm water

190g jar of pesto (any variety)

3 large handfuls of basil

Dough after...

50g/2oz grated mozzarella

11in diameter springform baking tin
200oC oven/180oC fan

Method:

1. Rub the marg or butter into the flour until it resembles breadcrumbs, then add the yeast and salt (to separate sides of the bowl) and mix.

2. Add the warm water in stages until the dough comes together but isn't sticky.

Ready to roll

3. Turn out onto a floured surface and knead for 10 minutes, or until the dough is smooth and elastic.

4. Place into an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place until doubled in size (at least 1 hour).

5. Turn the risen dough out onto a floured surface, knead gently for 30 seconds to knock it back and then roll the dough out into a rectangle (approx. 1m x 50cm).

6. Cover the rectangle with the fillings of your choice, tack one of the long edges to the work surface and then roll from the opposite long edge like a swiss roll - do it as tightly as you can.

Mid-twist

7. Cut the ~1m long roll of dough lengthways down the centre of the roll, twist edge half individually until it has an even twist all the way along, then twist the two halves together, to effectively reform the ~1m long roll.

8. Starting at one end of the dough, roll the dough into a flat spiral, like a snails shell. Continue to the other end of the dough and then place your spiral into the greased circular baking tin.

9. Cover again with oiled clingfilm and leave to rise again in a warm place for approx. 30 minutes.

10. Brush with milk and bake in the centre of a preheated oven (200oC) for 35 minutes, or until golden brown and makes a hollow sound when the base is tapped.

Spiralling

Cool on a wire rack and enjoy warm with lots of butter, or part of an epic sandwich! It's really good to pull it apart along the layers when it's warm, it's delicious!

It will keep for 3/4 days in an airtight container, depending upon the fillings you've used!

Happy Baking!

The Baking Ginger xx

Before second proofing

Finished couronne, with all the layers