A sweet, cinnamon bun-like dough, stuffed with cinnamon-butter paste and dried raisin - a beautiful harmony of flavors!
15g dried yeast
200g butters, softened
1 Tbsp sugar
300 ml milk, at room temperature
powdered sugar (to finish)
For the Filling
100g butter, softened
70g brown sugar
3 Tbsp raisin
2 tsp ground cinnamon
MAKE THE DOUGH
1. In a large mixing bowl, combine flour and salt. Make a well in the middle of the flour, add yeast, 50g soft butter, milk and egg, tossing until dough forms a ball.
2. Turn the dough out on to a lightly floured worktop and knead for 10-12 minutes: until the dough feels smooth and silky. Wrap it in plastic and leave to rise for about 1 hour until doubled in size.
3. Meanwhile, place the raisins in a small bowl. Cover with rum. Set aside for at least an hour.
MAKE THE FILLING
4. In a small bowl, mix 150g soft butter, sugar, and cinnamon. Set aside.
5. Roll the dough out thinly on a flour-dusted surface to a rectangle about 25 x 33cm. Spread 100g butter evenly over the dough, then fold it in thirds. Wrap it in plastic, and refrigerate for an hour. This will allow the flour to fully absorb the liquid and will let it relax after the first roll-out.
6. Return the dough to the work surface and roll it out into a rectangle to 3 mm (1⁄8 inch) thick. Spread the cinnamon-butter filling mixture evenly over the dough, sprinkle with raisin. Roll up the dough into a very compact cylinder. Bring the two ends together into a circle, overlapping and pressing them together.
7. Carefully transfer the crown to the prepared baking sheet. With a kitchen scissor cut the dough all the way through, at a distance of 3-4 cm from each other. Left them attached. Flip alternate pieces into the centre all the way around the ring. Cover the crown with a dry towel and leave to rise for about 30 minutes.
8. Meanwhile, preheat the oven to 200°C (400°F). Brush the couronne with a beaten egg yolk. Bake for 25-35 minutes until golden. Transfer to a wire rack.
“Hunger of the heart is much stronger than hunger for food."― Amanda Comer