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Cheese Couronne

500g white bread flour

10g salt

10g yeast

170ml tepid full fat milk

4 med eggs

250g butter

3-4 balls mozarella

basil leaves chopped

1 egg for brushing

grated parmesan

Put all ingredients in a bowl except for the butter and mix together. Add butter bit by bit.

leave to rise for about one hour or doubled in size

Tip onto a floured surface.

Do not knock back but roll out with a rolling pin to a rectangle just under 1.5cm thick with the long side facing you

Cover with pieces of cheese and top with basil leaves

Roll dough into a sausage 40 - 50 cm long

Cut down the middle of dough to reveal the filling then twist together and join to make a circle

Press ends firmly together

Put in proving bag for 1 - 1.5 hours until doubled in size

Brush with beaten egg and sprinkle with parmesan

Cook for 25 mins at 200c until golden brown