My preferred kind of crown

[wiseheart]

We've run out of bread today, and since I didn't feel like going to the shops and fight the masses after they'd been closed for three days, I decided to bake a couronne instead. Which, according to Paul Hollywood, means a crown; if he's mistaken, then so am I. Basically, a couronne is a yeast dough wreath that is twisted together, not plaited, and enriched with candied fruit and nuts and whatnot. Mine was made with gold raisins, candied cherries and flaked almonds and looks like this:



Aside from this, I didn't do much today. Just the most necessary chores, a paragraph or so of writing and lots and lots of resting, reading and playing Solitaire on Methuselah the laptop.

In the means of social life, I had a nice, long phone call from Erna, our arts teacher. A day just after my taste.

And now I'm going to do more baby book research and write my shopping list for tomorrow. Long live the online flyers of the supermarkets!

Comments

[meathiel]

I'm useless with yeast doughs, so kudos to you!

[wiseheart.livejournal.com]

I must admit that I was quite nervous. The last time I tried my luck with anything like this was around Easter, and it turned out inedible. As a rule I'm good with yeast dough, but that one case has traumatised me. *g*

[red-day-dawning.livejournal.com]

It looks a little like the Weißbrot my mum and Oma used to make. It was a yeast dough that had almonds on top and was delicious!

[wiseheart.livejournal.com]

Yes, it's basically the same, but with the bread dough enriched with sugar, margarine and egg.

[adafrog.livejournal.com]

Looks nice.

[wiseheart.livejournal.com]

And tastes even better! ;))

[sallymn.livejournal.com]

Oh that looks so yummy!

[wiseheart.livejournal.com]

It is yummy... and quite rich, so it will last for days because you can't eat much of it at once.

[elwenlj.livejournal.com]

The bread looks and sounds wonderful. Are golden raisins what we call sultana's in the UK?

[wiseheart.livejournal.com]

I have no idea, honestly. Mary Berry's recipes call them gold raisins (although this one is from a German cookbook).

[noadvertising.livejournal.com]

Oh no, yeast dough! Yeast dough does not love me.

[wiseheart.livejournal.com]

I love working with yeast dough, but it is capricious indeed. I've had my bad days with it, too.

[curiouswombat.livejournal.com]

Oh that looks wonderful — my mouth is watering at the very thought of it.

[lab-jazz.livejournal.com]

That looks quite delightful

[mirasaui.livejournal.com]

Lovely crown, looks delicious. I am sure yours was too!