Parma Ham, Mozzarella and Basil Brioche Couronne

The Yeasty Beasty

The Yeasty Beasty

I’m just going to put it out there, this butter enriched Brioche Couronne contains roughly 3,429 calories. That’s around 7 Big Macs. Its for the big dogs…and its totally worth it.

Its another one of Paul Hollywood’s masterpieces but he’s really outdone himself here. Containing a whole block of butter, 3.5 balls of mozzarella, 10 slices of parma ham, a large handful of fresh basil and good sprinkling of Parmesan this is by far and away the most ambitious and delicious bread I have set out to make on my Pollan-esque ongoing quest for the perfect sourdough loaf.

Typically a sweet bread, the Couronne here (literally ‘crown’ in French) has been adapted with oozing cheese to offset the buttery, flaky bread. I have to say I didn’t quite nail the aesthetics (as displayed more elegantly by a fellow blogger here) but the flavours were spectacular.

Because there was so much egg, butter and full-fat milk in the dough from the get-go, it made it very difficult to handle and shape. In fact, Hollywood recommends using a food mixer with a dough-hook attached but, despite my increasingly whimsical and frequent visits to Dentons Catering in Clapham North, I am still to acquire one of these bad boys. So I set about it by hand, gently canoodling the pieces of room temperature unsalted butter into the sticky dough yellow cube by yellow cube.

Then once it was mixed, popped it in for a first proofing into a greased cake tin into the airing cupboard. It emerged doubled in sized (going smoothly so far) and then I dumped it out onto the surface for the serious business of rolling it out and decorating with ham, cheese and basil. A holy enough trinity to transform even the humblest dough.

Pre-proof 1

Pre-proof number 2

This is when it started to go a little pear (or more specifically doughnut) shaped as I tried to elegantly roll, split and then tie the two stuffed dough-sausages into a crown shape. It was supposed to overlap like two pieces of rope but instead I just lost patience and mashed it together. Still, apparently doughnuts are the new cupcakes so I’m bang on trend with this monstrosity.

The couronne/doughnut was left to proof again (as per above pic) and then came out for a quick egg wash and generous coating of Parmesan (as per below pic). Needless to say, I was getting pretty excited at this point. Even timing my walk upstairs to the airing cupboard so I could garner praise from my housemates and visiting brother, feigning nonchalant. “Oh, what this old thing?”

Pre-oven

Pre-oven

Into the oven for 25 mins and the BOOM, the money shots:

Money Shot One: Cheeky Kitchen Wedge

Money Shot One: Cheeky Kitchen Wedge

Money Shot Two: Snack-on-way-to-Wandsworth-Road-Rail

Money Shot Two: Snack-on-way-to-Wandsworth-Road-Rail

I forlornly binned the last mouthful of this fine companion this evening as it was getting a little dry and my waistline was getting a little stretched. Fat-Bastard Special mention should go to my brother though who, on Saturday’s birthday visit, stumbled back to my house at 7 a.m on Sunday morning to demolish over half of the remaining loaf. I make that 3.5 Big Macs. Not bad.

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