This recipe is particularly suited to the TMX as it is a very soft dough. I have adapted Paul Hollywoods's recipe from his lovely book , Bread.
It is expensive to make but would serve 10 to 12 as part of a meal. It freezes well and reheats to a crisp crust. Paul also provides a salad that can be made with left over Couronne.
I have given the complete recipe, however when I make it again, will make 1/2 the recipe, or 2 small Crowns.
500g strong white bread flour, extra for dusting, ( I used Lauke Crusty Whit Mix so didn't add extra salt)
10 g salt , if not using Mix
10 g fast acting dried yeast
170 Mil's, tepid milk
4 medium eggs
250 unsalted butter at room temperature, cut into 5 slices and then in 1/2 again.
8 to 10 slices of Parma ham or Prosciutto
3 or 4 , 125 g balls of Mozzarella
Small handful of basil leaves, torn not chopped
1 medium egg for brushing
Handful of freshly grated Parmesan.
Place eggs and warm milk into TMX, mix 5 seconds/ speed 5
Add yeast, mix, 2 seconds/ speed 5
Add flour and salt ( if using ), kneed 5 minutes adding 2 cubes of butter at one minute intervals.
Tip mixture into a large oiled bowl and cover with a sheet of plastic or large shower cap.
Place in a warm spot, ( between 20 / 25 o C. ) this could take more than 1 hour to double.
Dust silmat generously with flour and tip dough on to mat. Don't kneed dough.
Push dough into a large rectangle, about 1 1/2 cm thick. This will just about fill the mat.
Lay the ham over the dough, break the mozzarella into pieces and scatter over ham.
Scatter basil over filling.
Heat oven to 200 o C
Take the long side and roll like a Swiss roll. I used a plastic spatula to assist with the rolling.
Cut the roll down the length. DONT CUT ON THE SILMAT. I slipped a hard plastic sheet under the roll to cut.
Turn exposed cuts to face up.
Hold ends in each hand and twist in opposite directions until a long twisted rope is made. (40 to 50 cm long).
Place long twisted rope onto lined baking tray. Form into a circle and pinch ends together.
Some of the filling will be exposed. This is good.
Brush with beaten egg and cover with plastic to rise to double. 1 to 1/2 hours.
When risen, brush again with egg wash and place in oven.
Bake 25 minutes, watching that it doesn't get too brown.
Leave to cool on oven tray or serve warm.
I am not very good at forming shapes and this was a bit of a challenge as the dough is very soft.
One of those stiff plastic sheets that are sold for cutting fish/ vegetables/ chicken is good for moving the dough around.
This might seem a long process but is really quite simple.
I will certainly make it again.