Savoury Brioche Couronne.

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.

Ingredients

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.

Method

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.

Notes
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.