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Ingredientes
- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg (5 g) instant dry yeast
- 3 tbsp melted butter
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sugar
- 2 eggs, slightly beaten
- Combine 2 cups of the flour along with the sugar, instant yeast and salt
- in a large bowl or in the bowl of a large electric mixer that uses a
- dough hook. Add the melted butter, warm milk, eggs and vanilla extract.
- Using a wooden spoon or the regular paddle of your electric mixer beat
- for 4-5 minutes until the mixture is smooth with no lumps. If using an
- electric mixer, switch to the dough hook at this point and begin to
- slowly incorporate the remaining 1 cup of flour. If not using an
- electric mixer keep mixing in the flour gradually until a soft dough
- forms that leaves the sides of the bowl. You may need to use a little
- less or a little more flour, this is not uncommon. Knead the dough for
- an additional 10 minutes either in the electric mixer or on a bread
- board or counter top
- Cover dough and leave to rest and rise for 30 minutes to one hour.
- Punch the dough
- down and knead it for a few minutes by hand before letting it rest for
- another 10 minutes.
- Use the photos provided as a guide to the process described to form the couronne.
- Roll the rested dough out into a large rectangle about 12x 24 inches.
- Combine:
- 1 1/4 cups brown sugar
- 2/3 cup very soft butter
- 3 tsp cinnamon
- Spoon the mixture evenly over the surface of the rolled out dough and spread it to about a half inch from the the edges. Sprinkle on:
- 1 to 1 1/2 cups golden raisins (optional)
- 1 cup icing sugar
- ½ tsp vanilla extract
- 2 tbsp milk
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