Nadiya Hussain’s Crown Bread Recipe
Nadiya Hussain’s crown bread recipe is a savory take on a classic recipe. Filled with salty tapenade and rich blue cheese and then glazed with apricot jam, this recipe is perfect for any special occasion! Follow my step-by-step instructions to make this showstopping bread!
What is Crown Bread?
Crown bread is a classic French bread known as a wreath or Couronne bread. It is popular during the Christmas holidays. Traditionally filled with dried apricots, raisins, and walnuts. The dough is then braided together and made into a wreath.
Nadiya Hussain uses the same process. However, she has taken a fresh approach by filling her bread tapenade with blue cheese. The result is a show-stopper of bread that is perfect for any special occasion.
Ingredient Notes
Blue Cheese
This recipe is all about blue cheese, so buying quality is essential. If you like blue cheese but don’t love it, I recommend using gorgonzola instead. It is in the same family but milder in flavor.
Flour
I prefer using all-purpose flour, which is easy to find and universal for most recipes. I also like to use King Arthur’s flour, a high-quality brand easily found in most grocery stores. If you prefer, you can use bread flour, which will give you a slightly airier texture.
Apricot Jam
Jam gives this recipe a final shiny touch! It elevates the look and the flavor! If you do not have or like apricot jam, substitute it with your favorite non-berry jam.
Instant Yeast
For this recipe, we use instant yeast. It’s an easy yeast that does not have to bloom. Before using any yeast, always check the expiration date. Because yeast is a living organism, expired yeast will not produce a good rise or possibly any rise at all.
Milk
When looking at Nadia’s recipe, she does not specify which type of milk to use. When I recreated this recipe, I used 2% milk. You can also use whole milk. What is important to note is that the milk must be warmed but not hot. If the milk is too hot, it will kill the yeast; too cold won’t activate it. If you do not have a thermometer, a good rule of thumb is to warm the milk to your wrist.
Tapenade
Look for a paste tapenade. This will make it easier to spread, and the oil will not interfere with the dough structure. However, if your tapenade is oily, strain as much oil as possible. I also use a cheesecloth to help remove the oil.
See the recipe card for a complete list of ingredients and measurements.
Step-By-Step Instructions
Step 1: Preparing the Dough
- Mix the flour, salt, and yeast in a large bowl.
- Rub the butter into the flour mixture until it resembles small crumbs.
- (Optional) If using rosemary, add it to the flour mixture.
- Create a well in the center of the flour mixture.
- Pour in the milk and add the beaten egg.
- Mix everything to form a rough dough.
Step 2: Kneading the Dough
- Transfer the dough onto a lightly floured or oiled surface.
- Knead for approximately 10 minutes until the dough becomes stretchy and smooth.
- (Alternative) If using a mixer, attach the dough hook and knead until the dough is smooth and elastic.
Step 3: First Rise
- Place the kneaded dough in a clean bowl.
- Cover the bowl with cling film or a shower cap.
- Let the dough rise until it doubles, which should take 1 to 1.5 hours.
- During this time, line a baking tray with parchment paper.
Step 4: Shaping the Dough
- Once the dough has doubled, gently knock out the air.
- Roll the dough on a lightly floured or oiled surface into an 11×15-inch rectangle. Aim to make this as even as possible; this will help ensure a prettier crown. Trim off the ends with a knife to even the shape into a neat rectangle.
- Spread the tapenade evenly and crumble the blue cheese over the dough.
- Roll up the dough tightly, starting from one of the longer edges.
Step 5: Forming the Crown Shape
- Leave about an inch from the top edge and cut down the center of the rolled dough, ensuring the top remains connected.
- Carefully lift the first strand over the second strand. Repeat this to create a braid that looks similar to a rope.
- Then, gently move the dough to create a round shape.
- Trim off the ends and pinch the dough together or an even look.
- Place the shaped dough on the prepared baking tray.
- Cover lightly with cling film and rest for about 30 minutes, allowing it to rise slightly.
Step 6: Baking
- Preheat your oven to 425 degrees Fahrenheit.
- Once the dough has risen, place the tray in the oven.
- Bake for about 20 minutes or until the bread is golden and cooked through.
Step 7: Finishing Touches
- Remove the bread from the oven and let it cool slightly.
- Warm up your choice of jam in the microwave.
- Brush the warm jam over the top of the bread for a glossy finish.
Resources and recipe credit:
* If you would like to see the original recipe, click here.
* If you want to watch the Time to Eat video, click here.
If you tried this crown bread recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Nadiya Hussain’s Crown Bread Recipe
Equipment
- 1 medium sized bowl
- 1 sharp chef knife
Ingredients
- 250 g all-purpose flour
- 7 g instant yeast
- 50 g unsalted butter
- 1 tsp salt
- 4.5 oz warm milk
- 2 teaspoons dried rosemary
- 1 egg, beaten
- 4.5 oz olive tapenade
- 5.5 oz blue cheese
- 3 tbsp apricot jam
Instructions
Step 1: Preparing the Dough
- Mix the flour, salt, and yeast in a large bowl.
- Add butter and rub it into the flour mixture until it resembles small crumbs.
- Add the dried rosemary to the flour mixture.
- Create a well in the center of the flour mixture.
- Pour in the milk and add the beaten egg.
- Mix everything to form a rough dough.
Step 2: Kneading the Dough
- Transfer the dough onto a floured or oiled surface.
- Knead for approximately 10 minutes until the dough becomes stretchy and smooth.
- (Alternative) If using a mixer, attach the dough hook and knead until the dough is smooth and elastic.
Step 3: First Rise
- Place the kneaded dough in a clean bowl.
- Cover the bowl with plastic wrap.
- Let the dough rise until it doubles in size, which should take about 1 to 1.5 hours.
- During this time, line a baking tray with parchment paper.
Step 4: Shaping the Dough
- Once the dough has doubled, gently knock out the air.
- Roll the dough on a lightly floured or oiled surface into an 11×15-inch rectangle. Aim to make this as even as possible; this will help ensure a prettier crown. Trim off the ends with a knife to even the shape into a neat rectangle.
- Evenly spread the tapenade and crumble the blue cheese over the dough.
- Roll up the dough tightly, starting from one of the longer edges.
Step 5: Creating the Crown Shape
- Leave about an inch from the top edge and cut down the center of the rolled dough, ensuring the top remains connected.
- Carefully lift the first strand over the second strand. Repeat this to create a braid similar looking to a rope. Then, gently move the dough to create a round shape.
- Trim off the ends and pinch the dough together or an even look.
- Place the shaped dough on the prepared baking tray.
- Cover lightly with cling film and let it rest for about 30 minutes, allowing it to rise slightly.
Step 6: Baking
- Preheat your oven to 425F/220C
- Once the dough has risen, place the tray in the oven.
- Bake for about 20 minutes or until the bread is golden and cooked through.
Step 7: Finishing Touches
- Remove the bread from the oven and let it cool slightly.
- Warm up the jam in the microwave for 15 seconds.
- Brush the warm jam over the top of the bread for a glossy finish.
Step 8: Serving
- Slice and serve the bread warm or at room temperature.
- Enjoy your homemade crown bread with family and friends!
What temperature should the butter be when I incorporate it into the dough?
Hello, I use cold butter.