Strawberry Peach Couronne Recipe

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As I noted in my most recent post I have company visiting. My oldest childhood friend and her step daughter are here. I have known her since I moved from Philadelphia to the Jersey Shore. I was 12 and she was 11. Given that I am now older than God (62) you can see how longstanding this friendship is.

We have been through a lot together. She was my maid of honor. When a trip to France was offered when we were in High School we both danced down the Champes Elysee together. There are a lot of memories in this friendship. I cherish it.

In advance of their arrival I baked – of course I did! In this case one of my favorite pastries, a couronne. For this one I used the fruits I had on hand – strawberries and peaches and I must say that they made for one tasty treat.

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Strawberry Peach Couronne

For the Dough

  • 9 oz bread flour (around 2 cups)
  • 1 tsp salt
  • heaping tablespoon active dry yeast (1/3 oz)
  • 3 1/2 TBS butter at room temperature
  • 1/2 cup less 1 TBS milk
  • 1 large egg, lightly beaten

For the Filling

  • 1 stick unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • pinch of salt
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped, peeled peaches
  • 2 TBS sugar in the raw

For the Glaze

  • 2 TBS lemon juice mixed with 1/4 cup powdered sugar (more/less juice if needed to make a glaze that will drizzle well)

Make the Dough:

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Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough. (A note – a kitchen scale makes baking more precise)

Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.

Place the dough in a greased bowl and cover to let rise for an hour or until doubled in size

While the dough is rising, 

Make the filling:

Beat the butter, salt and sugar in the raw together until smooth.

Cap the strawberries and cut into slices

Peel and pit the peaches. Cut into small chunks.

Like a baking tray with parchment paper or silicone

When the dough is done it’s first rise, turn it out onto a lightly floured counter

Roll it out to a 13 x 10? rectangle

Add the sugar mixture and spread to just about the edges.

Sprinkle the fruits around randomly over the sugar mixture.

With the wide edge facing you, tightly roll the dough up like a jelly roll. (The video shows when I made a blackberry vanilla couronne but the methodology is the same)

Pinch the edge to close and roll it to seal.

Cut the dough all the way through, keeping it intact for just a little bit at the top

Twist the two pieces together, like a two part braid and then bring the ends together to form a circle (like a crown) pinch the two ends together gently to seal. Tuck in any pieces of strawberry or peach that have fallen out. (Reference photos for this HERE)

Carefully place the dough on the prepared baking sheet, cover (I used a linen towel) and let rise until doubled in size. About 30 – 45 min

Preheat oven to 400°

Bake the couronne for 25 – 35 min until risen and golden brown. Turn halfway through baking

Cool on a wire rack

While the strawberry peach couronne is cooling heat the apricot jam with a splash of water. Using a pastry brush, brush the couronne with the jam to give it a nice shine.

Mix the confectioner’s sugar and lemon juice to make an icing.  Drizzle it over the couronne 

Let fully cool before serving

How Was the Strawberry Peach Couronne?

Like the other couronnes I have made, truly delicious. This pastry is just a wonderful way to make a showy bit of breakfast/brunch artistry that truly is not that hard to pull off. It allows the fruit to shine through and obviously I love them or I wouldn’t keep coming up with all of these variations.

If you have fresh fruits, have at it! A couronne is a treat and one that will be appreciated by anyone you serve it to.

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