Two different types of sweet European buns. That was the brief for this technical challenge. I chose saffron-infused St. Lucia buns and poppy seed snails, known as Mohnschnecken.
The couronne is similar to the king cake, or Roscón de Reyes, which was traditionally served on Epiphany to celebrate the coming of the Magi to meet the infant Jesus. This version uses an enriched dough with a sweet, fruity filling that is shaped into a circle like a crown, or, in French, couronne. A warm apricot glaze gives it a golden sheen, followed by a thick drizzle of rich, white icing and a generous sprinkle of sliced almonds for a rich, royal teatime treat!
The challenge for this episode of The Great British Bake Off was to make a decorative loaf of any shape or flavor. For my decorative loaf, I decided to make star bread. To twist things up a bit (pun intended), I chose to use two different fillings, raspberry jam and a chocolate almond cream cheese.
For my “enriched celebratory loaf,” I chose to make a king cake. I used a babka-like dough, and my filling was inspired by the colors traditionally found on top of a king cake: green for faith, purple for justice and gold for power. Combining lemon, lavender and pistachios with a poppyseed filling gave it an almost Middle Eastern quality.