Couronne De Brioche Avec Noisettes
- Penelope Ulander
- Jan 30, 2021
- 2 min read
Updated: Feb 28, 2021
Brioche Crown with Hazelnuts and Cranberries.
The desire to create this stunning "Art Bread" was driven by a site I came across recently. While looking for a domain name last week before I go live on Google, I came across a Spanish blogger/photographer in France with stunning Caravaggio-like photos of this "Couronne de Brioche".
I decided to simplify the brioche by using my tried-and-true bread machine method. I adapted the filling from the recipe as it was pretty heavy on the honey and sugar. I followed her instructions for constructing the "Crown"
The result was fairly stunning if I do say so myself 🙀.

Bread Machine Brioche
16 oz. Bread Flour
2 Tbsp Sugar
1 ½ Tbsp Dry Milk
1 ½ Tbsp Salt
3 fl. oz. Water
4 Eggs
2 ½ Tsp Dry Yeast
I Egg beaten for brushing on top of brioche
Butter Filling
100 g softened butter
100 g Roasted Hazelnuts, Chopped
100 g Dried Cranberries
4 Tbsp Brown Sugar
½ Tbsp Cinnamon
2 Tbsp Honey
Zest of an Orange
Pop all ingredients into bread machine and let it do its thing. It takes about two hours in mine, but then I transferred the dough to a greased bowl and covered, and let it rise another couple of hours in a warm place (or proofing oven if you are so lucky as to have one). If you don't have a bread machine you can find a recipe online and adjust the filling ingredients accordingly.
Split the dough in two, form each into a ball and then press into rectangle with your fingers and finish with a rolling pin to make a rectangle about 1cm thick.
Preheat oven to 360°F.
Mix all of the butter filling ingredients except the nuts and cranberries. Spread the butter filling on the dough and top with dried fruit and nuts. Roll the pastry lengthwise, cut the roll in half lengthwise. Braid the two "ropes" and it will naturally start forming a circle. Gently finish the circle by coaxing the braid around to meet its other end and pinch together. Brush with egg wash and pop in the oven until golden brown, about 15-20 minutes depending on your oven.
After rising in the bread machine, I let it rise another couple of hours until fairly substantial.

All the ingredients for the filling

Chopped hazelnuts and cranberries atop the butter filling

I seemed to have missed the most important process shots here! I basically rolled the pastry along the long side, and cut in half lengthwise making two long strips, which I then braided and joined the ends.

Fresh out of the oven

Toasted and slathered with butter for breakfast.

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