Malted Chocolate Blueberry Couronne
An enriched dough swirled with malted chocolate and blueberry chia jam, this sweet loaf is the perfect balance of breakfast pastry and coffee cake. The bread is flavored with malt powder, cinnamon, and a bit of cardamom, and filled with a no-sugar blueberry jam and a malted chocolate spread. Top with a glaze for an extra hit of sweetness and some toasted hazelnuts for a bit of crunch, and you’ll have a loaf to impress even yourself!
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
35-40minutes 3hours
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
35-40minutes 3hours
Ingredients
Cinnamon and Malt Dough
Blueberry Chia Jam
Malted Chocolate Spread
To Top
Instructions
Cinnamon and Malt Dough
  1. In a small saucepan, whisk together the 1/2 cup + 2 Tbsp whole milk and the 2 Tbsp of malted milk powder. Warm over a low heat until the milk reaches a temperature between 105°F and 110°F. Transfer the milk to a measuring cup and sprinkle the yeast over the top. Allow to sit for about 30 seconds before stirring the yeast into the milk mixture. Leave to rest for 10 minutes. The yeast should bubble up and the mixture will thicken on the surface.
  2. Measure out the bread flour into a large bowl or the bowl of a stand mixer. Add the sugar, cinnamon, and cardamom to one side of the bowl. On the opposite side, add the salt and the egg. Once the yeast has bloomed, add in the yeast/milk mixture, and using either your hands or a stand mixer fitted with a dough hook, turn the mixture around until all of the flour has been picked up from the sides of the bowl.* The dough will be a bit dry at this point.
  3. Slowly mix in the softened butter a little at a time, waiting until the butter is fully mixed in to the dough before adding more to the bowl. This usually takes me about 10 minutes with the mixer on low and may take a bit longer if you are doing it by hand. Once the dough has come together (it will be very soft and sticky), sprinkle with a tiny bit of flour and allow to rest for about two minutes.
  4. Tip the dough onto a lightly floured surface and begin to knead with your hands. Knead for about 10-12 minutes until the dough is no longer wet and sticky and is instead smooth and holds its shape. Form into a ball and poke the dough with your finger. If the indentation fills back quickly, you’re ready to rest it for its first rise; if not, keep kneading and test again after a couple of minutes.
  5. When the dough is smooth and ready to rest, form it into a ball and place into a large, lightly oiled bowl. Cover with a clean towel and allow to rise for 1 1/2-2 hours, until the dough is doubled in size. While the dough is rising, make your fillings.
Blueberry Chia Jam
  1. In a medium saucepan, warm frozen blueberries or fresh blueberries over a medium heat. When the blueberries are soft enough, use a fork to mash them down (this should only take a few minutes). Stir in the chia seeds and allow the jam to bubble for about 3-5 minutes. Transfer to a shallow bowl or a dish and allow to cool.
Malted Chocolate Spread
  1. Place the bittersweet chocolate chips and 3 Tbsp unsalted butter into a medium microwave-safe bowl. Using the microwave, heat on high for 30 seconds. Remove the bowl and stir. Continue to heat for 15-30 second intervals until fully melted. Stir in the 1 1/2 Tbsp malted milk powder, vanilla extract, and 1/2 tsp salt until fully combined. Set aside to cool.
Malted Chocolate Blueberry Couronne
  1. Line a large baking tray with parchment paper and set aside. Turn out the dough onto a lightly oiled or lightly floured surface. Without knocking it back, roll out the dough into an 8″ by 18″ rectangle. The long side should be facing you. Spread a thin layer of the malted chocolate spread over the dough (you may have some leftover) and top with a thin, even layer of the blueberry chia jam. Starting at the long end closest to you, roll the dough tightly. When you get to the end, lightly pinch the edge of the dough to the roll to seal it. Place this seam down on the counter and, using both of your hands, lightly roll the dough until you have a log about 24″ long.
  2. This next bit can get a bit messy: Transfer the log to the lined baking sheet, seam side down. Using a sharp knife, cut all the way through the dough lengthwise; you want to slice all the way through one end, but leave stop about an inch or two from the other end to hold the dough together while you shape it.
  3. Shaping the Couronne: Starting at the end that isn’t fully cut through, cross the strands over one another, making sure to keep the cut sides facing upwards at all times. Repeat this process until the two strands are twisted together for the entire length. Curve into a circle. Now, you’re going to slice through the final inch or two of the log that you kept together. Join those two strands with the other end of the circle, pressing gently to secure the dough together into one circle. Cover gently with a lightly greased piece of plastic wrap (being careful not to actually stretch it over the dough) and a clean towel. Allow to rest for about 45-60 minutes until about 1.5 times in size.
  4. Place a rack in the center of the oven and preheat the oven to 375°F. While the oven is heating up, whisk together 1 egg with 1 Tbsp water. Once the dough has risen for the second time and the crown is about 1.5 times its original size, brush the egg wash over the surface of the bread. Bake about 35-40 minutes until risen and a rich golden brown. With the egg wash, the dough may brown a bit quicker in the oven than it cooks–I usually tent the couronne with a piece of foil after the first 25 minutes of baking. The outer edges of the bread will be firm and crusty; depending on the amount of wet filling inside, the inside of the circle will be a bit softer to the touch once it reaches a golden brown, this will firm up as it cools. If you have an instant read thermometer, you can insert it into the bread to test for doneness–if the bread reads 200°F, it’s ready to come out of the oven. If ever in doubt, allow to bake for an extra couple of minutes.
  5. Transfer to a wire rack and allow to cool.
Decorating
  1. Once the bread is cooled, sift the powdered sugar into a medium bowl. Whisk together with the milk. Using either a piping bag or a spoon, drizzle the glaze over the top of the couronne. Sprinkle with chopped toasted walnuts.
Recipe Notes

*I start my dough in the stand mixer, especially enriched doughs because adding the butter can get a bit messy. If your mixer is anything like mine though, it doesn’t reach all the way to the bottom of the bowl and you may be left with some flour. I usually removed the bowl of the mixer for a bit and bring the rest of the flour and the dough together with my hands.

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