Domestic Gothess’ Maple Pecan Couronne

FOR THE BREAD DOUGH

• 350g white bread flour
• 7g instant/fast action yeast
• 1/2 tsp salt
• 180ml lukewarm, unsweetened non-dairy milk (soy)
• 60ml maple syrup (preferably dark syrup for its robust taste)
• 45g softened vegan block butter

FOR THE FILLING

• 150g chopped pecans
• 80g softened vegan block butter
• 3 tbsp maple syrup (preferably dark syrup for its robust taste)
• 45g light brown soft sugar
• 1 tbsp cinnamon

FOR THE MAPLE GLAZE

• 75g powdered icing sugar, sifted
• 1 tbsp maple syrup (preferably dark syrup for its robust taste)
• 1/2 tbsp vegan block butter, melted
• 1/2 – 1 tbsp non-dairy milk

TO MAKE THE DOUGH

1. Mix together the flour, yeast and salt in the bowl of a stand mixer. Add the milk and maple syrup and stir until it forms a rough dough. Knead on a medium-high speed for a minute or two until the dough is smooth
2. Add the softened butter and continue to knead on a high speed for 5-10 minutes until the butter has been well incorporated and the dough is very smooth and elastic. It should be a fairly soft and sticky dough so resist the urge to add more flour unless it seems wet
3. Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm place until at least doubled in size, for about 1-2 hours

TO MAKE THE FILLING

1. While the dough is rising make the filling by simply whisking together the butter, maple syrup, light brown soft sugar and cinnamon in a bowl; set aside

TO CONSTRUCT

1. Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the air bubbles then roll it out on a floured sheet of baking parchment into a rectangle about 40x30cm / 12x16in in size
2. Spread the filling mixture evenly all over the rectangle then scatter over the pecans. Roll the dough up from one of the long edges into a tight sausage shape
3. Use a sharp knife to slice the log in half lengthways, leaving a small section joined together at one end so it resembles a pair of legs
4. Twist the two lengths together then form it into a circular shape and join the two ends together. Make sure that the dough is still on the baking parchment as this will make it easier to move it
5. Slide the sheet of baking parchment onto a baking tray. Loosely cover the loaf and set aside to rise in a warm spot until puffy, for about 45-60 minutes. If you press it gently with a finger it should spring back slowly
6. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4
7. Once the dough has risen, bake it for about 30 minutes until a probe thermometer inserted into the centre reads at least 94°C/201°F. If the top starts to colour too much before the loaf is done, you can loosely cover it with a sheet of tin foil
8. When the bread is done, remove it from the oven and brush it with maple syrup to give it a good shine then leave to cool
9. Once the bread has cooled make the glaze. Place the sifted icing sugar in a bowl and stir in the maple syrup and melted butter then gradually stir in enough milk to form a thick but pourable consistency
10. Drizzle the glaze over the couronne and serve straight away