Perhaps like me you watch a great deal of the Great British Baking Show during the winter months. You may know the feeling that you need to bake immediately after watching for an hour or two. Why don't you give this caramelized onion and chorizo couronne a try and show off all of your baking skills. When you bake this it will make your entire house smell amazing.
A couronne is a twisted bread wrapped into a wreath shape. The process may feel intimidating but if you have ever made homemade cinnamon rolls, it's a very similar process you just slice the roll lengthwise instead of into cross sections.
At first it may seem like a lot of filling and a potential mess, but the dough tightens up when you twist it and puffs up when you proof and bake it leaving just the right proportions.
1/2 cup warm milk
Pinch of saffron (can substitute for 1/4 tsp of turmeric or paprika)
2 cups flour
4 Tbsp unsalted butter (room temperature)
2 1/4 tsp instant yeast (1 package)
3/4 tsp salt
2 onions sliced
1 green bell pepper chopped
9oz chorizo (can substitute for ground pork)
1/2 cup crumbled queso fresco (can substitute for mozzarella)
Warm up the milk and and add the saffron, allow to steep 2-3 minutes to release all of the color.
In a large mixing bowl add the flour, salt, yeast, egg, and warm milk. Mix until the dough comes together and then knead for 10 minutes. Add more flour here if necessary. Shape into a ball and place into a lightly oiled bowl. Cover and allow to proof in a warm place for 1 hour.
Heat a drizzle of oil in a pan over medium low heat. Add in the onions and cook slowly until they begin to caramelize and turn brown. Add in the bell pepper and continue to cook until they are softened.
If your chorizo is not pre-cooked add to a new skillet over medium low heat and cook stirring frequently until it is browned and cooked through. If your chorizo is pre-cooked, dice into small pieces or crumble into a medium high skillet and brown on all sides.
After you cook the chorizo drain well on several paper towels and blot off the excess grease.
When your dough is done proofing, roll it out into a rectangle. Spread the chorizo, onions, peppers, and queso fresco evenly over the rectangle. Begin to tightly roll up the dough into a log working from the long edge of the dough. When you reach the end of the dough, pinch the ends closed a bit and roll the dough back and forth a couple times to tightly seal everything in.
Grab a sharp knife or a dough cutter and working from one end begin to cut the roll in half lengthwise exposing the insides. Leave 2-3 inches uncut a the other end, this will help to hold things together.
Grab both ends of the open log and begin to twist in opposite directions with each hand until all of the openings tighten back up and a beautiful twisted pattern is created.
Wrap the ends around to meet each other like a wreath, tuck the uncut end underneath the cut end push together to seal.
Cover and proof for one more hour.
Preheat the oven to 400°. When the dough is done proofing bake for 25 minutes.
Allow to cool 10 minutes before cutting into it.
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