Banana, Stem Ginger and White Chocolate Couronne

 

This is another venture in my bake off challenge, my sweet dough technical bake. For this one, my wife chose a couronne, which is a bread made a bit like a Chelsea bun but, instead of slicing it into rolls, it is cut through the centre longways and the two pieces twisted together to form a elegant crown. I decided to use this as an opportunity to use up some ingredients I have had for a while and opted for stem ginger, which is a flavour perfectly complimented by banana and white chocolate. 

Recipe - Makes 1 (Serves 10)

For the dough: 

• 250g strong white bread flour 
• 7g fast action dried yeast 
• 5g salt 
• 20 g butter, diced 
• 15 g caster sugar 
• 1 egg, beaten 
• 60ml milk, warmed
• 80ml water 

For the filling: 

• 50g butter, softened 
• 40g light muscovado sugar 
• 2 pieces of stem ginger, diced
• 50g white chocolate, chopped
• 1 banana, thinly sliced 

Put the flour in a bowl and tip the yeast to one side and the salt and sugar to the other. Add the egg and milk, then enough water to form a slightly sticky dough. Turn out onto a work surface and add the chunks of butter. Knead for 5-10 minutes to smooth and elastic. Put in a bowl, cover with clingfilm and leave to rise for 1 hour to doubled. 

Tip the dough out onto a lightly floured surface and roll out to a rectangle 5mm thick. Cream the butter and sugar together until light and fluffy. Spread the buttercream over the dough and lay the banana slices on top, then sprinkle on yhe stem ginger pieces and white chocolate. Roll up tightly from the long end, ensuring it is sealed well. Flour a sharp knife and slice the roll through the centre, leaving one end attached. Twist the two pieces together, turning it so the filling is on the outside. Cut through the other end and twist this. Press the cut pieces together to attach and seal. Lift the dough onto a lined baking tray and cover with a tea towel. Leave to rise for 45 minutes until it springs back slowly when pressed. 

Bake at 200C for 35 minutes until browned and baked through, covering after 20 minutes if getting too dark. Remove and place onto a wire rack to cool. Dust with icing sugar if preferred before serving.