Ham And Feta Couronne
I came across this French couronne recipe through Paul Hollywood, and it has become a family favourite ever since.
The original recipe uses goat’s cheese, which isn’t everyone’s cup of tea, so I decided to adapt it slightly. My filling contains feta cheese and skyr instead.
I usually serve the couronne with a ratatouille.
Happy Baking!
Ingredients
For the dough
250g strong white flour
1 tsp salt
7g instant yeast
1 medium egg
135ml full-fat milk (warm)
For the filling
80g Serrano ham
100g feta cheese
250g skyr
15 basil leaves, shredded
Salt and pepper
Method
Put the flour, yeast and salt into a large bowl.
Add the egg and two-thirds of the milk, and start combining the dough with a mixer.
Gradually add the remaining milk (you might not need all of it) until you get a soft and slightly sticky dough.
Knead the dough for about 5 minutes until it feels smooth and silky. Place the dough in the bowl and cover with cling film.
Leave to rise until doubled in size.
For the filling - smash the feta cheese with a fork and combine it with the skyr. Season with salt and pepper to taste.
Preheat the oven to 200°C (fan).
Tip the dough out onto a dusted surface and press it down to release air.
Roll the dough into a rectangle about 33 x 25 cm.
Spread the feta and skyr mixture on the dough, followed by a layer of ham.
Sprinkle over the basil.
Starting at the long edge, roll the dough up tightly and form it into a circle.
Cut the dough with a knife a couple of times.
Place the couronne on a lined baking sheet.
Bake for about 35 minutes until risen and golden brown.