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Preparation 60 min

Refrigeration: minimum 6h

Baking 15 min

Ingredients:

• 260g of wheat flour
• 60g of sugared
• 1/4 teaspoon of salt
• 10g of baker's yeast
• 10cl of milk
• 1 egg
• 70g of butter
• 1 egg yolk for browning
• Apricot-peach jam*
• Assorted fruit paste sticks*
• Chocolate-coated boxes*

Preparation

In a saucepan, heat the milk until warm, then add the yeast.

On your work surface, mix the flour, sugar, and salt. Pour the milk with the yeast and start kneading to integrate the yeast well into the flour.

Add the whole egg while continuing to knead. Then add the softened butter cut into cubes and knead until the dough becomes smooth, elastic, and no longer sticks to your hands.

Form a ball with the dough, place it in a bowl, and cover it with a clean cloth. Let it rest at room temperature for 1 hour, then refrigerate it for the night or at least 6 hours.

The next day, take the dough out of the refrigerator and let it come back to room temperature.

When the dough has doubled in size, knead it again to remove the air bubbles and form a ball.

With your thumb, make a hole in the center of the ball, then enlarge this hole with your hand to form a crown. Flatten this crown with the palm of your hand.

Place the apricot jam in the center of the crown, then close it by welding the ends together. Turn the crown upside down so the welds are underneath.

Let it rise for about 2 hours. Brush the crown with milk using a brush, then bake it for 10 to 15 minutes in a preheated oven at 180°C.

For the finish, brush the top with apricot jam for a shiny effect, then sprinkle with sugar, and decorate your crown with some fruit pastes and chocolate-coated for extra indulgence. Enjoy your meal!

Mathilde's Tip

Use spreads for filling instead of jams.