King's Crown

Hey foodies!

Yesterday I felt like making a king's crown again for my colleagues, but having already made 3 crowns over the weekend... I wanted to change the ingredients a little. :o)

So I went back to the Grittibanz recipe, which is a classic recipe for the braid, the Grittibanz and... The king's crown. :o)

Here are the ingredients to make a beautiful crown with 9 balls:

- 500g white flour

- 1.5 tsp salt

- 270ml milk

- 7g dry yeast

- 2 tbsp sugar

- 1 egg yolk

- 70g butter

- Pearl sugar

- 1 egg

Start by pouring 500g of flour and 1.5 tsp of salt into a large bowl and mix lightly.

This process prevents the salt from coming into direct contact with the yeast later on and killing it.

In another bowl, pour 270ml of milk and heat it in the microwave for 30 seconds at 600W to bring it to room temperature.

Then add 7g of dry yeast and 2 tbsp of sugar.

Mix the 3 ingredients together, then add one egg yolk and mix again.

Make a well in your flour/salt mixture, and pour the liquid mixture into the well.

Make sure to get all the yeast from the bottom of the bowl. Scrape everything well with a spatula.

Then attach the dough hook and mix at medium speed.

The flour will gradually blend into the liquid.

When there is no more flour on the sides of the bowl, add the very cold butter.

The dough does not need to form a ball before adding the butter. On the contrary! It mixes much better if the ball hasn't formed yet.

Once the butter is added, continue mixing with the dough hook, at medium speed for a good 10 minutes.

Once the 10 minutes of kneading are done, shape into a ball.

Then cover your bowl with a well-dampened cloth and let the dough rise for about 2h.

It will have doubled in volume.

Preheat your oven to 180°C, fan mode.

Time to shape the crown!

Weigh out dough pieces of about 90g. This will give you 8 pieces. You will have a remaining piece of dough of about 180g-200g.

Shape nice round balls and place a trinket in the center of each ball. Fold the dough around it. Once the trinket is well covered, place the ball with the trinket facing down. That way nothing will show at all! :o)

Arrange the 90g dough balls in a circle, then place the 180g one in the center on a perforated baking tray, lined with a perforated mat.

Let your crown rise for 15-20 minutes at room temperature.

Then brush your crown with a beaten egg using a pastry brush and add a little pearl sugar to finish decorating and above all to add a lovely little flavour. :o)

Place your crown in the preheated oven at 180°C for about 30 minutes.

And here is the result! :o)

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.