-
Put the flour into a food
mixer fitted with a dough hook and add the salt to one
side of the bowl and the yeast to the other. Add the milk
and eggs and mix until well combined. Add the butter, bit
by bit, as you mix for a further 5 mins. It's important to
add the butter very gradually.
-
Tip the dough into an oiled,
large plastic container or bowl and cover with an oiled
lid or cling film. This dough can rise greatly and needs
room to expand. Leave until at least doubled in size - at
least 1 hour.
-
Tip the risen dough out onto a
lightly floured surface. Without knocking back, roll the
dough out to a rectangle, just under 1.5cm thick, with a
long side facing you. Lay the Parma ham slices over the
dough. Tear the mozzarella into pieces and scatter over
the ham. Sprinkle the basil on top.
-
Roll up the dough from the
long side furthest from you to enclose the filling. Roll
into a sausage, 40-50cm long. Cut down the entire length
of the roll, to reveal the filling. Hold the pieces firmly
at each end and twist quite tightly together, moving your
hands in opposite directions. Now coil the twisted dough
into a circle and press the ends firmly together.
-
Place the crown on a lined
baking tray. Put the tray inside a roomy plastic bag and
leave to prove for 1-1h 30 mins until at least doubled in
size.
-
Heat your oven to 200C. Brush
the top of the couronne with beaten egg and scatter with
the parmesan. Bake in the oven for 25 mins until golden
brown. Leave to cool slightly and serve warm or cold.
DAILY
DINNERS 
