If you follow my blog with even a modicum of regularity, you'll know that I don't really leave well enough alone. Ever. So, for our Befana breakfast this year, I wanted to do a twist on last year's Couronne De L'Épiphanie (Spanish Epiphany Bread) - with raspberries and roses. I started with a brioche dough...
adapted from the Barefoot Contessa
1 T active dry yeast
3 T organic granulated sugar
6 extra-large eggs, at room temperature
4-1/2 C all-purpose flour
1 t sea salt
10 T butter, at room temperature
splash of olive oil
1 egg mixed with 1 T water, for egg wash
Combine the water, yeast, and sugar in a large mixing bowl. Let bloom for 5 minutes. Add the eggs and beat on medium speed until well mixed. With the mixer on low speed, add 2 C of the flour and the salt and mix for 5 minutes. With the mixer still on low, add the remainder of the flour and mix for 5 more minutes. Scrape the dough into a large oiled bowl and cover with plastic wrap. Refrigerate overnight.
This is what the dough looked like in the morning.
Preheat the oven to 375 degrees F. When the crown has risen, brush the top of each with the egg wash, sprinkle with some granulated honey, and bake for 45 minutes, or until the tops spring back. Let cool slightly. Make a powdered sugar glaze with a dash of rosewater. Drizzle over crown and sprinkle with crushed rose petals...and you have a crown fit for a princess...or at least a baking witch. Buona Befana!
*5/10/2013: Added to Katherine Martinelli's Mothers' Day Linky Party*