Raisin Pecan Couronne {breakfast danish}

Prep time:
Cook time:
Total time:
Serves: 10


  • For the dough
  • 2 cups (250grams) all purpose flour, plus extra for kneading & rolling out
  • 2 teaspoons (7 grams) active dry yeast
  • Scant teaspoon (5 grams) fine sea salt
  • 1 tablespoon (15grams) granulated natural cane sugar
  • 3½ tablespoons (50 grams) butter, softened & cut into small pieces
  • 7 tablespoons (105 ml) milk
  • 1 medium to large egg, lightly beaten
  • For the filling
  • 6½ tablespoons (90 grams) butter, softened
  • ⅓ cup (65 grams) granulated natural cane sugar
  • 1 teaspoon (6 grams) molasses
  • ¼ cup (35 grams) all purpose flour
  • 60 grams raisins
  • 65 grams pecan halves, chopped
  • Freshly grated zest of 1 orange
  • To finish
  • 50 grams apricot jam, strained & warmed slightly
  • 150 grams Confectioner’s sugar
  • 2 tablespoons orange juice


  1. Add the flour, yeast, salt, sugar, butter, milk, and egg to a deep bowl. Using your fingertips, stir to combine, then knead it a few times until it comes together into a shaggy dough.
  2. Dust a counter with flour. Drop the dough onto the counter, and knead until it forms a smooth dough—this takes 10 to 12 minutes.
  3. Coat a deep bowl with oil or cooking spray. Place the dough in the bowl, and cover tightly. Set in a warm spot until doubled in volume, about 60 to 75 minutes.
  4. Meanwhile, prepare the filling. Combine the butter, sugar, and molasses in a medium bowl. Beat with a wide-wire whisk, or use a hand mixer, until well blended. Stir in the flour, raisins, pecans, and zest. Set aside until ready to use.
  5. Once dough has doubled in volume, preheat the oven to 400F (200C).
  6. Turn the dough out onto a lightly floured counter. Roll into a 13-inch by 10-inch (33cm by 25 cm) rectangle.
  7. Spread the filling evenly all over the dough. Roll it up, lengthwise, with the filling wrapped inside, into a cylinder. Cut the dough, leaving it intact at one tip, into two long strands. Twist the strands of dough into a rope, then form a circle, like a crown. Snip the tip that was intact, and weave it into the ends of the other strands to close the circle.
  8. Place the couronne on a parchment lined baking sheet. Bake 23 to 25 minutes, until deep golden.
  9. Set on a wire rack (place the parchment from the pan underneath for easy clean up).
  10. Brush the loaf with the warmed apricot jam.
  11. Combine the Confectioner’s sugar and orange juice in a small bowl. Whisk until smooth. Drizzle over the couronne. Let sit on the rack until cooled completely, and the glaze had firmed up. The danish stays fresh, wrapped tightly in parchment paper for up to 2 days.