Bakery Crown with Lemon Ricotta, Dried Cherry and Toasted Almond
An original crown-shaped bakery pastry made with a soft enriched dough and filled with lemon-scented ricotta, chopped dried cherries, and toasted almonds. It is baked until golden and finished with a light honey-lemon glaze.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt
- 7 g instant dry yeast
- 180 ml warm milk (approx. 100°F/38°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter (suave, for the dough)
- 220 g ricotta cheese (for the relleno)
- 6 g lemon zest (for the relleno)
- 35 g honey (20 g for the relleno and 15 g for the glaseado)
- 5 ml vanilla extract (for the relleno)
- 90 g dried cherries (chopped)
- 70 g sliced almonds (40 g for the relleno and 30 g for decorar)
- 8 g all-purpose flour (for ajustar the relleno)
- 1 50 g beaten egg (for brush)
- 15 ml lemon juice (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk and 1 egg. Mix until a rough dough forms. Gradually incorporate the unsalted butter and knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size.
- 4
4. While the dough rises, make the filling. In a bowl, mix the ricotta cheese with the lemon zest, 20 g honey, vanilla extract, and all-purpose flour. Fold in the chopped dried cherries and 40 g sliced almonds.
- 5
5. Toast the remaining 30 g sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until lightly golden. Set aside.
- 6
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 11 inches.
- 7
7. Spread the ricotta filling over the dough, leaving a 3/4-inch border clear along one long side.
- 8
8. Roll up the dough from the long side into a firm log. Pinch the seam to seal.
- 9
9. Using a sharp knife, cut the log lengthwise to expose the layers. Twist the two halves together with the filling facing up, then join the ends to form a crown.
- 10
10. Transfer the crown to a parchment-lined baking sheet. Cover loosely and let rise again for 20 to 30 minutes.
- 11
11. Preheat the oven to 350°F and 175°C.
- 12
12. Brush the surface with the beaten egg and bake for 28 to 30 minutes, until the crown is deeply golden and cooked through in the center.
- 13
13. Stir the lemon juice with the remaining 15 g honey. As soon as the pastry comes out of the oven, brush the warm crown with this glaze.
- 14
14. Sprinkle the toasted almonds over the top and let cool for at least 15 minutes before serving.
Chef tips
If the filling seems too soft, chill it for 10 minutes before spreading. For cleaner shaping, chill the rolled log for 5 minutes before slicing it lengthwise.
Substitutions
You can replace the dried cherries with dried cranberries or golden raisins. The almonds can be swapped for pistachios or walnuts for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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