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Crown Loaf

Crown Loaf Recipe

Crown LoafAn elegant pull-apart bread where individual dough balls are arranged in a circular pattern to create a crown shape. Brushed with milk for a golden finish, this impressive loaf is perfect for sharing at the dinner table.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising time 2 hours
Servings: 1 Crown
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 2¾ cups 350g bread flour, plus extra for dusting
  • 2 tsps fast-acting dried yeast
  • 1 tsp salt
  • 1 tbsp 20g salted butter, melted
  • ¾ cup + 3 tbsps 225ml warm water
  • A little milk to glaze

Method
 

  1. Begin by lightly greasing an 8-inch round cake pan, then combine all ingredients except the milk to form a sticky dough.
  2. Mix together 2¾ cups (350g) bread flour, 2 tsps fast-acting dried yeast, 1 tsp salt, 1 tbsp (20g) salted butter (melted), and ¾ cup + 3 tbsps (225ml) warm water until the ingredients are incorporated.
  3. Transfer the dough to a floured surface and knead for 4–5 minutes until it becomes smooth and elastic. Place the kneaded dough in an oiled bowl, cover tightly with plastic wrap, and allow it to rise in a warm place for 1–1½ hours until the dough has doubled in size.
  4. Once the dough has risen, turn it out onto your work surface and punch it down for a few minutes to release excess gas.
  5. Divide the dough into 12 equal balls, then arrange them snugly together in the prepared cake pan. Cover the pan again with plastic wrap and proof for about 30 minutes until the rolls have doubled and are touching each other.
  6. While the dough proofs, preheat your oven to 425°F.
  7. When the proofing time is complete, brush the tops of the rolls with milk to create a golden glaze. Bake for 20–25 minutes until the crown loaf is golden brown and risen.
  8. Remove from the oven and let cool briefly in the pan before transferring to a wire rack to cool completely. The individual rolls will have baked together while maintaining their distinct shape, creating the characteristic crown effect.

Notes

Can You Make Crown Loaf Dough the Night Before?

Yes, you can absolutely make crown loaf dough the night before, and many bakers prefer this method for better flavor development. After the first rise, shape your crown loaf, cover it tightly with oiled cling film, and refrigerate overnight. The cold fermentation process enhances the bread's taste and creates a more complex, slightly tangy flavor profile.
Remove your crown loaf from the refrigerator 30 to 45 minutes before baking to allow it to come to room temperature and complete its final rise. The dough may look slightly deflated from the cold, but it will puff up beautifully as it warms. This resting time is crucial for achieving a light, fluffy texture.
Making crown loaf dough ahead saves valuable time on busy mornings or when preparing for gatherings. The slower overnight prove also makes the dough easier to handle and shape. Just ensure your dough is well-covered to prevent it from drying out in the refrigerator, and you'll have fresh, bakery-quality bread with minimal morning effort.