Lardy Crown Bread recipe


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Online Recipe Competition This time I made Lardy Crown Bread using high protein Interflour Gate Flour, Instant Fermipan Yeast and Chocolate Compound from Chefmate.

Using bread dough without the need to knead, just mix well with a spatula and let stand overnight, the results of the bread remain good and soft for a long time.

This bread is similar to babka, in layers but the difference is that the spread is not using butter/butter but using Lard – which produces a texture between bread and pastry.

In this recipe I replace Lard with shortening or white butter
Here’s the recipe

Lardy Crown Bread

Main Ingredients
120ml Warm Milk
70gr Sugar
4gr Instant Yeast – I use Fermipan

Bread Dough Ingredients
250gr high protein flour – I use Interflour Gate
30gr WholeWheat Flour
35gr Butter – melt and let warm
4g salt
1 egg

Other Ingredients
60gr Lard for greasing – I use white/shortening butter
50gr Chocolate Compound Chefmate
Sprinkling Ingredients:
100gr Brown Sugar
30gr Sugar
1/2 tsp Cinnamon Powder
Mix well

Spread ingredients
50 ml of liquid milk – can be added if you feel it’s not enough
50gr butter – can be added if you feel it’s not enough

How to make Lardy Crown Bread

  1. In a bowl, mix the ingredients and let stand 10 minutes until foamy.
    Then add the eggs and melted butter, mix well with a spatula.
    Then add high protein flour, whole wheat flour, salt – Stir with a spatula until completely blended.
    Cover the container with clingwrap with a small hole then let it sit at room temperature overnight for about 6-8 hours. This dough does not need to be kneaded until it is elastic like bread in general.
    After 6-8 hours the dough will float at least 3 times. Prepare a base greased with butter. Deflate the dough, transfer it to the base then flatten it with a rolling pin so that it forms a box with a size of approximately 45x30cm
  2. Grease the entire surface of the dough with white butter then sprinkle with a mixture of sugar and grated Chocolate Compound Chefmate
  3. Then fold the top and bottom of the dough into the middle like folding an envelope. (dimensions to be 15x30cm). Then roll it with a rolling pin towards the top and bottom then sideways so that the dimensions of the dough become about 30cmx50cm
  4. Roll the dough up like rolling a mat
  5. Split the dough lengthwise into two parts, then arrange back to back and twist the dough
    Combine each end and place in a 20cm diameter round pan.
    Cover with plastic clingwrap, let stand for about 60-90 minutes until the dough has doubled
  6. Preheat oven to 180c. Brush the top of the dough with liquid milk and bake for 27-30 minutes.
  7. Remove from the oven and immediately spread the top with butter
    Cool the bread on a cooling rack
    Lardy Crown Bread is ready to eat
Lardy Crown Bread recipe - greaTRecipeS

Lardy Crown Bread is similar to layered babka, the difference is that the spread is not using butter/butter but using Lard.

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