Corona Dulce is a sweet bread enriched with egg, butter, sugar, and flavored with anise seeds, then shape to resemble a crown. It was the delicious way how the baker of Spain honored their royalty back in the old day.
Recipe adapted from Michel Suas, Advance Bread and Pastry
Yield 2 (1 lb) loaves
14 5/8 oz bread flour
5 1/8 oz milk powder
1 1/2 oz water
2 7/8 oz eggs
3/4 oz osmotolerant instant yeast
1/4 oz salt
3 5/8 oz sugar + more for sprinkling
2 7/8 oz butter (room temperature) + more for brushing
1/4 oz vanilla extract
1/8 oz anise seeds
Place all ingredients in a mixer bowl, using a dough hook attachment, knead to medium soft consistency. About 10 to 15 minutes on a low setting on a KitchenAid mixer). Gather the dough into a ball, place it in a lightly oiled bowl, cover with cling plastic wrap, and let it ferment for 1 hour.
Divide the dough into 7, pre-shape into light balls. let it rest for about 25 to 30 minutes.
Shape each light ball into a tight ball, place it in a parchment lined baking sheet. Continue to shape the rest of the ball and make a crown shape as the photo shown above. Cover the sheet pan with clean kitchen towel. Leave to proof for about an hour to 2 hours until double in size.
Preheat oven to 380 degrees F.
Bake for 20 to 30 minutes. Transfer onto a wire rack and let it cool completely. Once cooled, brush with melted butter and sprinkle in some sugar.