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Savoury Danish Crowns

  • BAKE: 30m
  • SERVES: 2


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Wright’s Premium White Bread Mix 500g
  • 260ml Water/ Milk
  • 2 Eggs – Size 4
  • 168g Butter
  • 2 Tablespoons Sunflower Oil
  • 1 Small Onion (Finely Chopped)
  • 42g Ground Almonds (Optional)
  • 42g Parmesan Cheese
  • 42g Breadcrumbs
  • 42g Grated Cheese



Making by hand

1. Finely chop the onion and fry in 2 tablespoons of sunflower oil until golden brown. Allow to cool, add 1 egg and the breadcrumbs and mix well.

2. Add half the butter, 1 beaten egg and ground almonds (optional) to the bread mix and make up the dough following the instructions on the pack using 260ml water/milk.

3. Divide the dough into 2 and Roll each into a ball and rest for 10 minutes.

4. Roll each piece out to a rectangle approximately 6mm (1/4″) thick.

5. Dividing the ingredients evenly between the 2 pieces of dough, spread each with the remaining butter, the onion and breadcrumb mix and sprinkle with the Parmesan cheese.

6. Roll up dough like a Swiss roll. Cut each lengthways and twist the 2 resulting pieces from each Swiss roll together.

7. Place each on a greased baking tray forming a circle.

8. Prove in a warm place for 25-30 minutes or until doubled in size.

9. Dress with grated cheese and then bake in a preheated oven at 220°C (425°F) gas mark 7 for 25-30 minutes or until golden brown.

“Your Madeira cake mix is utterly fantastic. It makes the most wonderful muffins!”

Chrissy Smith

Deb's Tips

This lovely, nutty bread recipe creates two crown loaves - one each end of the large family table, one for lunch and one for dinner or one for now and one for the freezer. Good value obviously.

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