This loaf is unlike anything else you’ve ever made. It has the perfect balance of apricot, walnuts, and raisins and is just the right amount of sweet. Yes, this bread probably has a lot of calories, but I promise they are worth it. Perfect for breakfast, dessert, or even tea-time.
Recipe from Paul Hollywood.
Apricot Couronne
Enriched dough filled with apricot, walnuts, and raisins. Shaped into a crown and the perfect centerpiece for a holiday dinner.
Ingredients
filling:
- 90 grams unsalted butter softened
- 70 grams light muscovado sugar
- 120 grams ready-to-eat dried apricots chopped
- 35 grams plain flour
- 60 grams raisins
- 65 grams chopped walnuts
dough:
- 250 grams bread flour
- 5 grams salt
- 8 grams instant yeast
- 50 grams unsalted butter cubed and softened
- 135 milliliters warm whole milk
- 1 egg lightly beaten
- all-purpose flour for dusting
to finish:
- 50 grams apricot jam
- 200 grams powdered sugar
- 25 grams flaked almonds
Instructions
- Tip the flour into a large mixing bowl. Add the salt to one side, and the yeast to the other. Add the milk, butter, and egg. Turn the mixture with your fingers, making sure to clean the flour and mixture from the sides of the bowl. When the mixture is well incorporated, tip the dough out onto a large lightly-floured surface.
- Knead the dough for around 6 minutes, working through the wet stage until the dough is smooth and silky.
- Move the dough to a lightly oiled bowl, cover with plastic wrap, and leave to rise until doubled in size- at least 1 hour. (it's fine to leave it for 3 hours)
- While the dough is rising, make the filling. In a small bowl, cream together the butter and sugar until it's light and fluffy. Mix in the flour. (don't add the rasins, walnuts, or apricots to the mixture)
- Line a baking sheet with parchment paper.
- When the dough is done proofing, turn it onto a lightly floured surface. Being careful not to knock out the air, roll the dough out to a 13×10 inch rectangle. Spread the filling onto the entire surface of the rectangle (leaving no border). Now, sprinkle the raisins, walnuts, and apricots on top.
- Starting from the long side, tightly roll the dough. Slice the roll in half lengthwise to expose the filling. Twist the halves together as if you were braiding them. Transfer the braided dough to the sheet pan and shape it into a circular 'crown.' Cover loosely with a plastic bag and let it rise for 2 hours until it is puffy.
- When the dough is coming close to the 2-hour mark, preheat the oven to 400F. Bake the couronne for 25-35 minutes or until it has risen and is golden-brown.
- Set the couronne aside to cool. Meanwhile, heat the apricot jam and a splash of water in a microwave for 30 seconds. Then, seive it and brush it over the warm loaf to glaze, sprinkle with flaked almonds. Once the loaf has cooled, mix powdered sugar and water to make a thin icing. Drizzle over the loaf. Serve.
