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Apricot couronne Recipe

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Apricot couronne
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Ingredients

  • 250g/9oz strong white bread flour, plus extra for dusting
  • 5g salt
  • 7g/⅓oz instant yeast
  • 50g/1¾oz unsalted butter, softened, plus extra for greasing
  • 105ml/3½fl oz milk
  • 1 free-range egg,
  • lightly beaten
  • For the filling:
  • 90g/3¼oz unsalted butter, softened
  • 70g/2½oz light muscovado sugar
  • 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange
  • juice
  • 35g/1¼oz plain
  • flour
  • 60g/2¼oz raisins
  • 65g/2¼oz chopped walnuts
  • 1 orange, zest
  • only
  • To finish
  • 50g/1¾oz apricot jam
  • 200g/7oz icing
  • sugar
  • 25g/1oz flaked almonds
  • Preparation method
  • Tip the flour into a large mixing bowl and add the salt to one side of the
  • bowl and the yeast to the other. Add the butter, milk and egg and mix to
  • combine, using your hands. Continue to mix until you’ve picked up all the flour
  • from the sides of the bowl. Use the dough to clean the inside of the bowl and
  • lengthways (you can leave one end joined to help you twist the dough and form

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