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Apricot couronne

Paul Hollywood from Good Food Bites
For a home-baked treat try Paul Hollywood's delicious sweet bread with an apricot, orange and walnut filling

Apricot couronne

Method

1. First start to prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate overnight.

2. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl.

3. Mix well together to form a dough.

4. Turn the dough onto a lightly floured surface and knead for 6 minutes.

5. Return the dough to the cleaned-out mixing bowl and set aside to rise in a warm place for 1 hour.

6. While the dough is rising, drain the marinated apricots.

7. In a mixing bowl, cream together the butter and muscovado sugar until fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest.

8. Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm.

9. Spread the apricot mixture evenly over the dough rectangle.

10. Roll up the rectangle tightly until it resembles a Swiss roll. Roll it slightly then cut lengthways along the dough and plait the 2 dough lengths together.

11. Place the dough plait on a lined baking sheet and set aside to rise for 1 hour.

12. Preheat the oven to 200°C/gas 6.

13. Bake for 25 minutes until risen and golden.

14. Towards the end of the baking time gently warm the apricot jam in a small pan.

15. Brush the freshly baked loaf with the warm apricot jam to glaze it. Set it aside to cool.

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Serves: 1 loaf

Prep: 25 min, plus overnight marinating
Cook: 25 min

Ingredients

For the dough

250g strong white flour
5g Salt
50g Butter
120ml warm milk
12g fresh yeast
1 egg, beaten

For the filling

120g dried no-soak apricots
150ml orange juice
90g Butter
70g light muscovado sugar
35g plain flour
60g raisins
65g Chopped walnuts
1 orange, grated zest
50g apricot jam