Apricot couronne
By: Paul Hollywood From: Good Food Bites
- Prep time:
- 25 mins, plus overnight marinating
- Cook time:
- 25 mins
- Serves:
- 1 loaf
For a home-baked treat try Paul Hollywood's delicious sweet bread with an apricot, orange and walnut filling
Ingredients
For the dough
For the filling
- 120 g Dried apricots, (no-soak)
- 150ml orange juice
- 90g Butter
- 70g lightlight muscovado sugar
- 35g plain flour
- 60g raisins
- 65g chopped Walnuts
- 1 Orange, grated zest
- 50g apricot jam
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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