For the dough
For the filling
dried apricots, (no-soak)
70 g lightlight
65 g chopped
orange, grated zest
Buy Ingredients at mySupermarket
How does this work?
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.