Paul Hollywood's Apricot Couronne recipe - The Great British Bake Off

Ingredients

• 250g strong white bread flour
• 5g salt
• 7g sachet fast-action dried yeast
• 50g unsalted butter, softened
• 105ml full-fat milk, at room temperature
• 1 medium egg, at room temperature
• 90g unsalted butter, softened
• 70g light brown muscovado sugar
• 120g ready-to-eat dried apricots, chopped and soaked in 100ml orange juice
• 35g plain flour
• 60g raisins
• 65g walnut pieces
• finely grated zest of 1 orange
• 50g apricot jam
• 100g icing sugar, sifted
• 25g flaked almonds