Paul Hollywood's Apricot Couronne recipe
Paul Hollywood's Apricot Couronne: A rich, crown-shaped bread filled with apricots, nuts, and orange zest. Perfect for special occasions or everyday baking.
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Cooking tools:
- Rolling pin
- Microplane
- Cooling rack
- Baking sheet
- Oven
- Chef's knife
- Mixing bowl
- Zip-top bag
- Kitchen towel
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
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