Apricot & marzipan twist - Good Food Middle East
Paul Hollywood’s almond and apricot ‘couronne’ is crammed with fruit and nuts and is a great alternative to stollen
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Cooking tools:
- Rolling pin
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Stove
- Pastry brush
- Kitchen scale
- Cooling rack
- Kitchen towel
Ingredients
- 250g strong white bread flour
- 50g unsalted butter, softened
- 150ml whole milk
- 10g fast-action dried yeast
- 1 large egg, beaten
- 120g dried apricots, chopped
- 150ml orange juice
- 90g unsalted butter
- 70g light muscovado sugar
- 35g plain flour
- 60g raisins
- 65g chopped walnuts
- grated zest 1 orange
- 200g marzipan
- 50g apricot jam
- 200g icing sugar, mixed with enough water to make a runny icing
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