Paul's Apricot Couronne - The Happy Foodie

Name: Paul's Apricot Couronne - The Happy Foodie
Ingredients: For the dough:; 250g strong white bread flour; 5g salt; 1x7g sachet fast-action dried yeast; 50g unsalted butter, softened; 105ml full-fat milk, at room temperature; 1 medium egg, at room temperature; For the filling:; 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; To finish:; 50g apricot jam; 100g icing sugar,sifted; 25g flaked almonds

"A recipe by Paul Hollywood, this apricot couronne is a real showstopper. The sweet bread is twisted into a circle of apricots, orange zest, walnuts and raisins...."

INGREDIENTS

•

For the dough:

•

250g strong white bread flour

•

5g salt

•

1x7g sachet fast-action dried yeast

•

50g unsalted butter, softened

•

105ml full-fat milk, at room temperature

•

1 medium egg, at room temperature

•

For the filling:

•

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

•

To finish:

•

50g apricot jam

•

100g icing sugar,sifted

•

25g flaked almonds

Go To Recipe

review