Apricot and Marzipan Couronne

A soft rich dough that is enriched with apricots and marzipan, twisted together in a crown shape and lathered with a healthy layer of apricot glaze.

I would be lying to say that I am a natural born bread maker, but having seen this recently on Great British Bake Off, I definitely had to give it a go. A couronne translated to a crown in french, thanks to its intricate folds filled with marzipan, fruits and nuts. It is one that I would definitely put on my Christmas menu this year- partly because of its use of seasonal favourites but mainly because it is a beautiful centrepiece. I followed the Paul Hollywood recipe to a tee, and if you are a beginner in the art of bread making I would highly recommend you do so too! 

Ingredients

Bread Dough

250g strong white bread flour, plus extra for dusting

5g salt

8g instant yeast

50g unsalted butter, softened, plus extra for greasing

135ml warm full-fat milk

1 medium egg, lightly beaten

For Filling

120g ready-to-eat dried apricots, chopped

150ml orange juice (freshly squeezed or from a carton)

90g unsalted butter, softened

70g light muscovado sugar

35g plain flour

60g raisins

65g chopped walnuts

Finely grated zest of 1 orange

200g marzipan

To decorate

50g apricot jam

100g icing sugar

50g flaked almonds

                                                                          

Method

1. 1)  The night before, for the filling, put the apricots into a bowl, pour on the orange juice and set aside to macerate.
2. 2) The next day, tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and the egg and mix. If you follow his recipe it does say to do so with your fingers but I have seen that doing it in a mixer will also give you the same result.
3. 3) Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for about 6 minutes. Work through the initial wet stage until the dough starts to form a soft smooth skin.
4. 4) When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size.
5. 5) While the dough is rising,  make the filling. Drain the apricots. Cream the butter and muscovado sugar together in a bowl until light and fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest. Try to add the exact amount of butter because it will leak through otherwise.
6. 6) Line a baking tray with baking parchment or silicone paper.
7. 7) Turn the risen dough onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle, about 33 x 25cm. Turn the dough, so you have a long edge facing you. Spread the apricot mixture evenly over the dough. On a floured surface, roll out the marzipan thinly and lay it over the apricot mixture. Roll up the dough tightly like a Swiss roll. Roll it slightly to seal, then cut it almost in half lengthways, leaving it just joined at one end – like a pair of trousers. Twist the 2 dough lengths together without losing the filling, then join the ends to form a circular ‘crown’. Transfer to the baking tray.
8. 8) Put the tray inside a clean plastic bag and leave to prove for 1 hour, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 200°C
9. 9) Bake the couronne for 25 minutes until risen and golden. Place on a wire rack. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf when cool and sprinkle with flaked almonds. Leave to cool.

Lots of Love

Kaya xo