Receta Apricot couronne
I have been wanting to make this Apricot Couronne, from the time when I saw them making last year in Great British Bake off and ofcourse the recipe was from the Judge Paul Hollywood, who I think when it come to baking he is a real master Baker :-)
So while planning to make this Twisted bread last month for we Knead to bake I was talking to my sis and she was asking me which recipe etc... so I was telling about Paul Hollywood etc.... so the enxt day I get a phone call from her telling she already made the bread and it was so Delicious. And I was telling her I only told you yesterday about the bread and you al ready made them.
She was so much in praise I had to make them too.
OK i must say the bread is just SUPER DELICIOUS. And the filling with apricot and orange juice etc... give such a lovely taste that I am so gonna make this bread again and also will try to make them with other fillings too.
Ingredients
For the dough
- 250g/9oz strong white bread flour, plus extra for dusting
- 5g salt
- 7g/⅓oz instant yeast
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- 105ml/3½fl oz milk
- 1 free-range egg,
- lightly beaten
- For the filling:
- 90g/3¼oz unsalted butter, softened
- 70g/2½oz light muscovado sugar
- 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange
- juice
- 35g/1¼oz plain
- flour
- 60g/2¼oz raisins
- 65g/2¼oz chopped walnuts
- 1 orange, zest
- only
- To finish
- 50g/1¾oz apricot jam
- 200g/7oz icing
- sugar
- 25g/1oz flaked almonds
- Preparation method
- 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 egg and mix to
- combine, using your hands. Continue to mix until you’ve picked up all the flour
- from the sides of the bowl. Use the dough to clean the inside of the bowl and
keep going until you have a soft dough.
Tip the dough onto a lightly floured work surface and begin to knead. Keep
kneading for 10-12 minutes. Work through the initial wet stage until the dough
starts to form a soft, smooth skin.
When the dough feels smooth and silky, put it into a lightly oiled bowl.
Cover the bowl with a tea towel and leave to rise for one hour, or until doubled
in size.
While the dough is rising, make the filling. Beat the butter and muscovado
sugar together until smooth. Drain the apricots and add to the butter mixture
along with the flour, raisins, walnuts and orange zest. Mix to combine.
Line a baking tray with baking parchment or silicone paper.
Turn the risen dough onto a lightly floured surface. Taking care not to knock
the air out of it, roll out the dough into a rectangle, approximately
33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge
facing you. Spread the apricot mixture evenly over the dough. Roll up the dough
tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half
lengthways (you can leave one end joined to help you twist the dough and form
the circular crown).
Twist the two dough lengths together to make a rope, then join the ends of
the rope to form a circular ‘crown’. Transfer to the baking tray.
Put the tray inside a clean plastic bag and leave to prove for 30-45mins, or
until the dough springs back quickly if you prod it lightly with your finger.
Meanwhile, heat the oven to 200C/400F/Gas 6.
Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set
aside to cool on a wire rack.
Gently heat the apricot jam with a splash of water, then sieve it and brush
it over the warm loaf to glaze. Mix the icing sugar with enough water to make a
thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to
cool before serving.
Sending this to Yeastspotting.