Apricot Couronne

 

 

 

 

 

 

Apricot Couronne is a pastry which comprises of an enriched bread dough stuffed with apricots and raisins. The word Couronne is a French word which means crown. This pastry is so named because of its crown shape. It is not too sweet and quite satisfying. It is actually somewhat simple to make and involves a few basic steps. This is an adaptation of a recipe by Paul Hollywood.

 

 

 

 

 

 

INGREDIENTS:

Bread Dough:

(1) 250 Grams Bread Flour (About 2 Cups) (See Note 1)

(2) 5 Grams Salt (3/4 Teaspoon)

(3) 7 Gram Active Dried Yeast or Instant Yeast (2 Teaspoons)

(4) 1/2 Teaspoon Grated Nutmeg

(5) The Zest of 1 Orange

(6) 50 Gram Unsalted Butter

(7) 105 ml Milk (Warm)

(8) Large Egg

Filling:

(1) 100 Grams Dried Apricots (See Note 2)

(2) 90 Grams Softened Unsalted Butter

(3) 70 Grams Brown Sugar

(4) 35 Grams All Purpose Flour

(5) 60 Grams Raisins

(6) 65 Grams Walnuts (See Note 3) (Chopped)

(7) The Juice of 1 Orange

Topping:

(1) Apricot Jam

(2) Sliced Almonds

NOTES:

(1) In place of bread flour, you can use all purpose flour.

(2) If you cannot find apricots, you can replace them with raisins or any other dried fruits.

(3) You can use pecans or almonds in place of walnuts.

(4) If you are using salted butter, leave out the salt in the recipe.

 

 

 

 

 

 

 

PROCEDURE:

(1) Place all the dry ingredients in a bowl and grate in the nutmeg and orange zest. Mix to combine.

 

 

 

 

 

 

(2) Add the milk, butter and egg to the dry ingredients and mix until a rough dough forms.

 

 

 

 

 

 

 

 

 

 

 

 

(3) Turn the dough on to a lightly floured surface and knead until a smooth dough forms. This takes about 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

(4) Place the dough in a lightly oiled bowl and cover with cling film. Allow the dough to double in size. This will take about 2 hours as it is an enriched dough.

 

 

 

 

 

 

 

 

 

 

 

 

(5) While the dough is rising, slice the apricots into small pieces and soak in the orange juice. Set it aside while the dough rises.

 

 

 

 

 

 

(6) When the bread has doubled in size, make the filling. In a large bowl, mix the soft butter with the brown sugar until smooth. Add the remaining ingredients to the mixture. Drain whatever unabsorbed orange juice from the apricots and add the apricots to the mixture. Mix everything together until a paste forms.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(7) Place the risen dough on a lightly floured surface without deflating it. Use a rolling pin to flaten the dough into a 13 x 12 inch rectangle.

 

 

 

 

 

 

 

 

 

 

 

 

(8) Spread the filling evenly on the dough.

 

 

 

 

 

 

 

 

 

 

 

 

(9) Starting from one end of the dough, roll it up into a tight log.

 

 

 

 

 

 

(10) Transfer the log to a baking tray lined with parchment paper. Using a very sharp knife or blade, cut the log lengthwise in the middle. This will expose the filling.

 

 

 

 

 

 

 

 

 

 

 

 

(11) Bring one of both halves together and twist the dough together to form a log. This should be done by overlapping the dough on each other one after the other. When you are done with this, form the dough into a crown by bringing both ends together.

 

 

 

 

 

 

 

 

 

 

 

 

(12) Cover the dough lightly with greased cling film and allow it to rise for 45 minutes. 20 minutes before the end of this rise, preheat your oven to 400 degrees.

 

 

 

 

 

 

(13) Bake the risen dough in the preheated oven for 30 minutes or until golden brown.

 

 

 

 

 

 

(14) Place the hot tray on a cooling rack. Melt some apricot jam in the microwave and brush the couronne with it. If the apricot jam is too chunky, strain it before brushing. Sprinkle the couronne with sliced almonds.

 

 

 

 

 

 

(15) Serve the couronne warm or at room temperature.