Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, apricot couronne. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Apricot Couronne is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Apricot Couronne is something which I have loved my entire life. They’re fine and they look wonderful.
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. Set aside to cool on a wire rack.
To begin with this recipe, we must first prepare a few ingredients. You can cook apricot couronne using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Apricot Couronne:
- Get 9 oz strong white bread flour
- Get 1 sachet dried yeast
- Take 1 tsp salt
- Make ready 1 beaten egg
- Make ready 3 fl oz warm milk
- Take 1.5 oz soft butter plus another 3 oz
- Prepare 2.5 oz light brown sugar
- Prepare 2.5 oz raisins or sultanas
- Get 4 oz dried apricots, chopped & soaked in juice of 1 orange
- Get 2 oz chopped walnuts
- Prepare Grated zest of 1 orange
- Get 1.5 oz plain flour
- Prepare Apricot jam or marmalade
- Prepare Flaked toasted almonds
- Make ready 7 oz icing sugar
Over the past year I have tried out some 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 :-) When the couronne is ready for baking, uncover the baking sheet and place it in the oven. Quickly brush over the warm loaf to glaze. Mix the icing sugar with enough water. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze.
Instructions to make Apricot Couronne:
- Mix together the flour, beaten egg, 1.5 oz butter, milk salt & yeast in a bowl, then transfer to a working surface. Knead for about 10 minutes until a soft smooth dough is formed…it will be sticky at first, but persist!!
- Cover the bowl with a large plastic bag and leave to prove until doubled in size..depending on the temperature, this takes a bit more than an hour…make sure the milk is just blood heat.
- Beat together the butter and sugar then stir in the zest of the orange and chopped walnuts with the flour then add the drained apricots.
- Turn the risen dough on to the work surface and carefully roll out to a rectangle about 13 x10 inches. Spread the filling over and roll up tightly along the longest edge to make a long sausage. Using scissors, cut along the length of the roll until there's 1cm left…twist the two lengths together to form a rope then form a circle, arranging the two ends neatly…transfer to a large baking sheet.
- Cover with the same plastic bag, and prove for a further 45 minutes, set the oven to 200 degrees c…bake for 25 minutes until golden brown & cooked…make up some glacé icing with the icing sugar & lemon juice… finish the couronne with a glaze made with some sieved jam or marmalade, brushing it lightly over the surface…then zig zag icing over the entire top…then scatter the almonds….enjoy!!
Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen, from BBC Good Food. This Apricot Couronne is a delicious winter tea time teat. A rich sweet bread stuffed with marzipan, fruits and nuts. This indulgent couronne can be a wonderful centrepiece to a festive table. The perfect pairing for your morning coffee or tea, this flaky pastry from Artur, our VP of Sourcing and Production, makes for a delicious breakfast treat!
So that’s going to wrap this up with this special food apricot couronne recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
