* Exported from MasterCook *
Bread, Apricot Couronne
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Christmas Fruit
Hand Made Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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250 g strong white bread flour -- plus extra for dusting
5 g salt
8 g instant yeast
50 g unsalted butter -- softened, plus extra for greasing
135 ml whole milk -- warm
1 medium egg -- lightly beaten
For the filling
120 g dried apricots -- chopped
150 ml orange juice -- freshly squeezed or from a carton
90 g unsalted butter -- softened
70 g light muscovado sugar
35 g all-purpose flour
60 g raisins
65 g chopped walnuts
2 Tbsp orange zest -- (to 3 Tbsp), of 1 orange
200 g marzipan
To finish
50 g apricot jam
100 g icing sugar
50 g flaked almonds
A couronne, or 'crown', is a traditional French Christmas loaf. I've
been making these rich sweet breads - stuffed with marzipan, fruit
and nuts - for years. Believe me, they are well worth a try. They
make a wonderful centrepiece to a Christmas feast, or a spectacular gift.
Makes: 1 loaf
Prep: 3 hours
Bake: 25 minutes
The night before, for the filling, put the apricots into a bowl, pour
on the orange juice and set aside to macerate.
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 turn the mixture around with your fingers.
Continue to mix until you've picked up all the flour from the sides
of the bowl. Use the mixture to clean the inside of the bowl and keep
going until you have a soft dough.
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.
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 - at least 1 hour, but it's fine to leave it for 2 or even 3 hours.
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.
Line a baking tray with baking parchment or silicone paper.
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 90 if necessary, 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 legs. Twist the 2 dough lengths together, then join
the ends to form a circular â??crown'. Transfer to the baking tray.
Put the tray inside a clean plastic bag and leave to prove for 1
hour, or until the dough is at least doubled in size and springs back
quickly if you prod it lightly with your finger. Meanwhile, heat your
oven to 200C.
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 and sprinkle
with flaked almonds. Leave to cool.
S(Internet address):
http://paulhollywood.com/recipes/apricot-couronne/
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Per Serving (excluding unknown items): 315 Calories; 14g Fat (38.1%
calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber;
34mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0524