Apricot couronne

For a home-baked treat try Paul Hollywood's delicious sweet bread with an apricot, orange and walnut filling
By Paul Hollywood
Apricot couronne
  • Rating:
  • Serves: 1 loaf
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus overnight marinating
  • Effort: medium


For the dough

  • 250 g strong bread flour
  • 5 g salt
  • 50 g butter
  • 120 ml warm milk
  • 12 g fresh yeast
  • 1 egg, beaten

For the filling

  • 120 g dried apricots, (no-soak)
  • 150 ml orange juice
  • 90 g butter
  • 70 g lightlight muscovado sugar
  • 35 g plain flour
  • 60 g raisins
  • 65 g chopped walnuts
  • 1 orange, grated zest
  • 50 g apricot jam


1. First start to prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate overnight.2. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl.3. Mix well together to form a dough.4. Turn the dough onto a lightly floured surface and knead for 6 minutes.5. Return the dough to the cleaned-out mixing bowl and set aside to rise in a warm place for 1 hour.6. While the dough is rising, drain the marinated apricots.7. In a mixing bowl, cream together the butter and muscovado sugar until fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest.8. Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm.9. Spread the apricot mixture evenly over the dough rectangle. 10. Roll up the rectangle tightly until it resembles a Swiss roll. Roll it slightly then cut lengthways along the dough and plait the 2 dough lengths together.11. Place the dough plait on a lined baking sheet and set aside to rise for 1 hour.12. Preheat the oven to 200°C/gas 6.13. Bake for 25 minutes until risen and golden.14. Towards the end of the baking time gently warm the apricot jam in a small pan.15. Brush the freshly baked loaf with the warm apricot jam to glaze it. Set it aside to cool.

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