Books, Cooks, Looks
  • Home
  • About
  • Media / PR
  • Cooks
  • Looks
Books, Cooks, Looks
  • Home
  • About
    • Meet the People Behind the Blog
    • Disclosure & Privacy Policies
  • Media / PR
  • Cooks
  • Looks
    • Life On the Farm
    • The Farm Cats
Dessert ~ Desserts - Pie/Pastry ~ Recipe

Apricot Couronne – a Showstopping Breakfast Treat

by
Patty
-
April 2, 2018

I have been binge watching The Great British Baking Show on Netflix and that has me spending some time in the kitchen. One of the recipes that really caught my eye was an Apricot Couronne. I’d never heard of this fancy bread/pastry before and given that apricot is one of my favorite dried fruits I knew I’d soon have one to taste test. I’ve adapted the recipe a bit from the one on the PBS website.

apricot couronne

Apricot Couronne

9 oz bread flour (around 2 cups)
1 tsp salt
heaping tablespoon active dry yeast (1/3 oz)
3 1/2 TBS butter at room temperature
1/2 cup less 1 TBS milk
1 large egg, lightly beaten
For the filling
4 oz, at room temperature
1/3 cup sugar in the raw or brown sugar
1 cup chopped apricots
1 cup orange juice
1/3 cup dried cranberries
1/3 cup chopped walnuts
To finish
1/4 cup apricot jam
1 cup confectioner’s sugar
2 TBS whole almonds, chopped

apricot couronne

Mix the apricots and orange juice together and set aside

apricot couronne
Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough.
Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.

apricot couronne
Place the dough in a greased bowl and cover to let rise for and hour or until doubled in size
While the dough is rising, make the filling:
Drain the apricots
Beat the butter and sugar in the raw together until smooth.
Stir in the drained apricots, dried cranberries and chopped walnuts
Like a baking tray with parchment or silicone
When the dough is done it’s first rise, turn it out onto a lightly floured counter

apricot couronne
Roll it out to a 13 x 10″ rectangle
Add the topping
Spread the topping to just about the edges

apricot couronne
With the wide edge facing you, tightly roll the dough up like a jelly roll.
Pinch the edge to close and roll it to seal.
Cut the dough all the way through, keeping it intact for just a little bit at the top
Take a hold of each end and twist, then bring it together in a circle

apricot couronne
Place the dough on the prepared baking sheet, cover with plastic wrap and let rise until doubled in size. About 30 – 45 min
Preheat oven to 400°
Bake the couronne for 25 – 35 min until risen and golden brown.
Cool on a wire rack
While the couronne is cooling heat the apricot jam with a splash of water. Brush the couranne with the jam to give it a nice shine.

apricot couronne
Mix the confectioner’s sugar with just enough water to make an icing – the thickness is your preference. Drizzle it over the couronne and then sprinkle with the chopped almonds
Let fully cool before serving

How Was the Apricot Couronne?

Oh my – it was delightful. Not too sweet and really heavenly with a cup of coffee. This is something I will make again and again. I’ve seen variations for savory couronnes (like this Goat Cheese, Bacon and Sundried Tomato Couronne) that look heavenly. There is one in Paul Hollywood’s British Baking cookbook for one with ham and cheese that I will be making for my next potluck.

apricot couronne

You can see all of the yummy layers when you cut into it. It didn’t last long. I’m glad I learned about this new treat. I will add it to my regular pastry baking list with Danish, croissants and donuts.

ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL CHARGE TO YOU)


Print

Apricot Couronne

apricot couronne
Print Recipe
Pin Recipe

No reviews

A showstopping pastry. It can be made with either sweet or savory filling

  • Author: Patty@brokenteepee.com
  • Prep Time: 2 hours 20 min
  • Cook Time: 35 min
  • Total Time: 2 hours 55 minutes
  • Yield: 12 1x
  • Category: Pastry
  • Method: Baking
  • Cuisine: English

Ingredients

Scale
  • 9 oz bread flour (around 2 cups)
  • 1 tsp salt
  • heaping tablespoon active dry yeast (1/3 oz)
  • 3 1/2 TBS butter at room temperature
  • 1/2 cup less 1 TBS milk
  • 1 large egg, lightly beaten
  • For the filling
  • 4 oz, at room temperature
  • 1/3 cup sugar in the raw or brown sugar
  • 1 cup chopped apricots
  • 1 cup orange juice
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts
  • To finish
  • 1/4 cup apricot jam
  • 1 cup confectioner’s sugar
  • 2 TBS whole almonds, chopped

Instructions

  1. Mix the apricots and orange juice together and set aside
  2. Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough.
  3. Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.
  4. Place the dough in a greased bowl and cover to let rise for and hour or until doubled in size
  5. While the dough is rising, make the filling:
  6. Drain the apricots
  7. Beat the butter and sugar in the raw together until smooth.
  8. Stir in the drained apricots, dried cranberries and chopped walnuts
  9. Like a baking tray with parchment or silicone
  10. When the dough is done it’s first rise, turn it out onto a lightly floured counter
  11. Roll it out to a 13 x 10″ rectangle
  12. Add the topping
  13. Spread the topping to just about the edges
  14. With the wide edge facing you, tightly roll the dough up like a jelly roll.
  15. Pinch the edge to close and roll it to seal.
  16. Cut the dough all the way through, keeping it intact for just a little bit at the top
  17. Take a hold of each end and twist, then bring it together in a circle
  18. Place the dough on the prepared baking sheet, cover with plastic wrap and let rise until doubled in size. About 30 – 45 min
  19. Preheat oven to 400°
  20. Bake the couronne for 25 – 35 min until risen and golden brown.
  21. Cool on a wire rack
  22. While the couronne is cooling heat the apricot jam with a splash of water. Brush the couranne with the jam to give it a nice shine.
  23. Mix the confectioner’s sugar with just enough water to make an icing – the thickness is your preference. Drizzle it over the couronne and then sprinkle with the chopped almonds
  24. Let fully cool before serving

Keywords: pastry, couronne, apricot couronne

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

Share113
Pin211
Yum
Share
Email

The Confessions of Young Nero by Margaret George is Now in Paperback – Enter to Win a Copy
My Dear Hamilton by Stephanie Dray and Laura Kamoie – Blog Tour and Book Review

Looking for Something?

Browse By Category

About

me

Happily living in the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors in New England. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

Get the Latest Posts by Email. Sign Up Below

 

BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH.

Copyright © 2023 Juliet Pro
  • Juliet Pro by LyraThemes.com