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
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
Mix the apricots and orange juice together and set aside
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.
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
Roll it out to a 13 x 10″ rectangle
Add the topping
Spread the topping to just about the edges
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
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.
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.
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.
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Apricot Couronne
A showstopping pastry. It can be made with either sweet or savory filling
- 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
- 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
- Mix the apricots and orange juice together and set aside
- 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.
- 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
- Roll it out to a 13 x 10″ rectangle
- Add the topping
- Spread the topping to just about the edges
- 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
- 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.
- 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
Keywords: pastry, couronne, apricot couronne
