Apricot Couronne

apricot couronne

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


  • 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


  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