Desserts · Original adaptation
Apricot Almond Couronne Recipe
A twisted enriched bread ring layered with dried apricots, almond filling, and a light citrus glaze.
Inspired by The Great British Bake Off, Season 4, Episode 6
Jump to the recipe ↓
Bake it at home
Apricot Almond Couronne
- Prep
- 40 min
- Bake
- 30 min
- Total
- 1 hr 10 min
- Makes
- One ring, serving 10
Ingredients
- 300 g strong white bread flour
- 7 g instant yeast
- 5 g fine salt
- 40 g caster sugar
- 1 large egg
- 120 ml lukewarm milk
- 50 g unsalted butter, softened
- 120 g dried apricots, finely chopped
- 60 g ground almonds
- 40 g light brown sugar
- 25 g unsalted butter, melted
- 80 g icing sugar
- 1 tablespoon lemon juice
Method
Mix the flour, yeast, salt, caster sugar, egg, and milk into a dough. Knead in the softened butter, then continue kneading until smooth.
Cover and rise for about 75 minutes, until doubled. Mix the apricots, almonds, brown sugar, and melted butter for the filling.
Roll the dough to a 30 x 40 cm rectangle, spread with the filling, and roll tightly from a long edge. Slice the roll lengthwise to expose the layers.
Twist the two lengths together with the cut sides facing up, form a ring, and pinch the ends securely. Cover and proof for 35 minutes.
Heat the oven to 200 C, or 180 C fan. Bake for 27 to 30 minutes until deep golden, then cool and drizzle with icing sugar mixed with lemon juice.
From the episode
Sweet Dough
This adaptation starts from the episode's sweet dough brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
