Ahhh sweet dough week for GBBO! Who are you backing, I’m with Frances and Beca whereas David (who is getting into it) prefers Howard and Kimberley.
Unfortunately I won’t be watching GBBO tonight as I am going to see Fleetwood Mac (does excited dance) but I look forward to catching up tomorrow with a leftover slice of this beautiful couronne. No spoilers in the comments please, you mischievous lot.
I chopped my apricots myself and they soaked up all the orange juice, Paul suggests you drain them, but I wonder if he used pre chopped.
I used the dough hook on my Kenwood mixer, but you can do it by hand, just knead longer
- 250g strong white bread flour
- 5g salt
- 8g instant yeast
- 50g unsalted butter, at room temperature
- 135ml semi skimmed milk
- 1 egg, lightly beaten
- 120g dried apricots, chopped
- 150ml orange juice
- 90g unsalted butter, at room temperature
- 70g soft light brown sugar
- 35g plain flour
- 65g raisins
- 60g chopped walnuts
- zest of one lemon
- 200g marzipan
- 50g Grape Jelly (or any non bitty jelly or jam, mine was made by my Mum)
- 100g Icing Sugar
- Lemon Juice
1. Soak the apricots in the orange juice, ideally overnight, but 4 hours will do.
2. Next day, in the bowl of your mixer, weigh out the flour, salt and yeast (on separate sides). Add the butter, milk and egg then turn the mixer onto medium until it forms a soft dough. Continue for about 4 minutes until the dough is soft, smooth and falls of the hook smoothly with a little poke.
3. Place the dough in a lightly oiled bowl, cover with a tea towel and leave to rise until doubled in size, mine took three hours. If your house is warm, it will take 1-2 hours.
4. Make the filling, cream together the butter and sugar until lighter and fluffy, then add the apricots (see notes), flour, raisins, walnuts and lemon zest. Roll out the marzipan on a floured surface to a rectangle about 30cm x 22cm ish.
5. Once risen, place the dough onto a lightly floured surface and roll out to a rectangle about 33cm x 25cm with the long side facing you. Spread the sugar mixture all over the dough and then lay the marzipan on top. Roll the dough up tightly like below
6. Cut down the middle, but leave attached at one end, about 2 inches, like below
7. Twist the two legs together
8. Finished twist:
9. Line a baking tray with baking parchment and transfer the twist to the tray joining the ends together to make your crown shape as you do so, twist the joined ends over to make it neat.
10. Put in a plastic bag and leave to rise until doubled in size, the above picture is mine post rise.
11. Preheat the oven to 200′c and once risen, bake your Couronne for 25 minutes. Whilst it bakes, add drops of lemon juice to the icing sugar until it becomes a loose icing. Put the jelly (or jam) in a pan with a splash of water and warm gently
12. Once baked, remove the Couronne from the oven and transfer to a wire rack (I left mine on the paper until I’d iced to reduce the mess) brush over the warmed jelly, then spoon over the lemon icing.
I’m baking along to GBBO with Bakers Anonymous