In between the swirls are two things - one, a mixture of fruit, nuts and orange juice, and the second, a thin layer of marzipan. This bread is a yeast dough so it has the consistency of bread when you pull it apart, but it's really hard to photograph because it's such a sticky mess! You can sort of see what I mean in these photos:
The link to the proper recipe is here, and you'll notice that the professional photo looks quite a bit nicer/tidier/fancier than mine. However, I'm still pretty pleased with mine.
- For the dough
- 250g/9oz strong white bread flour, plus extra for dusting
- 5g salt
- 7g/⅓oz instant yeast
- 50g/1¾oz unsalted butter, softened, plus extra for greasing
- 105ml/3½fl oz milk
- 1 free-range egg, lightly beaten
- For the filling
- 90g/3¼oz unsalted butter, softened
- 70g/2½oz light muscovado sugar
- 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 35g/1¼oz plain flour
- 60g/2¼oz raisins
- 65g/2¼oz chopped walnuts
- 1 orange, zest only
- To finish
- 50g/1¾oz apricot jam
- 100g/3½oz icing sugar
- 25g/1oz flaked almonds
Tip the flour into a large mixing bowl and add the
salt to one side of the bowl and the yeast to the other. Add the butter,
milk and egg and mix to combine, using your hands. Continue to mix
until you’ve picked up all the flour from the sides of the bowl. Use the
dough to clean the inside of the bowl and keep going until you have a
Tip the dough onto a lightly floured work surface
and begin to knead. Keep kneading for 10-12 minutes. Work through the
initial wet stage until the dough starts to form a soft, smooth skin. I did this all in my wonderful and beautiful Kitchen Aid (and it definitely worked! Check out my risen dough in the pic to the right.)
When the dough feels smooth and silky, put it into a
lightly oiled bowl. Cover the bowl with a tea towel and leave to rise
for one hour, or until doubled in size.
While the dough is rising, make the filling. Beat
the butter and muscovado sugar together until smooth. Drain the apricots
and add to the butter mixture along with the flour, raisins, walnuts
and orange zest. Mix to combine.
Line a baking tray with baking parchment or silicone paper. I also forgot to do this, but I floured my baking tray and that was almost, but not quite, sufficient. So I would recommend baking parchment.
Turn the risen dough onto a lightly floured
surface. Taking care not to knock the air out of it, roll out the dough
into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90
degrees if necessary, so you have a long edge facing you. Spread the
apricot mixture evenly over the dough. Roll up the dough tightly (like a
Swiss roll). Roll it slightly to seal, then cut it in half lengthways
(you can leave one end joined to help you twist the dough and form the
Twist the two dough lengths together to make a
rope, then join the ends of the rope to form a circular ‘crown’.
Transfer to the baking tray.
Put the tray inside a clean plastic bag and leave
to prove for 30-45mins, or until the dough springs back quickly if you
prod it lightly with your finger. Meanwhile, heat the oven to
200C/400F/Gas 6. I didn't leave it to prove for the second time in a bag as I didn't have a big clean plastic bag and I couldn't work out why it would be necessary. I wonder how mine would have looked if I had used one.
Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.
Gently heat the apricot jam with a splash of water,
then sieve it and brush it over the warm loaf to glaze. Mix the icing
sugar with enough water to make a thin icing, drizzle over the loaf when cooled! and
sprinkle with the flaked almonds. I forgot to buy any.
Leave to cool before serving.It should already be cool.
Ta da! This week it's profiteroles... which I don't even like !! Fingers crossed!