Enriched doughs are music to my ears, hot cross buns, brioche or a milk loaf. This recipe is no exception. I like to think of it as a more complex version of a chelsea bun. Couronne which is French for crown typifies it's appearance, although I wouldn't recommend placing this on your head or anyone else's for that matter.
The base recipe for this is by Paul Hollywood, featuring in his book 'How to bake'. It has also made an appearance on the Great British Bake off many years ago as one of the technical challenges.
Ingredients: (Enriched Dough)
- 250g Strong White Bread Flour
- 5g Salt
- 7g Sachet Fast Action Yeast
- 50g Unsalted Butter (Softened)
- 135ml Room Temperature Full Fat Milk
- 1 Medium Egg (Beaten)
- 120g Dried Apricots
- 150ml Orange Juice
- 90g Unsalted Butter (Softened)
- 70g Light Muscovado Sugar
- 35g Plain Flour
- 60g Raisins
- 65g Chopped Walnuts
- 60g Desiccated Coconut
- Zest Of 1 Orange
- 50g Apricot Jam
- 100g Icing Sugar
- 50g Flaked Almonds
- A few hours before, for the filling, put the apricots into a bowl, pour on the orange juice and set aside to macerate.
- 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 the egg and turn the mixture around with your fingers. Continue to mix until you have a soft dough. Tip the dough onto a lightly floured surface and knead for about 10-15 minutes or until a smooth dough forms. (Or if you have a stand mixer add all the ingredients into a bowl with the dough hook attached & mix on a low speed for 10 minutes.
- When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size at least 1 hour.
- Meanwhile make the filling. Drain the apricots. Cream the butter and muscovado sugar together in a bowl until light and fluffy. Mix in the drained apricots, flour, raisins, walnuts and orange zest.
- Turn the risen dough onto a lightly floured surface. Without knocking it back, roll out the dough into a rectangle, about 33 x 25cm. 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 almost in half lengthways, leaving it just joined at one end. Twist the 2 dough lengths together, then join the ends to form a circular ‘crown’. Transfer to a baking tray lined with parchment paper.
- Leave to prove for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. 20 minutes prior to baking, heat your oven to 200°C.
- Bake the couronne for 25 minutes until risen and golden. Place on a wire rack. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with flaked almonds. Leave to cool slightly on a wire rack.
- Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with flaked almonds. Leave to cool completely before consuming.