Print
5 from 1 vote

Apricot and Apple Couronne

A delicious braided loaf filled with apricot and apple, ideal for brunch 
Course Baking
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Proving Time 1 hour 30 minutes
Total Time 1 hour
Servings 10
Calories 156kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 225 g strong white bread flour
  • 0.5 tsp salt
  • 1 tsp easy bake yeast
  • 30 g caster sugar
  • 30 g unsalted butter at room temperature
  • 1 egg you will only use half in the dough, the rest is for the egg wash
  • 60 ml water just boiled
  • 60 ml semi-skimmed milk

For the filling:

  • 10-12 soft dried apricots chopped
  • 1 medium eating apple chopped (I left the peel on)
  • 1 tsp cinnamon
  • 1 tsp light brown sugar

Instructions

  • Note: The method given below is for making the dough in a stand mixer.
  • Place the flour in the¬†bowl of your stand mixer, and add the salt on one side and the yeast on the other.
  • Add the sugar, and the butter, cut into small cubes.
  • Attach the dough hook to your mixer and begin to mix slowly.
  • Add half the egg, and then the water and milk.
  • Continue to mix slowly to form a sticky dough.
  • Turn the speed on the mixer up to medium and continue to knead using the dough hook for 5 to 10 minutes, or until the dough is smooth and elastic.
  • Cover the mixer bowl with clingfilm and leave the bowl in a warm place for about an hour, or until doubled in size.
  • Remove the dough from the bowl once it has doubled, and roll it out on a floured surface to form a rectangle.
  • Chop the apricots and apple into small pieces and place them on the dough.
  • Sprinkle over the cinnamon and light brown sugar.
  • Roll up the widest side to form a roll.
  • Slice the roll in half using a sharp knife.
  • Twist the two strands around each other and then form into a circle or coil.
  • Place the couronne on a lined baking tray and allow the dough to rise again for about 30 minutes.
  • Use a pastry brush to brush the remaining egg over the dough when you are ready to bake it.
  • Preheat your oven to 180 degrees, and fill a hot baking tray with boiling water from the kettle just as you place the couronne in the oven, to create steam.
  • Bake for 25-30 minutes.
  • Check the bottom of the couronne by tapping to ensure it is cooked through.

Nutrition

Calories: 156kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 154mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8.1% | Vitamin C: 1% | Calcium: 2.1% | Iron: 7.7%