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.
225 g strong white bread flour, 0.5 tsp salt, 1 tsp easy bake yeast
Add the sugar, and the butter, cut into small cubes.
30 g caster sugar (superfine sugar), 30 g unsalted butter
Attach the dough hook to your mixer and begin to mix slowly.
Add half the egg, and then the water and milk.
1 egg, 60 ml water, 60 ml semi-skimmed 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.
10-12 soft dried apricots, 1 medium eating apple
Sprinkle over the cinnamon and light brown sugar.
1 tsp cinnamon, 1 tsp 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.