Inside Yummie's Recipe Box: Apricot Couronne
The perfect pairing for your morning coffee or tea, this flaky pastry from Artur, our VP of Sourcing and Production, makes for a delicious breakfast treat!
You previously mentioned that you were trying out new recipes during quarantine - were you successful?
Artur: Absolutely, this apricot couronne was one of them!
Are there any exciting summer activities you are looking forward to?
Artur: Yes! Ocean kayaking. Haven’t done it yet, but I'm looking to do so in the near future.
What inspired you to make this dish?
Artur: The smell of ripe apricots and peaches in the kitchen. This recipe ask for dried apricots, but needless to say it is delicious, and you can certainly make your own apricot or peach jam to glaze the couronne.
Are there any featured Yummie recipes that you’re looking to try?
Artur: There were so many great recipes, but I really want to bake Carolina’s Tres Leches Cake, as you can see I have sweet tooth!
For the dough:
- 2 cups plain flour
- Pinch of salt
- 1 sachet fast-action dried yeast
- 2 oz unsalted butter, softened
- 3.5 oz full-fat milk, at room temperature
- 1 medium egg, at room temperature
For the filling:
- 3 oz unsalted butter, softened
- 2/3 cup light brown muscovado sugar
- ½ cup ready-to-eat dried apricots, chopped and soaked in 100ml orange juice
- 1/3 cup plain flour
- 2/3 cup raisins
- 2/3 cup walnut pieces
- Finely grated zest of 1 orange
- ¼ cup apricot jam
- ¼ cup icing sugar, sifted
- ¼ cup flaked almonds
To make the dough, tip the flour into a large mixing bowl. Add the salt, yeast, soft butter, milk and egg and turn the mixture round with your fingers, using them like a paddle. Keep doing this, mixing until you’ve picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl, picking up all the scraps, and keep going until you have a ball of soft dough.
Turn the dough out on to a lightly floured worktop and knead for 10–12 minutes: work through the initial ‘wet’ stage until the dough starts to develop a soft, smooth skin.When the dough feels smooth put it into a lightly oiled large bowl. Cover the bowl with a dry tea towel and leave to rise for about 1 hour until doubled in size.
While the dough is rising, make the filling. Put the soft butter, sugar, drained apricots, flour, raisins, walnuts and zest into a bowl and mix thoroughly. Set aside until needed.
Turn the risen dough on to the lightly floured worktop. Without punching it down to deflate, roll it out to a rectangle about 9 x 12’. If necessary turn the dough around so you have a long edge closest to you. Spread the apricot filling mixture evenly over the dough, then roll up like a swiss roll – tack down the edge nearest to you, so it won’t move, then roll up the dough from the other long edge towards you so get a really tight roll. Roll it back and forth slightly to seal the ‘seam’, then cut it lengthways in half. (You can keep one end attached, which will make it easier to shape).
Twist the two strands of dough together, then twist the 2 ends together to finish the ‘crown’. Carefully transfer the crown to the prepared baking sheet. Put the sheet inside a large plastic bag and leave to prove for 30–45 minutes until the dough springs back quickly when you prod it lightly with a fingertip.
While the dough is rising heat your oven to 400°F. When the couronne is ready for baking, uncover the baking sheet and place in the oven. Bake for 25–35 minutes until risen and golden. Transfer to a wire rack.
Gently heat the apricot jam with a splash of water, then push it through a sieve into a bowl. Quickly 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 the flaked almonds. Leave to cool.
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!