Description
This Cranberry & Apricot Couronne combines tart and sweet flavors, making it a must-try festive treat.
Ingredients
Scale
- 500 g Strong white flour
- 10 g Salt
- 7 g Fast-action dried yeast
- 75 g Unsalted butter (softened)
- 300 ml Milk (warmed)
- 1 medium Egg
- 75 g Butter (softened)
- 100 g Light brown sugar
- 150 g Dried apricots (roughly chopped)
- 50 g Flour (for filling)
- 150 g Cranberries (roughly chopped)
- 50 g Pecans (roughly chopped)
- 1 tsp Zest of orange
- 100 g White marzipan
- 150 g Icing sugar
- 50 ml Milk (for decoration)
- Extra nuts and fruit (for topping)
Instructions
- In a stand mixer bowl, combine the flour and yeast. Stir in the salt, egg, and milk. Run the mixer on low-medium speed until a rough dough forms, about 2-3 minutes.
- Gradually add the softened butter. Knead for approximately 10 minutes until the dough is very soft and elastic, feeling smooth and a bit tacky.
- Transfer the dough to a lightly greased large bowl, cover with cling film, and leave it in a warm spot to proof for 1.5-2 hours, or until doubled in volume.
- Line a large baking sheet with parchment paper to prevent sticking and make clean-up easy later.
- Cream the softened butter and brown sugar until light and fluffy. Mix in the chopped apricots, flour, cranberries, pecans, and orange zest for a heavenly filling.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it into a rectangle about 33 x 25 cm in size.
- Position the dough with a long edge facing you. Spread the filling mixture evenly over the surface, reaching all corners for maximum flavor.
- On a lightly floured surface, roll out the marzipan to about 31 x 21 cm. Lay it over the apricot filling.
- Roll the dough tightly like a Swiss roll. Cut it almost in half lengthways, keeping it joined at one end. Twist the two lengths together and form a circular ‘crown,’ then transfer it to the baking tray.
- Cover the couronne with lightly oiled cling film, letting it proof in a warm area for 45-60 minutes until it’s almost doubled in size.
- Preheat your oven to 190°C Fan (375°F).
- Bake for 25-30 minutes until the couronne is well-risen and golden brown.
- Mix the icing sugar with milk to create a thin icing. Drizzle it over the cooled couronne and decorate with extra pecans and dried fruit.
- Allow the couronne to cool completely before slicing into it and enjoying your beautiful creation.
Notes
- Prep Time: 120 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: Cranberry Apricot Couronne, festive treat, dessert, baking