Apricot couronne

Apricot couronne

Make teatime special with this sweet, glazed crown of rich bread stuffed with apricots, walnuts and raisins.


For the dough

  • 250g/9oz strong white bread flour, plus extra for dusting
  • 5g salt
  • 7g/⅓oz instant yeast
  • 50g/1¾oz unsalted butter, softened, plus extra for greasing
  • 105ml/3½fl oz milk
  • 1 free-range egg, lightly beaten

For the filling

  • 90g/3¼oz unsalted butter, softened
  • 70g/2½oz light muscovado sugar
  • 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
  • 35g/1¼oz plain flour
  • 60g/2¼oz raisins
  • 65g/2¼oz chopped walnuts
  • 1 orange, zest only

To finish